In a 3-quart pot, combine the tomatoes, ancho chile, and water. Simmer over medium heat for about 10 minutes.
Transfer the tomatoes, ancho, and water to a blender and wipe out the pot. Add the garlic and onion to the blender and purée until smooth. (Press the purée through a strainer if you want it completely smooth.)
Add the oil to the pot and heat it over medium-high heat. Add the purée and cook for about 5 minutes, slowly stirring. Reduce the heat to medium and add the puréed beans, vegetable broth, and salt. Simmer the soup for 10 minutes. Add liquid if necessary to ensure the soup is creamy but not incredibly thick. Serve with any or all of the garnishes.
Notes by Melissa Huggins:
I used grapeseed oil instead of corn oil.
Ancho chiles are filled with robust flavor that I'm crazy for, so I added another one to the recipe.
I topped with fresh-cut cilantro, sliced green onions, vegan sour cream, diced tomato, and a squeeze of lime.