Ginger and garlic bloom in olive oil before a hearty simmer with whole peeled tomatoes and rich coconut milk, giving this soup its deep, warming base. A quick blend brings everything together into a silky, vibrant puree, brightened at the end with fresh basil and a splash of apple cider vinegar. The real star is the cashew cream — soaked cashews blended into a luscious, pourable topping that swirls beautifully into each bowl. It's cozy, a little spicy from the red pepper flakes, and finished with extra basil for a fresh, fragrant garnish. This one is a great fit for a vegetarian table, delivering serious depth of flavor without any meat doing the heavy lifting. Keep it on repeat for chilly nights when you want something both comforting and a little elegant.
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Place the cashews in a small bowl and cover with the hot water. Let soak for 30 minutes, until the cashews are softened.
Drain the soaked cashews and transfer to a small blender or food processor. Add 3 tbsp fresh water and blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. Set aside.
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