1 quart tomato juice (low or no sodium if store-bought)
8 to 10 Roma tomatoes
2 tablespoons Tomato paste
3/4 cup raw cashew pieces
2 tablespoon Herbes de Provence
1 teaspoon salt (or to taste)
1) Soak cashew pieces in water for at least half an hour and up to two hours. Drain and rinse.
2) Core and seed the fresh tomatoes. Blend them on low speed until they are mostly pureed but still slightly chunky. Add pureed tomatoes to the tomato juice in a large saucepan and put it over medium heat.
3) Blend soaked cashews, tomato paste, and one cup of water on high power until smooth and creamy. Scrape down the sides of the blender to incorporate all ingredients. Add the cashew cream to the saucepan. Add the herbes de provence and stir until everything is well combined. After it reaches a rolling boil, turn down the heat and simmer over low heat for approximately half an hour. Add the salt to taste.
Source of recipe: I wrote this recipe.