Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one diced onion and sauté for 3-4 minutes until translucent.

Add 3 cloves of minced garlic and sauté for another 1-2 minutes.

Stir in 28 ounces of fire-roasted tomatoes, 4 cups of vegetable broth, 1 teaspoon of salt, 1 tablespoon of brown sugar, and ¼ teaspoon of red pepper flakes.

Increase heat until the mixture comes to a gentle boil, about 5 minutes.

Cover and let simmer for 10 minutes.

Blend the soup using an immersion blender until desired consistency.

Return the blended soup to a boil over medium heat. Stir in 13.5 ounces of lite coconut milk, 16 ounces of gnocchi, and ¼ cup of freshly chopped basil.

Cook for an additional 3-4 minutes until the gnocchi float to the top.

Ladle the hot soup into bowls and garnish with extra basil and a drizzle of coconut milk.