Return to the pot, if applicable, and then add the almond milk and stir to combine.
Season to taste with any additional salt and/or pepper.
Notes
* For vegetarian and/or vegan diets, use vegetable broth instead of chicken broth and unsweetened almond milk instead of cream or dairy milk.* This tomato soup will easily freeze well for a good 3-4 months and many have said even 6 months. Make sure to let the soup completely cool before placing it into the freezer so it doesn’t raise the temperature too much in your freezer.* Reheat the blended soup over medium heat just until heated through and serve with finely chopped basil leaves.