INGREDIENTS
3 cans
fire roasted diced tomatoes
2 cups
chicken stock
1
carrot (diced)
1/2
red onion (diced)
1 cup
mushrooms (sliced)
3 cloves
garlic (finely diced)
1/4 tsp
salt
1/4 tsp
pepper
1/2 tsp
crushed red pepper flakes
4 oz
light cream cheese (cubed)
1/2 cup
shredded Parmesan