In a stockpot or dutch oven over medium heat, add avocado oil.
Once hot add the onion and sauté until softened, stirring often, about 5-6 minutes. Add the garlic and sauté for 1-2 minutes.
Add the tomato paste, canned tomatoes, hot sauce, chicken broth, coconut milk and 1/2 of the chopped basil. Season with a pinch of salt and pepper (about 1/2 tsp each). Cook until the ingredients are warmed through, stirring occasionally, about 6-7 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the contents to a blender (carefully) and puree in the blender.
Add the sausage slices. Cook soup until the sausage is warmed through, about 5-6 minutes. Taste and season with additional salt and pepper as desired. Serve and garnish with chopped basil.
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