Tomato Asiago Soup

Ingredients

• Tomato paste

  Canned, without salt added

  ½ can (6 oz) or 85g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Freshly Shredded Asiago Cheese

  Bel Gioioso

  6 tbsp. or 30g

• Water

  Plain, clean water

  2 tbsp or 30g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Salt

  Table

  ½ dash or 0.2g

• Pepper

  Spices, black

  ½ dash or 0.05g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ medium or 8g

Directions

1. Place the tomato paste and minced garlic into a pot over medium heat.
2. Pour in the heavy cream and whisk the mixture together until smooth.
3. Bring the mixture to a boil, then gradually add the Asiago cheese, stirring until the soup thickens.
4. Add the water and cook for an additional 4-5 minutes, stirring occasionally.
5. Season with salt and pepper to taste. Garnish with sliced scallions and serve hot.