Go Back
Cottage Cheese Tomato Soup

Cottage Cheese Tomato Soup

Emmy
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 2
Calories 193 kcal

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.