1. Preheat your oven to 200 degrees Celsius and start soaking your cashews

2. Add the tomatoes, garlic, thyme, italian herbs and sea salt to a baking dish and cover in olive oil

3. Roast for 35 minutes

4. In a cooking pot, sauté the onion until golden. Add in the roasted tomatoes and garlic. Add in the soaked cashews, vegetable broth and basil. Bring to a soft boil and let it simmer for 5 minutes on low heat

5. Add the soup to a high-speed blender and pulse until super smooth

6. Optionally serve with more cashews and basil on top