This velvety tomato soup builds deep flavor from a slow saute of onion and garlic, a hit of tomato paste cooked until it darkens, and warm notes of smoked paprika and oregano. Whole peeled tomatoes simmer down with vegetable broth until concentrated, then get blended silky-smooth before a splash of coconut milk turns the whole pot rich and creamy. A pinch of red pepper flakes adds a gentle kick if you want it, and torn basil on top brings a fresh, herbal finish. It's a cozy, naturally plant-based bowl that comes together in one pot with minimal fuss. Since every ingredient here is grain-free by nature, this one's an easy, reliable pick for a gluten free dinner rotation.
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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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