Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for about 5–6 minutes, stirring occasionally, until it becomes translucent. Next, add 3 minced garlic cloves and cook for an additional 30 seconds, or until fragrant.

Stir in 2 tablespoons of tomato paste and cook for 1 minute, continuously stirring. Then, add 2 cans of fire-roasted diced tomatoes to the pot.

Pour in 3 cups of broth, and season with 1 teaspoon of sugar, 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of smoked paprika, ½ teaspoon of dried basil, ¼ teaspoon of dried oregano, and ¼ teaspoon of red pepper flakes. Stir well to combine and bring the soup to a gentle boil.

Reduce the heat to low and let the soup simmer uncovered for 15–20 minutes.

Using an immersion blender, blend the soup directly in the pot until you reach your desired smoothness.

For an added richness, stir in ½ cup of heavy cream or coconut milk. Adjust seasoning to taste before serving hot, garnished with fresh basil or parsley.