Creamy Cottage Cheese Roasted Tomato Soup with Parmesan-Honey Sourdough Croutons
40m
Serves 2
Directions
- 1Place the halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
- 2Drizzle with olive oil, sprinkle with dried rosemary, and season with salt and pepper.
- 3Roast for 25-35 minutes at 200°C (fan) until soft and caramelized.
- 4For the croutons, cut two slices of sourdough bread into cubes.
- 5Toss the sourdough cubes with olive oil and parmesan.
- 6Spread them on a baking tray and roast at 180°C (fan) for 8-10 minutes until golden and crisp or in the air fryer.
- 7Before the croutons are done, drizzle over a little honey and finish roasting until golden.
- 8Once the vegetables are roasted, and the garlic is soft and oozy, put everything into a blender with chicken stock and cottage cheese.
- 9Blend until smooth.
- 10Serve the soup in bowls topped with croutons and fresh basil.
Ingredients
- 500 g on-the-vine tomatoes
- 1 large red pepper, in chunks and deseeded
- 1 small red onion, peeled and diced
- 1 bulb garlic, halved horizontally
- 0.5 red chilli (deseeded for less spice)
- 1 pinch dried rosemary
- 400 ml chicken stock
- 80 g cottage cheese
- fresh basil
- 2 slices sourdough bread, cubed
- 20 g grated parmesan
- 1 tsp honey
- 1 tsp olive oil
Equipment
air fryerovenroasting trayblenderbaking tray
Tips
- To make this more complete, feel free to add in some shredded chicken or pork.
- Adjust the soup consistency with more stock if needed, and season to taste.
- Warm the soup back up gently before serving.
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