This velvety soup starts with a deeply savored base of sautéed onion and garlic, brightened by smoked paprika, oregano, and a hit of red pepper flakes for warmth. Whole peeled tomatoes simmer down with vegetable broth and a touch of sugar until they turn soft and sweet, then get blended completely smooth for that classic silky texture. Full-fat coconut milk stirred in at the end gives the soup its signature creaminess and a gorgeous rosy hue, no dairy required. A scatter of torn fresh basil on top adds a fragrant, herbaceous finish right before serving. It's a cozy, comforting bowl that fits neatly into a plant-based kitchen, whether you're pairing it with crusty bread or a simple grilled sandwich. Easy to make ahead and even better the next day, this one's a keeper for weeknight dinners.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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