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Breeze Creamy Tomato Soup

Rated as 4 out of 5 Stars
27k

"A creamy tomato soup loaded with vegetables. Browning the vegetables first adds extra flavor but you can skip this step if you're in a hurry. Soup may be stored frozen. To thaw, leave container in the refrigerator overnight before reheating."
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Ingredients

1 h 15 m servings
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • Feel free to use buttery spread or olive oil in place of the butter and chicken stock instead of broth.
  • You can use a stick blender to puree the soup directly in the pot.
  • Instant Pot® Method: Prepare as directed above reducing Almond Breeze to 1 3/4 cups. Place all ingredients except herbs and cheese in the pot. Lock lid and select Pressure Cook; set to 10 minutes. When cooking is done, let stand for 10 minutes then carefully open vent. Puree as directed above and season with herbs and cheese.
  • Slow Cooker Method: Prepare as directed above, reducing Breeze and broth to 1 3/4 cups each. Place in a large slow cooker and cook on High for 4 hours or on Low for 8 hours.
  • Nutritional analysis per serving: Calories 130 Total Fat 4.5g Cholesterol 10mg Sodium 670mg Potassium 704mg Total Carbohydrate 17g Dietary Fiber 4g Sugars 6g Protein 4g

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Reviews

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I think I'm being unfair giving this soup only four stars. I made a few changes (which I will not mention for fear I will be booted off this site.) Anyway . The soup was tasty but not the mira...