In a large saucepan, heat olive oil over medium heat. Add chopped onions and sauté until soft. This releases sweet flavors and forms a tasty base for the soup.

Add minced garlic to the pan. Stir for 1–2 minutes until fragrant. Avoid burning the garlic to keep a mild flavor.

Add chopped tomatoes and tomato paste to the pan. Stir to combine. Let tomatoes cook for 5–7 minutes until they soften and release juices.

Add dried basil, oregano, salt and black pepper. Stir well. Adjust seasoning according to taste. Herbs enhance the natural tomato flavor.

Pour in the vegetable stock or water. Bring the mixture to a gentle boil, then reduce heat. Simmer for 10–12 minutes. This allows flavors to blend perfectly.

Remove the pan from heat. Use a blender or hand blender to puree until smooth. Be careful with hot liquids. The soup should be silky without lumps.

Stir in heavy cream or coconut cream. Simmer for 2–3 minutes. This makes the soup creamy and rich without overpowering the tomato flavor.

Taste the soup and add more salt or pepper if needed. Sometimes a pinch of sugar balances acidity. Stir gently to mix.

Ladle the soup into bowls. Garnish with croutons, fresh basil, or a swirl of cream. Serve immediately for the best taste.

Pair the soup with grilled cheese, garlic bread or a fresh salad. It’s perfect for lunch, dinner or cozy snacks.