To begin, sauté diced onions and minced garlic in olive oil until they’re soft. Then, add in a can of whole peeled tomatoes with their juice and some vegetable or chicken broth. Let the mixture simmer for about 20-25 minutes, stirring occasionally and breaking up the tomatoes with a spoon.
Once the soup has cooled a bit, use an immersion blender or a regular blender to puree it until it’s smooth. Return the soup to the pot and stir in the coconut cream and some freshly chopped basil.
For a bit of heat, add some cumin, smoked paprika, and cayenne pepper to the soup, adjusting the amount of cayenne to your desired level of spiciness. Let the soup cook over low heat for another 5-10 minutes until it’s creamy and heated through.
Finally, season the soup with salt and pepper to taste and serve hot with your favourite bread or croutons.