Deep, slow-simmered tomatoes form the base of this soup, cooked down with onion, garlic, and tomato paste until they break into a rich, velvety broth. A blend of soaked cashews, nutritional yeast, and a bright hit of lemon juice gets whipped into that cheesy, creamy texture everyone loves in a good tomato soup, stirred in along with torn basil right at the end so it wilts into every spoonful. Oregano and a touch of sugar round out the flavor, balancing the acidity of the tomatoes without any dairy in sight. Ladled hot and finished with fresh basil and a pinch of red pepper flakes, it's the kind of bowl that feels indulgent but comes together with simple pantry staples. If you're watching your sodium intake, this one's easy to dial in — just season the broth and cashew cream to your own taste as you go, so you stay in full control of how much salt makes it into the pot. It's a comforting, cozy soup that fits neatly into a low-sodium routine without sacrificing that classic tomato-basil flavor.
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Soak the cashews in enough cold water to cover for 30 minutes, then drain and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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