Step 1

Heat the olive oil in a large, deep stock pot over medium heat.

Step 2

Add the onion and carrots and saute for 8-10 minutes, until tender.

Step 3

Add the garlic and cook for 1 minute.

Step 4

Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.

Step 5

Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 minutes, until the tomatoes are very tender.

Step 6

Either using a blender (in batches), food processor, or an immersion blender, blend until pureed.

Step 7

Return to the pot, if applicable, and then add the almond milk and stir to combine.

Step 8

Season to taste with any additional salt and/or pepper.