This soup is so creamy and cozy, it’s hard to believe it’s vegan.
1. Soak the cashews in the water for 8 to 12 hours.
2. In a large stockpot, heat the olive oil over medium heat, then add the onion and sauté for 5 minutes until it starts to sweat and lightly brown. Add the garlic and sauté for another 3 minutes. Combine the tomato paste, whole tomatoes, salt, and pepper with the sautéed alliums and let simmer over low heat for 20 minutes.
3. Add the cashews and their soaking liquid to a blender and pulse until smooth, then add the tomato mixture and basil and pulse until everything is well combined and smooth (you might need to do this in batches). Place the mixture back in the stockpot, add 2 cups of water, and bring to a boil.
Originally featured in 4 Fantastic Après-Ski Treats