Heat the olive oil in a medium-large pot over medium heat.
Add the onion and saute for 20 minutes over medium-low heat, until very soft.
Add the tomatoes along with their juices, as well as the almond milk, oregano, basil, paprika, salt, and black pepper.
Bring to a low boil, then reduce the heat to low and simmer for 12 minutes, smashing the tomatoes with a wooden spoon against the side of the pot.
Remove from heat, then carefully blend with an immersion blender. Or, transfer the liquid to a blender and blend until smooth.
Return the soup to low heat then add the coconut milk. Stir and cook until warmed but not boiling.
Spoon into bowls and serve with more black pepper, and toasted pepitas, if you wish.
