This velvety soup builds its depth the classic way: onions and garlic sweated down until soft, a spoonful of tomato paste cooked until deeply concentrated, then whole peeled tomatoes simmered low and slow until they collapse into something rich and silky. A handful of fresh basil gets blended right into the pot, and a finish of full-fat coconut milk gives the soup its signature creamy body without any dairy in sight. The result is a bright, comforting bowl with just enough heat from red pepper flakes to keep things interesting. It's naturally suited to a gluten free table as written, no extra thinking required — just ladle it into bowls, scatter on a little more fresh basil, and dig in.
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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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