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Categories:
butter onion stalks celery carrot russet potato Almond Breeze chicken broth tomatoes garlic salt freshly ground pepper Parmesan cheese
Viewed: 80 - Published at: 5 years agoIngredients
- 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)
Method
- 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.
