Add the remaining ingredients, cover and bring to a boil.
Reduce to simmer and cook for 20 minutes.
Stir until you find the bay leaf and remove it.
Stir in cashew milk.
Using an immersion blender puree the soup until smooth. If using a blender allow the soup to cool, to prevent accidental body burning. (unless you are so careful you'd never make that mistake)
Recipe by phoebe's pure food at https://www.phoebespurefood.com/vegan-tomato-bisque/