Tomato soup for the busy kitchen

 1 onion diced

2 cloves of garlic crushed and diced

1 large can of diced tomatoes

1 large can of crushed tomatoes

Fresh Chopped Basil and Italian seasoning or 1-2 cubes of basil pesto (link)

1-2 cups of creamy vegan broth or non-dairy milk (I prefer oat or almond as they are thicker)

Fry Onion and garlic until onion is translucent.  Add all tomatoes and seasoning and/or pesto and bring to a boil.  Add creamy vegan broth or non-dairy milk and heat it through.  Store in container for up to a week in fridge or up to 6 months in freezer.