In a spacious pan, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion and sauté for about 4-5 minutes until it turns translucent and fragrant. Next, toss in 1 cup of halved cherry tomatoes, cooking them for an additional 3-4 minutes until they begin to burst and release their juices.

Stir in 3 minced garlic cloves along with 2 tablespoons of tomato paste and ½ cup of chopped sun-dried tomatoes. Cook for about 1-2 minutes, stirring frequently, until everything is well combined and aromatic.

Pour in 4 cups of vegetable broth and add 2 cans of drained white beans. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes, stirring occasionally.

Lower the heat and incorporate ½ cup of vegan cream cheese, along with 2 cups of chopped greens and 2 tablespoons of freshly squeezed lemon juice. Stir gently for 2-3 minutes until the cream cheese is melted and the greens are wilted.

Taste and season with salt and pepper as desired. Ladle into bowls, garnishing with fresh basil leaves.