Creamy Tomato Basil Soup

1 Heat olive oil in a large sauce pan and sauté onion and garlic in olive oil.
2 Place tomatoes and chicken broth in sauce pan with onions and garlic and bring to a boil. Add sugar, Cover and reduce heat to simmer for 20 minutes.
3 With an emulsion blender, puree the soup until mixture is smooth. If you don’t have an emulsion blender, turn off soup and let cool for about 30 minutes. Pour half of soup in a blender and blend for about 1 minute. Pour the blended soup into a bowl. Take the remaining, unblended soup and add to blender. Blend for about 1 minute and add all soup back to sauce pan. It still may have a few chunks, but that is the best part of the soup in my opinion!
4 Add basil, oregano, parsley, and simmer for an additional 15 min.
5 Turn heat to LOW heat. SLOWLY add almond milk; season with salt and pepper as needed and serve!