07 May

    •    2 tbsp olive oil or butter

    •    1/4 cup onion chopped

    •    2 cloves garlic

    •    1/2 tsp salt

    •    1/8 tsp black pepper

    •    1/2 tsp dried oregano

    •    1 tsp dried basil

    •    1 tbsp tomato paste

    •    14.5 ounce peeled tomatoes

    •    3 cups water

    •    1/3 cup heavy cream or almond milk

    •    2/3 cup asiago cheese crumbled


  • Heat olive oil (butter) over medium heat in a large pot (Dutch Oven). Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add tomatoes, salt, pepper, , oregano, basil, tomato paste and water. Bring to a boil, then reduce to a simmer. Add sweetener.
  • Cook on medium heat for 20 minutes, until the tomatoes are tender and cooker. Using an immersion blender, blend until smooth. Add the cream and asiago cheese. Cook for 1 more minute.
  • Add more salt if needed. Serve warm.

Add some more Asiago Cheese and some croutons for a delicious lunch or dinner. 

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