Directions
- 1Preheat your oven to 400F (200°C).
- 2Add 4.5 pints of cherry tomatoes to a large sheet pan.
- 3Roughly chop 1 large yellow onion and 1 large bell pepper and add them to the tray.
- 4Smash and peel 6-10 garlic cloves and scatter them across the tray.
- 5Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp onion powder, 1 tsp chili flakes, 1 tsp sweet paprika, salt, and pepper.
- 6Toss everything to coat.
- 7Roast at 400F for 60-70 minutes until tomatoes are blistered and everything is caramelized.
- 8Transfer the roasted veggies into a blender or large pot.
- 9Add 17-20oz chicken bone broth and 3 servings of 2% Good Culture cottage cheese, along with a large handful of fresh basil.
- 10Blend or use an immersion blender until silky smooth.
- 11Taste and adjust with more salt, pepper, fresh basil, or chili flakes as needed.
- 12Pour into bowls and enjoy hot, or save for meal prep.
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
- handful fresh basil
Equipment
ovenlarge sheet panblenderimmersion blenderbowls
Tips
- Salt is key to bringing out the flavor, so don't forget it!
- For toppings, a drizzle of hot sauce, cream, olive oil, extra chili flakes, or fresh basil is recommended.
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