I heat olive oil in a soup pot over medium heat. Then I add the diced onions and cook until they’re soft and golden—about 5 minutes.

I stir in the garlic and mushrooms. I keep sautéing them until they release their moisture and start to brown. This usually takes another 5–7 minutes.

Next, I sprinkle in thyme, pepper, and salt. I let the flavors come alive for a minute before adding the tomato paste.

I pour in the diced tomatoes (with their juice) and vegetable broth. I stir everything together and let it simmer for about 15 minutes to develop a deep, rich flavor.

Using an immersion blender, I puree the soup right in the pot. If I’m using a regular blender, I do it in batches carefully. I leave it slightly chunky for texture, but you can go fully smooth if that’s your thing.

To make it extra luxurious, I stir in the coconut milk or cream at the end and heat it through.

I ladle the soup into bowls and top it with fresh herbs. Sometimes I even add a drizzle of olive oil or a sprinkle of grated Parmesan if I’m feeling fancy.