If you are using fresh tomatoes, you'll need to roast them in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for about 30 minutes. Alternatively, you could also cook them for 1-2 minutes in a large pot with boiling water to easier remove the skin and make them soft. However, roasting the tomatoes will add more flavor to the soup. Let cool for a bit and then peel the tomatoes. Disregard this step if you are using canned tomatoes.
Heat olive oil in a large pot over medium heat. Add onion and sauté for about 3 minutes, then add garlic and sauté for a further one minute.
Also add the roasted or canned tomatoes, oregano, onion powder, basil, salt, pepper, and tomato paste. Sauté for a further 1-2 minutes, then add the vegetable broth, and turn off the heat.
Use an immersion blender to puree the soup until smooth. You can also use a blender.
Once smooth bring the soup to a boil over high heat. As soon as it boils, add in the dry pasta. Cook the soup over medium heat until the pasta is al dente (check the package instructions of your pasta).
Taste the soup and season with more salt/pepper/spices if needed.
Pour in vegan heavy cream or canned coconut milk and stir to combine. Serve in bowls, garnish with vegan Parmesan, fresh basil, and enjoy!