Easy Creamy Vegan Tomato Soup by Chef Stacey Dougan

Instructions

1. Spray bottom of medium pot with Macadamia Oil Spray.
2. Add onion, garlic, bell pepper and bay leaves. 
3. Sautee on medium heat for 3 minutes. 
4. Add fire roasted tomatoes and simmer on low heat for approx 12 minutes or until the vegetables are slightly soft. 
5. Remove the bay leaves and transfer the remaining ingredients into a blender.
6. Add vegetable broth.  
7. Blend soup until smooth.
8. Transfer soup back to the pot and heat on low. 
9. Add coconut milk, lemon juice, agave and cayenne pepper. 
10. Cover with lid and heat on low for 5 minutes. 
11. For a thinner style soup add more vegetable broth or coconut milk.

Serve with a drizzle of Milkadamia Oil and fresh basil or dill.