Wash the tomatoes thoroughly, remove the stems, and cut them into large chunks.

In a large pot over medium heat, add olive oil and sauté the red onion until translucent, about five minutes.

Add garlic and ginger to the pot, stirring constantly for one minute.

Add the chopped tomatoes and cook for about ten minutes until they begin to break down.

Remove the pot from heat and let the mixture cool slightly.

Transfer the mixture to a high-speed blender, adding coconut milk, maple syrup, salt, and pepper.

Blend on high until smooth, or to your desired texture.

Strain the soup through a fine-mesh strainer for a silky finish.

Stir in fresh lime juice.

Transfer to a glass container, cover tightly, and chill in the refrigerator for at least four hours, preferably overnight.