Directions
- 1Place a bunch of tomatoes in an oven-safe pan.
- 2Roughly chop a large yellow onion.
- 3Add the chopped onion to the pan with tomatoes.
- 4Roughly chop a large yellow bell pepper.
- 5Add the chopped bell pepper to the pan with tomatoes and onion.
- 6Smash and peel garlic cloves and add them to the pan.
- 7Drizzle the ingredients with olive oil.
- 8Season with salt, pepper, onion powder, chili flakes, and sweet paprika.
- 9Toss everything to coat.
- 10Place the pan into the oven.
- 11Roast at 400F for 60-70 minutes until tomatoes are blistered and caramelized.
- 12Transfer the roasted vegetables into a blender.
- 13Pour in bone broth.
- 14Add cottage cheese.
- 15Add fresh basil.
- 16Blend until silky smooth.
- 17Pour the high-protein creamy tomato basil soup into bowls and enjoy.
Ingredients
- 4.5 pints cherry tomatoes
- 1 large yellow onion
- 1 large bell pepper
- 6 garlic cloves
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp chili flakes
- 1 tsp sweet paprika
- salt
- pepper
- 17 oz chicken bone broth
- 3 servings 2% good culture cottage cheese
- 1 large handful fresh basil
Equipment
ovenoven safe panblenderknifecutting board
Tips
- Salt is key to bringing out the flavor, so don’t forget it!
- For toppings, I like a drizzle of hot sauce, cream, olive oil, extra chili flakes, or fresh basil.
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