Heat your big saucepan. I use a spaghetti sized pan. Dice onion and put in the hot pan.
Mince garlic cloves and put into the pan with the onions. Add a little veggie broth, 1 - 2 tablespoons, to caramelize the onions and keep them from sticking to the pan. Cook until translucent for 3 - 4 minutes.
Add tomatoes, beans, vegetable broth, basil and pepper. Stir until mixed well together.
Bring to boil, then simmer uncovered for 10 minutes.
Turn off heat and add one cup of oat milk or any non-dairy milk.
Use immersion blender until soup is creamy. If you don't have an immersion blender, use a regular food blender, but be careful as soup will be hot.
Taste and add additional seasonings to your liking.
Enjoy!
