Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes. Add the crushed garlic and Calabrian chili peppers. Sauté until fragrant, about 1 minute.

Add the basil to the pot and sauté for 1 minute.

Add the whole peeled tomatoes and 3 cups of water to the pot. Add a big pinch of salt and black pepper. Bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes to 1 hour.

Remove the lid from the pot. Use an immersion blender to blend until smooth. See Note 2.

Taste the soup and add more salt and pepper if needed. Add the vegan honey. Bring to a boil. Reduce the heat to medium and rapidly simmer uncovered for 20–30 minutes to reduce the soup and intensify the flavors. Adjust the heat as needed to avoid reducing it too much. You want it to bubble consistently but not vigorously. Taste and add more salt, pepper, or honey to suit your preferences. Turn off the heat and stir in 1 tablespoon extra virgin olive oil.

Ladle the tomato soup into bowls and serve with a drizzle of extra virgin olive oil and a few fresh basil leaves on top. Finish with a sprinkle of flaky sea salt on top. Enjoy!