Creamy Tomato Basil

Creamy Tomato Basil

1 medium to large sweet onion, chopped
2 Tbsp olive oil (maybe more, maybe less)
2 garlic cloves, mashed
4 ripe tomatoes, diced (maybe plum, roma, it doesn't really matter, as long as they're red)
2 big cans of crushed tomatoes, or something like crushed
1 small can tomato paste
some tomato juice
some basil leaves, about 10
1 package silken tofu
1 cup almond milk
salt & pepper to taste

Ok. So, heat some olive oil in a large pot. You really just need enough to saute the garlic and onions, so it doesn't burn and shit.
Throw the garlic and onions in the olive oil, cook until the onions start to turn clearish, then put the tomatoes in. Cook for about 4 minutes on medium.
Put the crushed tomatoes in. And the basil too, because it's delicious.
Alright, so, here is where you need to make a judgment call. The tomato paste and the tomato juice are to get your tomato concoction to the right soupy consistency. Based on your past knowledge of tomato soup, add tomato paste and tomato juice until it seems right to you. Your fault if you fuck it up in this step. My hands are clean.
Now, get out your roommate's food processor. Put the silken tofu and the almond milk in it. Lid on. Turn on. Keep on until the consistency is like cream.
Put your creamy tofu mix into your tomato mix. Mix it all up. Now you can let it sit and brew for a bit, or you can move on.
Take out the basil leaves, and, in whatever way you deem best, process the soup so all the little tomato and onion bits aren't bits anymore (this is where an immersion blender is handy, but who the fuck has an immersion blender?).
Eat!

Also, why are onions chopped and tomatoes diced? They end up in the relatively same shape.