Creamy Tomato Soup Recipe
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Heat the olive oil in a large, deep stock pot over medium heat.
Add the onion and carrots and saute for 8-10 minutes, until tender.
Add the garlic and cook for 1 minute.
Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.
Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.
Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.
Return to the pot, if applicable, and then add the almond milk or cream and stir to combine.
Season to taste with any additional salt and/or pepper.