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Preheat the oven at 250°C or 480°F.
Drizzle some oil onto a baking pan, add in the yellow onion, head of garlic (cut side down), fresh basil and thyme, red chile, cherry tomatoes, more olive oil on top, a sprinkle of salt and pepper.
Bake everything until the tomatoes are slightly charred for 25 to 35 minutes.
Add the coconut milk, vegetable stock and all the baked ingredients, besides the thyme, in a blender and blend everything until smooth, for 3-5 minutes.
Serve with a piece of toast or a grilled cheese sandwich.