A steaming bowl of this soup starts with olive oil, softened onion, and garlic building a deeply savory base, then tomato paste, oregano, and smoked paprika get toasted until fragrant before whole peeled tomatoes and vegetable broth join the pot. Everything simmers down until rich and concentrated, then gets blended silky-smooth and finished with a swirl of coconut milk for a velvety, comforting texture. Torn fresh basil on top adds a bright, herbaceous finish that plays beautifully against the warm spice notes. Built on olive oil, garlic, and plenty of vegetables rather than anything heavy or processed, this one fits naturally into an anti-inflammatory way of cooking. It's the kind of soup that feels both nourishing and indulgent, perfect for a weeknight dinner or a big batch to keep on hand all week.
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Though large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~1 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
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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