Creamy Cottage Cheese Roasted Tomato Soup with Parmesan-Honey Sourdough Croutons

42 mins
Serves 2
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Directions

  1. 1Preheat the oven to 200°C (fan).
  2. 2Preheat the oven to 200°C (fan).
  3. 3Preheat the oven to 200°C (fan).
  4. 4Place halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
  5. 5Place halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
  6. 6Place halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
  7. 7Drizzle with olive oil, balsamic vinegar, sprinkle with rosemary, and season with salt and pepper.
  8. 8Drizzle with olive oil, balsamic vinegar, sprinkle with rosemary, and season with salt and pepper.
  9. 9Drizzle with olive oil, balsamic vinegar, sprinkle with rosemary, and season with salt and pepper.
  10. 10Roast for 25-35 minutes until soft and caramelized.
  11. 11Roast for 25-35 minutes until soft and caramelized.
  12. 12Roast for 25-35 minutes until soft and caramelized.
  13. 13Make sourdough croutons by tossing sourdough cubes with olive oil and parmesan.
  14. 14Make sourdough croutons by tossing sourdough cubes with olive oil and parmesan.
  15. 15Make sourdough croutons by tossing sourdough cubes with olive oil and parmesan.
  16. 16Spread on a baking tray and roast at 180°C (fan) for 8-10 minutes until golden and crisp, or in the air fryer.
  17. 17Spread on a baking tray and roast at 180°C (fan) for 8-10 minutes until golden and crisp, or in the air fryer.
  18. 18Spread on a baking tray and roast at 180°C (fan) for 8-10 minutes until golden and crisp, or in the air fryer.
  19. 19Before croutons are done, drizzle with honey and finish roasting until golden.
  20. 20Before croutons are done, drizzle with honey and finish roasting until golden.
  21. 21Before croutons are done, drizzle with honey and finish roasting until golden.
  22. 22Blend roasted vegetables with chicken stock, 3-4 cloves of roasted garlic, and cottage cheese until smooth.
  23. 23Blend roasted vegetables with chicken stock, 3-4 cloves of roasted garlic, and cottage cheese until smooth.
  24. 24Blend roasted vegetables with chicken stock, 3-4 cloves of roasted garlic, and cottage cheese until smooth.
  25. 25Adjust consistency with more stock if needed, season to taste, and gently warm the soup before serving.
  26. 26Adjust consistency with more stock if needed, season to taste, and gently warm the soup before serving.
  27. 27Adjust consistency with more stock if needed, season to taste, and gently warm the soup before serving.
  28. 28Serve the soup in bowls topped with croutons and fresh basil.
  29. 29Serve the soup in bowls topped with croutons and fresh basil.
  30. 30Serve the soup in bowls topped with croutons and fresh basil.

Ingredients

  • 500 g on-the-vine tomatoes
  • 500 g on-the-vine tomatoes
  • 500 g on-the-vine tomatoes
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 0.5 mild red chilli
  • 0.5 mild red chilli
  • 0.5 mild red chilli
  • 1 pinch dried rosemary
  • 1 pinch dried rosemary
  • 1 pinch dried rosemary
  • 400 ml chicken stock
  • 400 ml chicken stock
  • 400 ml chicken stock
  • 80 g cottage cheese
  • 80 g cottage cheese
  • 80 g cottage cheese
  • 0 fresh basil
  • 0 fresh basil
  • 0 fresh basil
  • 2 slices sourdough bread
  • 2 slices sourdough bread
  • 2 slices sourdough bread
  • 20 g grated parmesan
  • 20 g grated parmesan
  • 20 g grated parmesan
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp honey
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil

Equipment

ovenroasting traybaking trayblenderair fryer