Place the garlic and oil in a large pot and heat over medium. Stir the garlic until it starts to turn a light blonde.
Add the onions and some salt and ground black pepper. Saute, stirring frequently, until the onions soften but do not brown, about 3-5 minutes.
Stir in the red pepper flakes all purpose flour and saute until it starts to change color and smells fragrant. Now add in the tomatoes along with two cups of water, the thyme and basil. Stir well, then bring to a boil, cover, lower heat to a point where it just simmers, and cook for 30-40 minutes.
After the soup is cooked, you can eat as is, but I really like a smooth texture, so I puree it further in a blender or with a hand blender. Be very careful when working with hot liquids, following blender manufacturer instructions, and cool the soup first if necessary.
Place the blended soup back in the pot, add water if it's too thick, and bring to a boil. Add salt and pepper as needed, then stir in the cashew cream.
Serve hot with crusty bread or croutons.