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Preheat oven to 350 degrees F. Arrange tomatoes, ginger, and garlic on a large sheet pan. Drizzle with a generous amount of olive oil, ¼ tsp salt, and ¼ tsp pepper, and toss to coat. Roast for 20 mins
Remove sheet pan from oven and add onions and Serrano to the pan. Drizzle with additional olive oil, salt, and pepper. Toss to coat. Return sheet pan to oven for an additional 25 mins
Remove sheet pan from oven. Squeeze out garlic, remove skin from ginger, remove the stem from your Serrano, and place in a large pot over medium heat along with tomatoes, onions, and any accumulated juices from your sheet pan. Add chicken stock and blend until creamy with an immersion blender. (If using a traditional blender, add all items straight to your blender with the stock and then transfer to a pot. You may have to go in batches)
Once smooth, add your coconut milk, lime juice, and remaining ¼ teaspoon salt and pepper. Bring to a low boil and then reduce heat to low and allow to simmer until thickened, about 10-15 minutes. Season to taste with salt and pepper.
Serve drizzled with jalapeño olive oil, and sprinkled with chopped basil.