1 28 oz can of crushed tomatoes
1 14 oz can of diced or crushed tomatoes
1/3 cup cashews soaked for several hours, or covered in water and microwaved for 3 minutes, then drained
2/3 cups water
1 cup water plus 1 teaspoon low sodium Better Than Bouillon, or 1 cup vegetable broth
1 large yellow onion
2 teaspoons minced garlic
1 teaspoons dried thyme
1/2-1 teaspoon smoked paprika
1 teaspoon dried parsley
1 teaspoon salt
pepper to taste
Dice onion. Heat a small sauce pan on medium heat with a teaspoon of oil. Add the onion and garlic and saute until the onion is translucent.
Add the onion, and both cans of tomatoes to a high speed blender, or food processor. Blend until the mixture is smooth. Transfer mixture to a large pot, or dutch oven.
If using Better Than Bouillon, whisk it into the the 1 cup of water and add to the pot. If using vegetable broth, add it to the pot. Bring the pot to a boil, then reduce heat to a simmer.
In the same blender or food processor you used for the tomatoes, (no need to even rinse) add the soaked and drained cashews, and the 2/3 cups of water. Blend until completely smooth. Add the cashew cream to the pot with the tomatoes.
Add the seasonings, and stir. Allow soup to simmer for about 20 minutes, stirring occasionally.
Serve garnished with fresh herbs, or vegan parmesan cheese.