Simmering cashews along with the canned crushed tomatoes softens them into an easily blended, creamy soup that provides healthy fats from the nuts and boosts the nutrition of the tomatoes.
- 2 tablespoons extra-virgin olive oil, plus more to finish
- 2 large garlic cloves, chopped (about 2 teaspoons)
- Two 28-ounce (988 g) cans crushed or whole peeled tomatoes (preferably San Marzano)
- 1 cup (150 g) raw cashews
- ½ teaspoon kosher salt
- Flaky salt (optional)
- ½ cup (10 g) fresh basil leaves, plus a few small leaves for garnish
- 1 Heat the oil in a medium saucepan over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Pour in the tomatoes, cashews, and kosher salt. Bring to a boil then reduce to a gentle simmer, stirring often. Cook until the liquid has reduced slightly and the cashews are softened, about 30 minutes.
- 2 Carefully transfer the soup to a blender (cover the lid with a kitchen towel to prevent splatters) and blend on low speed for 10 seconds, then work up to high speed until the soup is more orange than red and completely smooth, 2 to 3 minutes. Add the basil and blend for about 30 seconds.
- 3 To serve, divide among four bowls, drizzle with olive oil, and sprinkle with flaky salt (if using). Garnish with basil.