Roughly chop the onion, mash the garlic, and set aside.
Clean the tomatoes and cut them into chunks - none of this needs to be perfect, it all ends up in the blender anyway!
In a large pot on the stove, add the olive oil, and turn on the heat to medium-high.
Once the pan is hot, add the onion and saute for about 6 minutes, until the onion starts to get soft.
Add the garlic and saute for another minute.
Next, add the tomatoes, basil, Italian seasoning, chicken broth, 1/2 of the can of coconut cream, and salt and pepper.
Bring everything to a boil, then cover.
Turn the heat to low and simmer for about 20 minutes.
Remove the cover from the pot.
Transfer 3/4 of the mixture to a blender and blend for about one minute until it’s nice and smooth. Return the soup back to the pot.
Taste the soup and add any additional salt and pepper.
Next, make the drizzle.
To make the drizzle, whisk together the other 1/2 can of coconut cream with the water and lemon juice.
Plate the soup and drizzle the "cream" sauce on top.
Garnish with parsley and enjoy!