I got this recipe from Simple Veganista

1 T. olive oil or 1/4 cup water
1 large white onion, sliced
6 cloves garlic, minced
2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine)
1/2 cup basil leaves (about 10-12 large leaves) or 2 tsp. dried
1/2 tsp. dried oregano
2 cups low-sodium vegetable broth
salt & pepper, to taste
vegan cream, to serve

1 T. olive oil or 1/4 cup water 1 large white onion, sliced 6 cloves garlic, minced 2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine) 1/2 cup basil leaves (about 10-12 large leaves) or 2 tsp. dried 1/2 tsp dried oregano 2 cup s low-sodium vegetable broth

Start by prepping the onion and garlic. Cut and quarter the tomatoes or cut into 1 in pieces if using larger tomatoes. In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more. Add the tomatoes, basil, oregano, pinch of salt and pepper and broth. Bring the chunky soup to a boil, reduce heat and simmer for 15 minutes. Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or a cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. If soup seems bland, it needs more salt. Stir in a couple tablespoons of vegan cream if you like. Serve with a drizzle of vegan cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes. Pair with homemade Artisan bread or soft and chewy vegan naan for soaking up the juices. Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2-3 months.