Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent, approximately 5-7 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Stir in crushed tomatoes, vegetable broth, and dried basil.

Bring the mixture to a gentle boil, then reduce heat and simmer covered for 20 minutes.

Incorporate the coconut milk and maple syrup into the pot.

Use an immersion blender to process the soup until completely smooth.

Season with salt and pepper to taste and serve warm.