In a large pan, heat the oil and margarine over medium heat, adding the onion and garlic. Cook, stirring occasionally, until the onions are soft and translucent.
Add the flour and stir to coat the onion and garlic. Cook for 1 minute.
Add the broth, tomatoes, sugar, salt and pepper. Simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking.
Reduce the heat to low, cover and simmer for 20 minutes.
Let cool briefly (do not puree HOT) and then process in batches in a blender or food processor. Taste and re-season with salt and pepper. Reheat the soup and add the SILK Unsweetened Almondmilk.
Serve with vegan sour cream and a garnish of fresh parsley.