Heat the olive oil in a medium soup pot over medium-low heat.
Once the pot is hot, add the onions and coo for 6-8 minutes until soft and translucent. Add the minced garlic and stir for 30-60 seconds, or until aromatic.
Add the crushed tomatoes, coconut cream, nutritional yeast, paprika, and dried basil. Stir together.
Raise the heat to medium and bring to a boil. Let soup simmer for 8-10 minutes.
Turn off heat and let the soup cool slightly for 5 minutes before transferring to a blender.
Blend everything until smooth and creamy. Taste and add salt as needed.
Serve in bowls and top with fresh basil, croutons, and a swirl or two of coconut cream.