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. 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. 2 Roast in the preheated oven until soft, 20 to 30 minutes.
3. 3 Meanwhile add cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning into the jar of a blender. Blend until smooth.
4. 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.
5. 5 Pour soup into bowls; serve immediately.

Nutrition per serving