This soup builds deep flavor from a base of softened onion and garlic, bloomed with tomato paste, smoked paprika, and oregano until the whole pot smells rich and toasty. Whole peeled tomatoes simmer down with vegetable broth until concentrated, then get blended completely smooth for that velvety, restaurant-style texture. A splash of full-fat coconut milk stirred in at the end gives it a luxurious, creamy finish without ever needing cream. Torn fresh basil on top adds a bright, herbal contrast to the deep, slightly smoky broth underneath. Every component here is plant-based, from the aromatics to the broth to the coconut milk that ties it all together, making this a genuinely satisfying option for a vegetarian table. Serve it with crusty bread for dipping and it's the kind of cozy, well-seasoned bowl you'll want to make on repeat.
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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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