This soup builds its flavor the slow way, starting with onion and garlic softened in olive oil until sweet and fragrant, then deepened with tomato paste, smoked paprika, and oregano cooked until richly concentrated. Whole peeled tomatoes get crushed right in the pot and simmered with vegetable broth until the soup reduces into something thick and intensely savory. A finish of full-fat coconut milk is stirred in at the end, turning the whole pot silky and lush without any cream in sight. Blended completely smooth and ladled into bowls with torn fresh basil, it's the kind of bowl that tastes like it simmered all day. It's a comforting, cozy option that fits neatly into a diet with no added sugar, letting the tomatoes and aromatics do all the work.
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Heat the olive oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it doesn't brown.
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