Sweat the aromatics: Heat the olive oil in a small frying pan over medium heat. Add the smashed garlic cloves, chopped carrot, and celery. Cook for 3–4 minutes, stirring occasionally, until the garlic smells fragrant and the vegetables begin to soften and look slightly translucent. This step unlocks their sweetness and prevents any raw, harsh flavours in the final soup.

Layer the slow cooker: Tip the sautéed vegetables into your slow cooker. Pour in both tins of whole peeled tomatoes, including their juices. Add the tomato purée, dried oregano, smoked paprika, salt, and pepper. Stir everything gently — you’ll see a deep red, chunky mixture with flecks of herbs.

Add the liquid: Pour the vegetable stock into the slow cooker. Stir once more so everything is combined. The liquid should just cover the solids; if it looks a little thick, that’s fine — the tomatoes will release more juice as they cook.

Slow cook: Place the lid on your slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours. After about 2 hours on high, you’ll notice the tomatoes have broken down completely, the liquid is bubbling gently around the edges, and the kitchen smells sweet and savoury.

Blend until silky: Once the soup is cooked, turn off the slow cooker. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender — leave the lid slightly ajar to let steam escape, and cover with a tea towel to avoid splatters. The colour will shift from chunky red to a uniform, creamy orange-red.

Finish with creaminess and basil: Stir in the full-fat coconut milk and the fresh basil leaves. Let the soup sit for 5 minutes with the lid off. The basil will wilt into the heat, releasing its fragrant oils, and the coconut milk will turn the soup a pale, luscious coral colour. Taste and adjust salt and pepper if needed.

Serve immediately: Ladle the soup into bowls. Garnish with a few fresh basil leaves and a sprinkle of grated Parmesan if using. The texture should be thick enough to coat the back of a spoon but still pourable — like heavy cream.