Tomato. Fennel. Leek. Garlic. Basil. Vegetable broth. Almond milk. Grapeseed oil. Salt. Pepper.
Oil, salt and pepper tomatoes and fennel. Roast Tomatoes and fennel at 235 degrees for an hour and 30 minutes. Saute leeks and garlic until done. Heat up vegetable broth and add all other ingredients. Bring to a boil and then cover to simmer for as long as you like. Taste and determine. Blend all ingredients.