This cozy pairing is a total win for anyone eating vegetarian, no exceptions needed. The soup starts with softened onion and garlic bloomed in olive oil, then simmers with tomato paste, crushed whole tomatoes, and vegetable broth until deeply savory, with oregano and a pinch of red pepper flakes for warmth. A finishing swirl of coconut cream blends the whole pot into something silky and rich, no immersion blender required to notice the difference. Alongside it, thick slices of bread get griddled until deeply golden and crisp, with melty cheese pulling into long, gooey strands the moment you cut into it. Fresh basil scattered over the soup adds a bright, herby lift that balances all that toasted, buttery richness. It's a nostalgic lunch upgraded into something you'll want on repeat, and it fits neatly into a vegetarian spread.
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Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the paste darkens slightly, about 1–2 minutes.
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