Breeze Creamy Tomato Soup - cooking 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
1/2 cup grated Parmesan cheese (optional)

Preparation

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.