Description
This Creamy Cottage Cheese Tomato Soup is rich, velvety, and high in protein thanks to the addition of cottage cheese. Roasted tomatoes and garlic deepen the flavor in this easy, nutritious twist on classic tomato soup.
Ingredients
- 2 Roma tomatoes, quartered
- 1 shallot, peeled and quartered
- 4 cloves garlic, peeled and halved
- 2 teaspoons olive oil, or as needed
- Salt to taste
- 1/2 cup cottage cheese
- 8.25 fluid ounces bone broth
- 2 tablespoons tomato paste
- 1 tablespoon fortified nutritional yeast
- 1/2 teaspoon Italian seasoning
Instructions
1. Preheat the oven to 425°F (220°C). Place tomatoes, shallot, and garlic on a baking tray. Spritz with olive oil and sprinkle with salt.
2. Roast in the preheated oven until soft, about 20 to 30 minutes.
3. Meanwhile, add cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning to the jar of a blender. Blend until smooth.
4. Remove roasted vegetables from oven and add to blender.
5. To blend hot soup, cover blender with the lid and hold the lid down tightly with a kitchen towel. Blend until smooth. Be cautious, contents will be hot.
6. Taste and add salt if needed.
7. Pour soup into bowls and serve immediately.
Notes
For a vegetarian version, use vegetable broth instead of bone broth.
Add red pepper flakes before blending for a spicy kick.
This soup pairs beautifully with grilled cheese or crusty bread.