2 tablespoons oil or cooking fat of choice
1 large onion, peeled and chopped
4 cloves garlic, peeled and coarsely chopped
One 28-ounce can crushed, diced or whole peeled tomatoes
1 1⁄2 cups chicken stock
1 cup unsweetened coconut milk
2 tablespoons minced fresh basil
1 tablespoon tomato paste
In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.
Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.