In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one finely chopped yellow onion and sauté for 5–6 minutes until it becomes soft and translucent. Stir in 3 minced garlic cloves, cooking for an additional 30 seconds until fragrant.

Add 2 tablespoons of tomato paste to the pot and stir constantly for about 1 minute to enhance the soup's rich flavors.

Incorporate 28 ounces of fire-roasted diced tomatoes and 4 cups of vegetable broth into the pot. Optional: add 1 teaspoon each of sugar, salt, black pepper, smoked paprika, dried basil, and oregano. Bring to a gentle boil, then reduce heat and let simmer uncovered for 15–20 minutes.

Use an immersion blender to puree the soup in the pot until smooth. If using a countertop blender, ensure steam can escape.

Return the blended soup to low heat and stir in ½ cup of heavy cream or coconut milk. Adjust seasonings to taste.

Ladle soup into bowls and garnish with freshly chopped basil or parsley. Serve with crusty bread or grilled cheese.