Ingredients:

1 small to medium yellow onion, diced

2 large cloves garlic, minced
½ C raw cashews, soaked
2 C + splash vegetable broth
1  28-ounce can whole peeled tomatoes, with their juices
¼ C sun-dried tomatoes
3 T tomato paste
1 t dried oregano
1 t fine-grain sea salt
½ t freshly ground black pepper
¼ to ½ t dried thyme (if desired)

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Directions:

In a large saucepan, heat the vegetable broth over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, or until the onion is translucent.

 

In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices, sun-dried tomatoes, and tomato paste and blend on high until smooth.

 

Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste.

 

Gently simmer over medium heat, uncovered, for 20 to 30 minutes, until the flavors have developed.

 

Ladle the soup into bowls.

 

Delicious with grilled cheese sandwiches!