Add the onion and cook for a minute or two until slightly tender. Stir in the garlic and brown sugar. Cook for one minute.
Add tomatoes with their juices.
Pour in the vegetable broth. Bring to a boil, then reduce to a simmer (low boil) and cook uncovered for 20 minutes.
Blend the Soup. Remove the center cap from your blender lid. Add the tomato mixture and beans (if using), filling the blender only halfway. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a relatively smooth soup, leaving some texture. Transfer to a bowl, then repeat with remaining ingredients from the pan.
Season with salt and pepper to taste.
Notes
Using Fresh Tomatoes
If you want to use fresh tomatoes, substitute around 10 medium tomatoes (approximately 2 pounds), and cook until the tomatoes are tender.
Fat Substitutes
Use vegan butter, refined coconut oil, or olive oil.For a no-oil version, simply cook the onions with a little white wine or vegetable broth.
Adding Herbs
You can add 5 to 10 leaves of fresh basil right before blending for even more added flavor. Substitute 1 teaspoon dried basil and/or oregano.
Making it Creamy
Adding beans makes this soup creamy. You can use either cannellini beans or chickpeas to achieve this effect. Another option is adding a cup of vegan creamer (make sure it's plain (not flavored) and preferably unsweetened (including no added sweeteners such as stevia or monk fruit).