Let the soup cool off for 5 minutes before transferring to a blender to blend. Stir in tomatoes and pureed cashews. Raise the heat to medium and bring everything to boil then reduce to simmer. Puree using an immersion blender or working in small batches in a blender with the open vent covered loosely by a clean kitchen towel. This tomato cashew soup can be kept raw vegan if you prefer, just reduce the amount of onion or add a red onion as they’re milder. Using the back of a wooden spoon, gently smash the tomatoes. Soup is essential on a cold winter day and this vegan tomato soup recipe is the perfect soup to warm you up. Add dried oregano, dried basil, paprika, and a pinch of kosher salt. Fresh tomatoes are used as I’m concerned about the plastic lining of tins leaching into the food with acidic tomatoes. Stir in the lemon juice to serve. Let soup simmer for 8 to 10 minutes. You can use tinned tomatoes if you prefer or passata. It’s ready in under 30 minutes, so creamy without any dairy, and high in protein thanks to a (not so) secret ingredient! Bring to a simmer and cook until soup begins to thicken slightly (15-20 minutes). Turn off heat.