Name: Breeze Creamy Tomato Soup recipe
Ingredients: 2 tablespoons butter;1 large onion, chopped;2 large stalks celery, sliced;1 large carrot, peeled and cubed;1 large russet potato, peeled and cubed;2 cups Almond Breeze Unsweetened Original almondmilk;2 cups reduced-sodium chicken broth;2 (14.5 ounce) cans fire-roasted diced tomatoes;1 tablespoon dried Italian herb seasoning;1 teaspoon garlic salt;Freshly ground pepper to taste;½ cup grated Parmesan cheese

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Ingredients

2 tablespoons butter 1 large onion, chopped 2 large stalks celery, sliced 1 large carrot, peeled and cubed 1 large russet potato, peeled and cubed 2 cups Almond Breeze Unsweetened Original almondmilk 2 cups reduced-sodium chicken broth 2 (14.5 ounce) cans fire-roasted diced tomatoes 1 tablespoon dried Italian herb seasoning 1 teaspoon garlic salt Freshly ground pepper to taste ½ cup grated Parmesan cheese

Nutrition Info

Directions

Melt butter in a large stockpot. Add onion and saute over medium heat for 10 minutes. Add celery, carrot, and potato and cook for 5 minutes more.
Stir in Almond Breeze almondmilk, broth, and tomatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let mixture cool slightly, then carefully transfer to a blender and puree until smooth.
Return to pot and add Italian seasoning, salt, and pepper, simmer for 10 minutes more. Slowly stir in cheese and cook until melted.

Recipe Yield

6 servings

Recipe Note

A creamy tomato soup loaded with vegetables. Browning the vegetables first adds extra flavor but you can skip this step if you're in a hurry. Soup may be stored frozen. To thaw, leave container in the refrigerator overnight before reheating.

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