Heat olive oil in a large pot over medium-high heat.
Add chopped onion and sauté until softened, about 6 minutes.
Stir in mashed garlic and cook for another minute.
Add chopped tomatoes, basil, Italian seasoning, chicken broth, half of the coconut cream, salt, and pepper.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Remove the cover and transfer 3/4 of the mixture to a blender. Blend until smooth, then return it to the pot.
Taste and adjust seasoning if needed.
For the drizzle, whisk together the remaining coconut cream, water, and lemon juice.
Serve the soup, drizzle with the “cream” sauce, garnish with parsley, and enjoy the heartwarming goodness!