Creamy Tomato Soup

Serves 8

• 1 tablespoon olive oil
• 1 onion, coarsely diced
• 4 cloves garlic, crushed
• 2 (28 ounce) cans whole peeled tomatoes, or crushed or diced tomatoes, including liquid
• 2 cups vegetable broth (or 2 cups water + bouillon)
• 2 bay leaves
• 1/2 cup chopped fresh basil or 2 tablespoons dried basil
• 1 teaspoon dried thyme
• 1 1/2 cups unsweetened nondairy milk
• 1/2 cup unflavored soy creamer
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste

In a 6-quart saucepan heat olive oil over medium-low heat. Add onions and sauté until translucent, 3 to 5 minutes. Add garlic and sauté 1 to 2 minutes. Add tomatoes with liquid, broth, bay leaf, basil and thyme. Bring to a simmer, then simmer 15 minutes, stirring occasionally. Discard bay leaf. Add milk, creamer, salt and pepper. Purée soup using an immersion blender or countertop blender. Return soup to pan, taste and adjust seasonings, reheat gently, and serve.