Silky and deeply savory, this soup starts with onions and garlic softened in olive oil, then builds richness with tomato paste cooked until it darkens and clings to the pot. Whole peeled tomatoes and vegetable broth simmer down into a bright, concentrated base, while a touch of sugar and red pepper flakes round out the flavor with warmth and a little kick. Fresh basil gets blended right into the pot, and a swirl of full-fat coconut milk turns the whole thing velvety and rich without any dairy in sight. Ladled hot and finished with a few ribbons of basil on top, it's the kind of comforting, tomato-forward bowl you'll want on repeat. This one is a great fit for anyone keeping an eye on added salt, letting the roasted tomato depth and coconut milk creaminess do all the work. Pair it with a slice of crusty vegan bread for dunking, and you've got a simple, satisfying meal that still feels indulgent.
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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 red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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