Breeze Creamy Tomato Soup

• 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)

1. 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.
2. 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.
3. Return to pot and add Italian seasoning, salt, and pepper; simmer for 10 minutes more. Slowly stir in cheese and cook until melted.

butter, onion, stalks celery, carrot, russet potato, almond breeze, chicken broth, tomatoes, garlic salt, freshly ground pepper, parmesan cheese

Taken from www.allrecipes.com/recipe/267632/breeze-creamy-tomato-soup/ (may not work)