INGREDIENTS
2 tsp
olive oil
4
stalks celery, diced
2
carrots, diced
1
onion, diced
2 cloves
garlic, minced
4 tbsp
chipotle peppers
28 oz
can whole tomatoes, with juice
4 cups
vegetable broth
1
bay leaf
1 tsp
oregano
1/2 tsp
coriander
1/4 tsp
cumin
8 tbsp
reduced fat cream cheese
1 1/2 cups
nonfat milk
Salt and pepper