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HIGH-PROTEIN HIGH-FIBER ROASTED TOMATO SOUP
35m
Serves 4
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HIGH-PROTEIN HIGH-FIBER ROASTED TOMATO SOUP
instagram.com
35m
Serves 4
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Directions
1
Preheat oven to 400 °F (200 °C).
2
Chop tomatoes, red bell pepper, yellow onion, and carrots.
3
Arrange chopped tomatoes, onion, garlic, carrots, and bell pepper on a parchment-lined sheet pan.
4
Drizzle olive oil over the vegetables.
5
Season with sea salt and black pepper.
6
Roast for 35-40 minutes.
7
Once roasted, pull out the garlic heads and transfer the roasted vegetables to a pot.
8
Once the garlic has cooled slightly, squeeze the roasted cloves out of their skins and add them to the pot.
9
Add cannellini beans, low-sodium vegetable or chicken broth, low-fat cottage cheese, tomato paste, and dried Italian seasoning to the pot.
10
Blend until completely smooth and creamy using an immersion blender.
11
Taste and adjust seasoning with more salt, pepper, or herbs as needed.
12
Prepare grilled cheese by grating sharp cheddar cheese onto sourdough bread and toasting on a griddle.
13
Serve the soup in bowls, topping with cream, a drizzle of olive oil, sea salt, and fresh basil.
14
Serve the soup with warm grilled cheese.
Ingredients
6 medium tomatoes
1 large chop red bell pepper
1 medium yellow onion
2 full bulbs garlic
2 medium carrots
2 tbsp olive oil or avocado oil
1 tsp sea salt
0.5 tsp black pepper
1 can (15-oz) cannellini beans, drained and rinsed
1 cup low-sodium vegetable or chicken broth
0.5 cup low-fat cottage cheese
1.5 tbsp tomato paste
Dried Italian seasoning (basil, oregano, thyme, parsley)
Fresh basil or parsley
cream
sourdough
raw sharp cheddar
Equipment
knife
cutting board
sheet pan
parchment paper
oven
pot
immersion blender
grater
griddle
Tips
Grilled cheese can also be incredibly nourishing when you make it with quality ingredients — I like local sourdough & raw sharp cheddar the best!!
You can substitute 2 pints of cherry tomatoes for the 6 medium tomatoes.
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