Add the pepper, onion, and garlic to a large heavy pot over medium heat. Add a bit of water if need to keep the veggies from sticking. Sauté until the onion is translucent, about 7 or 8 minutes.
Add both cans of tomatoes, sugar, vegetable broth, basil, oregano, sea salt and black pepper to taste to the soup and bring to a simmer. Allow to simmer on medium to medium-low for about 10 minutes. Remove the soup from the heat.
Drain the water from the cashews and add them to a high speed blender. Add 1/2 cup of water to the blender, blending the cashews and water until smooth and thick, about 2 minutes. You now have cashew cream!
Add the cashew cream to the pot of soup. Use an immersion blender to purée the soup in the pot. Alternatively, you can blend the soup in your blender by blending half the batch, then the other. Be very careful if using this method as the soup will be VERY HOT. Taste and adjust seasonings before allowing the soup to sit for about 10 minutes before serving, which will help the flavors to blend well. This soup is even better a day or two after making it. Just add a bit of water to reheat and thin out if it’s become too thick in the refrigerator, and adjust the seasonings again if needed.
