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PdfCreamy Vegetable Soup
Cut cream cheese into cubes and set aside to soften
In soup pot sauté celery, onion and carrots in olive oil
Stir in tomato paste and garlic, cooking for a minute
Whisk in broth, releasing browned bits from pot
Simmer until vegetables are tender
Use an immersion blender to purée soup
Gently whisk in cream cheese until all melted and incorporated
Stir in Parmesan cheese to taste, season with salt and pepper.
Serve sprinkled with more Parmesan and finely diced green pepper