This velvety soup leans on a rich base of sautéed onion, garlic, and tomato paste before whole peeled tomatoes and vegetable broth simmer down into something deep and savory. A blended cashew cream, brightened with nutritional yeast and a squeeze of lemon juice, gets stirred in at the end for that irresistible cheesy, tangy finish, while torn fresh basil wilts right into the broth for freshness. It's silky, comforting, and packed with flavor in every spoonful — the kind of soup that tastes like it took all day, even though it comes together in under an hour. Ladle it into bowls with a scatter of basil and red pepper flakes for a cozy, crowd-pleasing dinner that fits neatly into a vegetarian kitchen. Pair it with crusty bread for dipping and you've got a meal that satisfies without any meat or fish in sight.
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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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