This soup builds its flavor the slow way, with softened onion and garlic, a deeply caramelized tomato paste, and a hit of smoked paprika and oregano that gives the whole pot a rounded, savory backbone. Whole peeled tomatoes get crushed right in the pot and simmered down with vegetable broth until the flavors concentrate into something rich and deeply savory. Full-fat coconut milk gets stirred in at the end, turning the base silky and lush without any heaviness, and a quick blend brings everything together into that classic velvety texture. A touch of sugar balances the acidity of the tomatoes, so every spoonful lands smooth rather than sharp. Ladle it into bowls with torn basil on top and you've got a comforting, restaurant-style tomato soup that fits neatly into a dairy free kitchen. It's the kind of recipe you'll want on repeat all season, whether it's a weeknight staple or a starter for something bigger.
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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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