This soup is all about deep, slow-simmered tomato flavor built on softened onion, garlic, and a touch of tomato paste that darkens right in the pot. Whole peeled tomatoes break down into a rich, velvety base, brightened with a hit of lemon juice and rounded out with a blended cashew cream that brings serious body without ever feeling heavy. Nutritional yeast adds that savory, umami depth that makes this taste indulgent, and torn basil stirred in at the end keeps everything fresh and fragrant. Ladle it into bowls with a scatter of basil and red pepper flakes for a bowl of soup that feels comforting and a little decadent. It's a satisfying, plant-based dinner that fits neatly into a vegan spread, no dairy required to get that creamy, cozy finish.
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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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