Creamy Vegan Tomato Soup

veggieinspired.com

Lisa Deckard

¼ cup water for sautéing (or 2 tablespoons extra virgin olive oil)

1 onion (diced)

2 to 3 garlic cloves (minced)

1 15 oz can cannellini beans (or chickpeas)

1 28 oz can whole peeled tomatoes (or crushed or diced, whatever you have)

1 tsp salt (or to taste)

¼ tsp pepper (or to taste)

2 tsp dried basil

1 cup water (or low-sodium vegetable broth)

1 cup unsweetened plain almond milk (or more water) (plus more to thin, if needed)

1 to 2 tablespoons balsamic vinegar (optional)

Directions at veggieinspired.com

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