In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced onion, sautéing for about 3-4 minutes until translucent. Introduce 1 pint of halved cherry tomatoes, stirring occasionally until they begin to burst, about 3-5 minutes.

Stir in 3 minced garlic cloves along with 2 tablespoons of tomato paste and a handful of chopped sun-dried tomatoes. Cook for another 2-3 minutes, allowing the garlic to soften.

Pour in 4 cups of vegetable broth and add 2 cans of drained cannellini beans. Increase the heat to bring to a gentle simmer for about 5-7 minutes.

Lower the heat and mix in 8 ounces of vegan cream cheese and 2 cups of baby greens. Stir gently for 2-3 minutes until the cream cheese melts.

Remove the pot from heat and squeeze in the juice of 1 lemon, then season with salt and pepper to taste. Ladle into bowls and garnish with fresh basil.