Heat 2 tablespoons of olive oil in a medium-sized saucepan over medium heat. Add 1 chopped onion and sauté for 5–7 minutes until translucent and fragrant. Stir in 2 minced garlic cloves for an additional 1–2 minutes.

Wash, peel (if preferred), and slice 4–5 ripe peaches into wedges.

Add the sliced peaches and 4 cups of vegetable broth to the saucepan. Stir well and bring to a gentle simmer. Cook for 10–15 minutes, until peaches are tender.

Blend the soup until smooth using an immersion blender.

Return the blended soup to low heat and stir in 1 can (13.5 oz) of coconut milk, 2 tablespoons of honey or maple syrup, and the juice of 1 lime. Mix thoroughly and let simmer for 5 minutes.

Ladle soup into bowls and garnish with fresh basil leaves.