Creamy Dairy Free Tomato Soup

0 In a large soup pot or Dutch oven, heat oil over medium heat then cook the onions for 3-5 minutes. Add the cherry tomatoes and cook for another 2 – 3 minutes, or until the onions are translucent and the tomatoes are caramelized.
1 Add the garlic and italian seasoning, cooking for another 1-2 minutes, or until fragrant. 
2 Add the crushed or whole peeled tomatoes, basil, vegetable broth, salt, and pepper. Mix well and bring the mixture to a rapid boil. If using whole tomatoes, be sure to break them up a little bit with a wooden spoon. 
6 Reduce heat to low and let the soup simmer for 20 minutes.
4 Using an immersion blender (or transferring to a blender or food processor in batches), blend until completely smooth. Stir in the coconut milk and simmer for another 5 minutes. Taste and adjust the seasonings to your liking.
5 Garnish with fresh basil, a drizzle of coconut milk, croutons or a side of grilled cheese. Serve immediately and enjoy!