Creamy Tomato Soup
2 tablespoons butter or buttery spread or olive oil
1 large onion chopped
2 large ribs celery sliced
1 large carrot peeled and cubed
1 large potato peeled and cubed
2 cups Almond Breeze Unsweetened Original Almond Milk
2 cups chicken stock or reduced-sodium broth
3 cans diced tomatoes
1 teaspoon garlic salt
Freshly ground pepper to taste
1 tablespoon dried Italian herb seasoning
1/2 cup shredded Parmesan cheese (optional)
Melt butter in a large stockpot. Add onion and sauté over medium heat for 10 minutes. Add celery, carrot and potato and cook for 5 minutes more.
Stir in Breeze, 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. (Or use a stick blender to puree directly in pot.)
Return to pot and add Italian seasoning, salt and pepper; simmer for 10 minutes more. Slowly stir in cheese and cook until melted. Soup may be stored frozen. To thaw, leave container in the refrigerator overnight before reheating.