Creamy Tomato & Basil Soup Recipe

• 2 tablespoons extra virgin olive oil
• 1 brown onion, finely diced
• 1 teaspoon fine ground salt
• 4 cloves garlic, crushed
• 2 tablespoons tomato paste
• 2 sprigs thyme
• 2 x 400g can peeled tomatoes
• 1 large carrot, thinly sliced
• 2 cups (500ml) veggie broth
• 1 cup (250ml) almond milk
• 1 x 250–400g can butter beans, drained and rinsed
• 20 basil leaves, plus extra to serve
• Black pepper, to taste

Croutons

• 1/2 loaf sourdough, cut into 2cm squares (Use gluten-free bread if needed)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 teaspoon garlic granules