This velvety soup starts with a slow sauté of onion and garlic, deepened by a spoonful of tomato paste cooked until it clings to the pot, then simmered with crushed whole tomatoes and vegetable broth until everything melts into one rich, savory base. A handful of fresh basil gets blended right in for a bright, herbaceous finish, and a swirl of coconut milk gives the soup its signature creamy, silky texture without any heaviness. It's the kind of bowl that tastes like it took all day, though it comes together in under an hour on a single stovetop pot. Ladle it up with extra basil on top and a slice of crusty bread for dipping, and you've got a comforting, restaurant-worthy soup that fits easily into a dairy free kitchen.
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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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