High Protein Creamy Tomato Soup

• portions: 3 servings
• temps actif: 5 minutes
• temps total: 45 minutes

Ingrédients

1 tbsp olive oil

8 -9 medium sized vine ripe tomatoes, quartered

1 large or 2 small shallots, peeled and quartered

6 garlic cloves, peeled

1 + 1/2 tsp salt + additional to taste

1/2 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes

1 tbsp balsamic vinegar

1 + 1/2 cup cottage cheese

1/2 cup chicken bone broth

fresh chopped basil leaves, for garnish

Instructions

Preheat oven to 400°F and grease or line a large sheet pan with parchment paper.

Add the olive oil, tomatoes, shallots, and garlic to the pan and sprinkle with the salt, black pepper, oregano, basil, and red pepper flakes. Use clean hands to evenly distribute the oil and spices.

Bake for 30-45 minutes, until the tomatoes are very soft. Let cool, then transfer everything from the sheet pan to a blender (if your blender is not big enough, you may need to do two batches).

Add the balsamic vinegar, cottage cheese, and bone broth on top and blend on high speed until completely smooth. Salt to taste.

Pour the soup into bowls and top with fresh basil leaves. Store in the refrigerator for up to four days or the freezer for up to a month.