Place tomatoes in boiling water. When the skin splits, quickly remove from water and let cool in an ice bath.

Peel off skins from tomatoes; set aside. Heat a saucepan over medium heat. Once hot, add olive oil. Add chopped onions and cook until translucent. Add garlic and tomatoes and bring to a boil.

Once pot begins to boil, reduce heat and allow to simmer until mixture is slightly thickened.

Remove from heat and purée with a submerged blender. Add orange juice, salt and pepper. Taste and adjust, if needed.

Plate the soup then drizzle the coconut cream on top and swirl to create desired effect.