Vegan Tomato Pasta Soup

If using fresh tomatoes, roast them at 400 degrees F about 30 minutes, then peel; skip if using canned. 2. Saute the onion in olive oil about 3 minutes, then the garlic for one minute. 3. Add the tomatoes, oregano, onion powder, basil, salt, pepper, and tomato paste; saute 1-2 minutes, then add the broth and turn off the heat. 4. Puree the soup with an immersion blender until smooth. 5. Bring to a boil, add the dry pasta, and cook over medium heat until al dente. 6. Season to taste, stir in the dairy-free cream, and garnish with vegan Parmesan and basil.