- 1 tablespoon olive oil
- 4 cloves garlic
- ½ large onion, diced
- 8 cups vegetable stock
- 1 can crushed tomatoes
- 1 cup plant milk
- Coarse salt and black pepper
- 20 leaves fresh basil
Coat a sauté pain in olive oil over medium high heat until soft. Add the garlic for 2 minutes.
Combine broth and tomatoes in a medium saucepan over moderate heat. Add in onion and garlic.
When soup bubbles, stir in milk and reduce heat to low.
Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. Add in the basil.
With an immersion blender, puree soup.