Vegan Creamy Tomato Soup

Ingredients

• 2 tbsp avocado oil or vegan butter
• 1 small yellow or sweet onion, diced
• 4 garlic cloves, minced
• 2 tbsp balsalmic vinegar
• 1 tbsp fresh thyme
• 2 tsp smoked or sweet paprika
• 1 1/2 tsp sea salt
• freshly ground black pepper, to taste
• 2 14 oz cans or jars of organic diced tomatoes
• 1/4 cup fresh basil leaves, torn from stem
• 1 29 oz can (or 2 15 oz cans) cooked chickpeas, drained and rinsed, I prefer this brand , which is pressure-cooked to optimize digestion and minimize bloat
• 1 can unsweetened full fat coconut milk, I love this guar-gum free brand
• 1 – 2 cups vegetable or bone broth, if not vegan (add more or less depending on how thick you like your soup)
• Optional — 1/4 cup dairy-free parmesan cheese