Soak the cashews in 1/2 cup of water while preparing the soup.
Heat a large pot over medium heat. Sauté the minced garlic with 1 Tbsp of water for 30 seconds or until fragrant.
Add crushed tomatoes, diced tomatoes, vegetable broth, balsamic vinegar, and basil. Simmer for 10 minutes.
Transfer cashews with water to blender and blend until smooth. Add in part of the soup to blend.
Continue adding in soup until all contends are smooth.
Serve hot and enjoy!