In jar of a blender or bowl of a food processor, combine 2 c. of water and the cashews. Let cashews soak for 10 minutes. Add the garlic, tomatoes, bouillon, marjoram, and dried basil to blender, blending until completely smooth. Depending on the strength of your blender, this may take a few minutes. Add the basil leaves and pulse or lightly blend just until the basil is chopped into small pieces, not pureed. Pour the tomato mixture into a large saucepan.
Heat the soup just until it starts to come to a simmer. Remove from heat. Season with salt and pepper to taste and serve.
Serve soup with a sprinkle of basil slivers, if desired.
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