• Melt 4 tablespoons unsalted butter in a large heavy-bottomed pot over medium heat.
• Sauté 1 chopped onion, 2 chopped carrots, and 4 smashed garlic cloves for 5 minutes.
• Stir in 2 (28-ounce) cans of whole, peeled tomatoes, 2 cups vegetable stock, 1 chopped sweet potato, 1/2 cup cashews, 2 teaspoons salt, and 1/4 teaspoon black pepper. Bring to a boil over high heat. Reduce to a simmer over medium-low, cover the pot, and cook for 45 minutes.
• Stir in 2 tablespoons of honey and let the soup cool for a few minutes. Ladle the soup into a high-powered blender in batches (you don’t want to fill the blender more than 3/4 of the way full) and blend for 1 minute, until totally smooth.
• Transfer the blended soup to a large bowl. If it’s too thick, simply blend in more vegetable stock until you have a nice tomato bisque-ish consistency. You might end up needing to blend in up to 2 cups more vegetable stock to achieve this consistency.
• You can use an immersion blender here — but it is impossible to get the creamy, smooth consistency we’re going for with an immersion blender, so I don’t recommend it. The large blender works best. Taste and add salt, pepper, and honey (if tastes too acidic, add more honey) as needed.
• Ladle the soup into bowls and if you’re feeling fancy, drizzle some extra-virgin olive oil and grind fresh pepper on top.

SERVING SUGGESTION

• Enjoy this soup with the Apple Bacon Cheddar Grilled Cheese Sandwiches in Recipe Club.