In a large pot, heat two tablespoons of olive oil over medium heat. Once shimmering, add one diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.

Next, stir in three minced garlic cloves and cook for an additional 1-2 minutes.

Add one can of fire-roasted tomatoes, four cups of vegetable broth, one teaspoon of salt, and one tablespoon of brown sugar to the pot. Bring to a boil, then reduce to a simmer for about 10 minutes.

Carefully use an immersion blender to puree the mixture until you reach your desired consistency.

Return the blended soup to a medium boil, then slowly stir in one can of lite coconut milk. Next, add two cups of gnocchi and fresh basil leaves, cooking for an additional 3-4 minutes.

Ladle the soup into bowls and finish with a drizzle of coconut milk, a sprinkle of fresh basil, and freshly cracked pepper.