In a large pot, sauté the onions until they are fragrant and translucent.
Add garlic and sauté for 1 more minute.
Add the cashews, tomatoes, oregano, bay leaf, salt, and pepper. Sauté for 5 more minutes.
Add the broth and bring to a simmer. Let it simmer for 20 minutes.
Remove the bay leaf and taste the soup. Adjust the seasoning if needed.
Use a stick blender to blend the soup in the pot until it’s smooth and creamy. If you don’t have a stick blender, transfer the soup carefully to a blender and blend on high until smooth and creamy. Then, return the soup to the pot.
Serve the soup hot in bowls and enjoy!
