In a large heavy-bottomed saucepan (or Dutch oven) heat olive oil over medium heat and add diced onion. Stir occasionally to even cook.

Once the onion is soft, add salt and minced garlic cloves. Sauté for another 30-60 seconds until garlic is soft, being careful not to burn.

Add crushed tomatoes, cashews and 2-3 cups of broth (just enough to cover everything).

Bring to a simmer and continue simmering for 20 minutes until cashew are soft.

Add basil.

Transfer to a high speed blender and blend until smooth and creamy. Note: Blending anything hot in the blender can cause the blender to "burp" and get hot liquid all over you and your kitchen. To prevent this from happening: (1) Place a towel over the blender. (2) Start your blender on the lowest speed possible.

Transfer back to your pot and add broth if needed to get desired consistently. I used all 4 cups when making this recipe. Taste and add salt, if needed.