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.

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