This cottage cheese tomato soup is creamy and with a high-protein twist—cottage cheese, bone broth, and nutritional yeast add flavor and nutrients to classic tomato soup
Cottage Cheese Tomato Soup
Ingredients
- 2 Roma tomatoes quartered
- 1 shallot peeled and quartered
- 4 cloves garlic peeled and halved
- 2 teaspoons olive oil or as needed
- salt to taste
- 1/2 cup cottage cheese
- 8.25 fluid ounces bone broth
- 2 tablespoons tomato paste
- 1 tablespoon fortified nutritional yeast
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place tomatoes, shallot, and garlic on a baking tray. Spritz with olive oil and sprinkle with salt.
- Roast in the preheated oven until soft, 20 to 30 minutes.
- Meanwhile add cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning into the jar of a blender. Blend until smooth.
- Remove roasted tomatoes from oven and add to blender. To blend hot soup, cover blender with the lid, and hold lid down tightly with a kitchen towel; blend until smooth. Contents will be hot! Taste and add salt if needed.
- Pour soup into bowls; serve immediately.
