80 min · 1 serving · @SHREDHAPPENS

Roasted Tomato Basil Soup

Blistered roasted tomatoes, pepper, onion and garlic blended with bone broth, cottage cheese and fresh basil into a silky soup.

Nutrition per serving

• 230 kcal
• 20 g protein
• 22 g carbs
• 7 g fat

Ingredients

• 340 g cherry tomatoes
• ¼ large yellow onion, roughly chopped
• ¼ large bell pepper, roughly chopped
• 2 cloves garlic, smashed
• 1 ½ tsp olive oil
• ¼ tsp onion powder
• ¼ tsp chili flakes
• ¼ tsp sweet paprika
• 1 pinch salt
• 1 pinch black pepper
• 125 ml chicken bone broth
• 85 g 2% cottage cheese
• 1 small handful fresh basil

Steps

1. Heat the oven to 200°C (400°F).
2. Spread the tomatoes, onion, pepper and garlic on a sheet pan, drizzle with olive oil, sprinkle with the spices, salt and pepper and toss.
3. Roast 60–70 minutes until the tomatoes are blistered and caramelized.
4. Blend the roasted vegetables with the broth, cottage cheese and basil until silky smooth.
5. Season to taste and serve hot, with extra basil or chili flakes if you like.

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