This velvety tomato soup starts with onion and garlic sautéed in olive oil until soft and fragrant, then builds deep flavor with tomato paste, smoked paprika, oregano, and a pinch of red pepper flakes for warmth. Whole peeled tomatoes simmer down with vegetable broth until rich and concentrated, then get blended completely smooth for that classic silky texture. A finish of full-fat coconut milk stirred in at the end gives the soup its creamy body without any dairy in sight, and a scatter of torn fresh basil on top adds a bright, herbal lift. It's a cozy, ladle-worthy bowl that comes together in one pot and reheats beautifully for easy lunches all week. This one earns a permanent spot in a Paleo recipe rotation, no question.
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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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