Instructions

1. Soak the cashews:  Add the cashews to a bowl of purified/filtered water and soak for about 15 - 20 minutes, or while you are prepping your veggies.  This will soften them and make them creamier.
2. Prepare the veggies:  Dice the onions and celery.
3. Add the olive oil, garlic, onions, celery, bay leaves and Himalayan pink salt to a medium saucepan and saute' on medium heat for 2 -3 minutes, or until the onions become soft.
4. Add the tomato paste, almond milk, veggie broth and strained tomatoes to the saucepan.  Lightly stir everything together until it is well combined and simmer on low-medium heat for 10-15 minutes.
5. Drain and strain the soaked cashews and add them to a Vitamix, along with the soup mixture from the saucepan and the fresh basil.
6. Blend on high speed until creamy and smooth.
7. Adjust seasonings to your preference.
8. Lightly warm the soup on the stove top or on the "soup" setting of your Vitamix.
9. Optional:  Garnish with diced fresh basil and/or hemp seeds.
10. Enjoy!