Description
This Cottage Cheese Tomato Soup is a creamy, tangy twist on the classic. Roasted tomatoes and shallots bring smoky flavors, while cottage cheese adds unique creaminess without being too heavy. Perfect for a cozy, nourishing meal!
Ingredients
Scale
- 2 Roma tomatoes, quartered (sweet and tangy)
- 1 shallot, peeled and quartered (adds depth and sweetness)
- 4 cloves garlic, peeled and halved (for a savory kick)
- 2 tsp olive oil, or as needed (for roasting)
- Salt to taste
- 1/2 cup cottage cheese (creamy and protein-packed)
- 8.25 fl oz bone broth (use vegetable broth for a vegetarian option)
- 2 tbsp tomato paste (adds richness and depth)
- 1 tbsp fortified nutritional yeast (for a cheesy, umami flavor)
- 1/2 tsp Italian seasoning (herbs for extra flavor)
Instructions
- Roast the Veggies:
- Preheat the oven to 425°F (220°C).
- Place the quartered tomatoes, shallot, and garlic on a baking tray.
- Spritz with olive oil and sprinkle with salt.
- Roast in the preheated oven for 20-30 minutes, or until the vegetables are soft and slightly caramelized.
- Prepare the Soup Base:
- While the veggies are roasting, add the cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning to a blender.
- Blend until smooth and creamy.
- Blend the Soup:
- Once the roasted veggies are done, carefully add them to the blender.
- To blend hot soup, cover the blender with the lid, holding it down tightly with a kitchen towel. Blend until smooth. (Be cautious as the contents will be hot!)
- Season and Serve:
- Taste the soup and add salt if needed.
- Pour the soup into bowls and serve immediately.
Notes
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- Toasting the bread for serving adds a delightful crunch and complements the creamy soup
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Category: Soup
- Method: Oven & Blender
- Cuisine: Fusion