creamy tomato coup
CATEGORIES
INGREDIENTS
  • Cooking Time: 50min
  • Servings: 5-7 people
  • Preparation Time: 15 min
  • 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 russet potato peeled and cubed
  • 2 cups Almond Breeze Unsweetened Original almondmilk
  • 2 cups chicken stock or reduced-sodium broth
  • 3 (14.5-oz.) cans fire-roasted diced tomatoes
  • 1 teaspoon garlic salt
  • Freshly ground pepper to taste
  • 1 tablespoon dried Italian herb seasoning
  • 1/2 cup shredded Parmesan cheese (optional)
DIRECTIONS
  1. 1-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.
  2. 2-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.
  3. 3-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.
RECIPE BACKSTORY
quick and easy