Adapted from recipe on Herbal Legacy contributed by Fawn Christopher
3 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
2 28 oz. cans tomatoes
2 1/2 c. vegetable stock
2 Tbsp. tomato paste
1 Tbsp. basil
2/3 c. almond milk or soy milk
Heat oil in a soup pot. Add onion and cook until onions are transparent. Add tomatoes and garlic.
Add stock and paste and stir to combine. Simmer for 1 hour.
Let soup cool for a few minutes (this is important!) Ladle into blender and process until smooth. Pour back into a pot. (You can strain the soup while putting it into the pot, but I don’t).
Add basil and milk. Heat gently while stirring. Add more milk if necessary. Enjoy!
