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
Ingredients
- 2 Romas tomatoes
- 1 shallot
- 4 cloves garlic
- 2 teaspoons olive oil
- salt to taste
- 0.5 cups cottage cheese
- 8.25 fluid ounces bone broth
- 2 tablespoons tomato paste
- 1 tablespoon nutritional yeast
- 0.5 teaspoons Italian seasoning
Instructions
-
1
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.
-
2
Roast in the preheated oven until soft, 20 to 30 minutes.
-
3
Meanwhile add cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning into the jar of a blender. Blend until smooth.
-
4
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.
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5
Pour soup into bowls; serve immediately.
Nutrition Facts
Per serving
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