This soup gets its velvety texture from a blend of soaked cashews, nutritional yeast, and a bright hit of lemon juice, stirred into a deeply savory tomato base built on sautéed onion, garlic, and a touch of tomato paste. Whole peeled tomatoes simmer down until rich and jammy, then get blended smooth before torn fresh basil folds in for a fragrant, herby finish. The result is a creamy, cheesy-tasting bowl of soup without any actual cheese in sight, ladled hot and topped with more basil and a pinch of red pepper flakes for heat. It's cozy, comforting, and dippable with your favorite crusty bread on the side. This one is a genuinely solid pick for a gluten free lineup, easy enough for a weeknight and impressive enough to serve to guests.
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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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