Step 1

Sauté onion in water or broth (or oil) over medium heat until softened, about 5 to 6 minutes. Add garlic and spices and sauté 1 minute.

Step 2

Add beans, tomatoes and vegetable broth (or water) and stir to combine. Increase heat and bring to a boil, then turn down heat to medium-low and simmer for about 10 minutes.

Step 3

Take off the heat, add the non-dairy milk, and purée with an immersion blender until smooth. Alternately, you can transfer the soup to a blender and purée. If needed, add additional almond milk or water to thin to your desired consistency.

Step 4

Add more salt/pepper/basil to taste, if desired. Add the balsamic vinegar, if using, and stir.

Step 5

Serve hot.