1 cup cream or Edensoy unsweetened or 1 can full-fatcoconut milk (for vegan)
Fresh ground black pepper, to taste
Sauté the onion and celery in coconut oil over medium-low heat until softened—just a couple of minutes. Add in the garlic and sauté another minute or so. Stir in the tomatoes, broth or water, basil, and salt. Bring to a boil, reduce, and let simmer for about 10 minutes. Purée and add in the soymilk, cream, or coconut milk, and season with pepper. Turn off the heat. Stir to combine and serve with freshly chopped basil on top.