Soak the cashews. Cover the cashews with hot water and set aside for 20–30 minutes while you prep the soup. Drain before blending.

Roast or prep the tomatoes. If using fresh tomatoes, halve them, toss with a little olive oil, salt, and pepper, and roast at 425°F (220°C) for 20–25 minutes until soft and slightly caramelized. If using canned, simply open and set aside.

Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until translucent and lightly golden. Add the garlic and cook 30–60 seconds until fragrant.

Build the base. Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly. This step deepens flavor and tames acidity.

Add tomatoes and broth. Add the roasted or canned tomatoes with their juices, 3 cups broth, smoked paprika, and a pinch of red pepper flakes if using. Bring to a gentle simmer and cook 10–12 minutes to let flavors meld.

Blend with cashews. Carefully transfer the soup to a blender along with the drained cashews. Blend until completely smooth and creamy, 45–60 seconds in a high-speed blender. Work in batches if needed, or use an immersion blender and then finish a portion in a traditional blender for extra silkiness.

Adjust consistency. Return the soup to the pot. If it’s too thick, stir in more broth until it’s just how you like it. Simmer 2–3 minutes.

Balance and season. Stir in 1 teaspoon vinegar and taste. Add more vinegar if needed. If the tomatoes are very tangy, add 1/2–1 teaspoon sugar or maple syrup. Season with salt and pepper to taste.

Finish and serve. Ladle into bowls and top with chopped basil or parsley, a drizzle of olive oil, and cracked black pepper. Serve with grilled cheese, garlic bread, or a simple salad.