Breeze Creamy Tomato Soup recipe

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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

  1. 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.

  2. 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.

  3. 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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