Ingredients: 

• 1 ½ c raw cashews 

• 1 ½ c water 

• 1 tbsp olive oil 

• 1 lg onion, chopped 

• 2 garlic cloves, minced 

• 1 can (28 oz) tomato puree 

• 1 ½ tbsp tomato paste 

• ½ - 1 c water (depending on desired thickness) 

• 1 tsp salt 

• 10 basil leaves, chopped 

• ½ - 1 tbsp molasses (to taste) 

Directions: 

In a high-powered blender, puree raw cashews with 1 ½ cups water until smooth when you rub between your fingers. 

In a heavy bottom pot, heat oil on medium. Sauté onions until translucent. 

Add garlic, stir, and sauté an additional 2 minutes. 

Add tomato puree, tomato paste, ½ cup additional water, and simmer for 20 minutes.  

Add basil, molasses (if desired for more sweetness), cashew cream, and ½ cup more water (only if soup is too thick). Cook on low for 10 minutes. 

Enjoy!