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| Servings |
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Ingredients
- 1 shallot -- sliced
- 2 tablespoons butter
- 4 sprigs fresh thyme
- 28 ounces crushed tomatoes
- 1 cup water
- 1 teaspoon chicken bouillon
- 1 teaspoon Veggie Blend Seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 2 tablespoons fresh parsley -- chopped fine
- 3/4 cup heavy cream
- 1/4 cup Asiago Cheese -- finely grated
Ingredients
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Instructions
- Melt butter in a 2qt saucepan. Add sliced shallot and thyme sprigs; saute until shallot is soft. Add remaining ingredients, except for the last three, and simmer for 15-20 minutes. Remove from heat and add remaining three ingredients. Stir and keep warm before serving but do not boil. Top each bowl with a parmesan crisp.
Recipe Notes
Per Serving (one cup): 198 Calories; 17g Fat (71.0% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 446mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Non-Fat Milk; 3 Fat.
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