Creamy Tomato Basil Soup (Vegan)

Directions

1. 1
   Place 1 cup of raw cashews in a bowl and add the water which should just barley cover the nuts.
2. 2
   Let them soak for 20 minutes.
3. 3
   In a medium-large pot add the olive oil and the onions over medium heat.
4. 4
   Sprinkle with salt and cook 5 minutes until the onions are translucent.
5. 5
   Add the garlic and cook another 2 minutes.
6. 6
   Add the tomatoes and the broth. Turn the heat to low and simmer with the lid on for 20 minutes. At the 15 minute mark, add the basil.
7. 7
   Add the cashews and the water to the jar of a blender and puree on high until the cashews have turned into a thick cream.
8. 8
   Transfer to a small bowl.
9. 9
   Working in batches, add the tomato soup mixture to the jar of a blender and puree on high. When all of the soup is pureed, transfer it back to the pot and bring back to a simmer.
10. 10
    Whisk in the cashew cream and season to taste with kosher salt.
11. 11
    Serve hot.