In a large pot, add the olive oil and saute the onion and garlic on medium heat until the onion is soft (about 5 minutes).

Add the crushed tomatoes, vegetable broth, seasoned salt and basil and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.

In a blender, add in the soup and the cashews and blend until smooth (be careful on touching the blender because the soup is hot!).

Pour the soup back into the pot and serve!