Creamy Cottage Cheese Roasted Tomato Soup with Parmesan-Honey Sourdough Croutons
Creamy Cottage Cheese Roasted Tomato Soup with Parmesan-Honey Sourdough Croutons
42m
Serves 2
Directions
- 1Preheat the oven to 200°C (fan).
- 2Place halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
- 3Drizzle with olive oil, balsamic vinegar, sprinkle with rosemary, and season with salt and pepper.
- 4Roast for 25-35 minutes until soft and caramelized.
- 5Make sourdough croutons by tossing sourdough cubes with olive oil and parmesan.
- 6Spread on a baking tray and roast at 180°C (fan) for 8-10 minutes until golden and crisp, or in the air fryer.
- 7Before croutons are done, drizzle with honey and finish roasting until golden.
- 8Blend roasted vegetables with chicken stock, 3-4 cloves of roasted garlic, and cottage cheese until smooth.
- 9Adjust consistency with more stock if needed, season to taste, and gently warm the soup before serving.
- 10Serve the soup in bowls topped with croutons and fresh basil.
Ingredients
- 500 g on-the-vine tomatoes
- 1 red pepper
- 1 red onion
- 1 garlic bulb
- 1 tbsp balsamic vinegar
- 0.5 mild red chilli
- 1 pinch dried rosemary
- 400 ml chicken stock
- 80 g cottage cheese
- 0 fresh basil
- 2 slices sourdough bread
- 20 g grated parmesan
- 1 tsp honey
- 1 tsp olive oil
Equipment
ovenroasting traybaking trayblenderair fryer
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