Place the tomatoes in a large bowl and break them into small chunks by hand, preserving all the juices.

Coarsely grind the coriander, cumin, peppercorns, and fennel seeds using a mortar and pestle or spice grinder, then stir in the garam masala, red chili, and turmeric.

Blend the drained cashews with the water and mint leaves until the mixture is completely smooth and creamy.

Heat the oil in a large saucepan over medium-high heat and add the garlic and ginger, stirring frequently until they sizzle and start to brown, about 3 to 5 minutes.

Reduce the heat to low and add the ground spice mixture, stirring for just a few seconds to toast, then add the tomatoes and simmer for 10 minutes until they have softened.

Pour in the vegetable broth and nutritional yeast and simmer for 15 minutes until the liquid has reduced slightly, then stir in most of the cashew cream, reserving a small amount for garnish.

Blend the soup with an immersion blender for a smooth consistency, then adjust the salt and chili levels to your taste.

Ladle the soup into bowls and finish with a swirl of the reserved cashew cream, fresh mint, and cracked black pepper. Serve hot with crusty bread.