INGREDIENTS
1 cup
Carrot
1 cup
Celery
6 cloves
Garlic
1/4 tsp
Oregano, dried
1/2 tsp
Sage, ground
1/4 tsp
Thyme, dried
3
14- ounce cans Tomatoes
1
Yellow onion
2 cups
Almond milk, unsweetened
2 cups
Vegetable broth
3 tbsp
Basil paste
1/2 tsp
Kosher salt
2 tbsp
Olive oil