Tomato Recipe ☆ Breeze Creamy Tomato Soup

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.

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

Cooking 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.