1 cup raw cashews
½ cup water
¼ cup olive oil
1 yellow onion, rough chopped
2 cloves garlic, minced
8 cups fresh tomatoes, rough chopped
1/2 cup Almond Creamery Almond Milk
4 cups vegetable broth
½ cup fresh basil
Place 1 cup of raw cashews in a bowl and add the water which should just barley cover the nuts. Let them soak for 20 minutes.
In a medium-large pot add the olive oil and the onions over medium heat. Sprinkle with salt and cook 5 minutes until the onions are translucent. Add the garlic and cook another 2 minutes.
Add the tomatoes and the broth. Turn the heat to low and simmer with the lid on for 20 minutes. At the 15 minute mark, add the basil.
Add the cashews and the water to the jar of a blender and puree on high until the cashews have turned into a thick cream. Transfer to a small bowl.
Working in batches, add the tomato soup mixture to the jar of a blender and puree on high. When all of the soup is pureed, transfer it back to the pot and bring back to a simmer.
Whisk in the cashew cream and Almond Milk and season to taste with kosher salt.