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cottage cheese tomato soup

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Cottage Cheese Tomato Soup

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 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

Direction

  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.
  5. Pour soup into bowls; serve immediately.

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