Boil water in a large put. Once boiling, add the tomatoes an let cook for 3 minutes in boiling water. Remove from water, peel skin. Allow to cool for 10 minutes and remove core.

Heat the coconut oil in the now empty pot. Add onions, celery, cumin, paprika, and salt. Cook for 3-5 minutes, stirring regularly.

While the vegetables cook, chop the cooled, skinless tomatoes.

Add the broth and the chopped tomatoes to the vegetable mixture, and ring to a boil. Once boiling, lower heat and simmer for 30 minutes.

Use either a blender or a handheld immersion blender to blend the soup until all solids are blended smooth. Add in the coconut cream, stir, and serve immediately.