add margarine to a medium pot over medium/high heat and melt

add minced garlic and diced onion and cook until soft, about 5 minutes

add the can of tomatoes, with the juice, along with the chicken broth, sugar, salt and pepper (use veggie broth to make this dish vegetarian friendly)

mix everything together and bring to a boil then reduce the heat to low/medium

cover and simmer for 30 minutes, stirring every 5 minutes

after the 30 minutes, transfer to a blender (or use an immersion blender) and blend until smooth. It is best to use a blender that has a removable opening. Be sure to blend slowly at first and remove the lid every few seconds or the blender will explode

place cream cheese in the pot and begin melting it. Add the almond milk to help the cream cheese to completely melt

add the blended tomatoes back in and bring everything to a slight boil again for 2-3 minutes to allow the flavors to form together