Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp dried oregano
  • 28 oz (794g) canned crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 15 mins
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil over medium heat in your pot. Add the diced onion and cook for 5 minutes until they look translucent and soft.
  2. Stir in the minced garlic and dried oregano. Cook for 60 seconds until the garlic smells nutty and fragrant.
  3. Pour in the crushed tomatoes and vegetable broth.
  4. Stir in the smoked paprika and maple syrup.
  5. Bring the mix to a gentle simmer, then lower the heat. Cover the pot and let it simmer for 15 minutes until the aroma is deep and savory.
  6. Drain the soaked cashews and stir them directly into the pot.
  7. Use an immersion blender on high until the soup is completely smooth and a uniform mahogany color.
  8. Stir in the torn fresh basil.
  9. Season with sea salt and black pepper.
  10. Taste the soup, adjust the salt if needed, and remove from heat immediately.