This soup builds deep, roasted-tomato flavor from a slow saute of onion and garlic, a spoonful of tomato paste cooked until it darkens, and a hit of smoked paprika and oregano for warmth. Whole peeled tomatoes simmer down with vegetable broth until concentrated, then get blended silky-smooth before a splash of full-fat coconut milk turns the whole pot velvety and rich. That coconut milk is really the star here, lending the soup its creamy body without weighing it down, and a torn basil garnish keeps things bright. It's a cozy, restaurant-style bowl of tomato soup that comes together in one pot with minimal cleanup. This one is a great fit for a lactose free table, ladled up hot with crusty bread on the side.
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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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