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–+ servings

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
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Entree, Lunch, Soup
Cuisine: American
Calories: 193
Ingredients Method Nutrition

Ingredients
  

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 oz bone broth
  • 2 tablespoon tomato paste
  • 1 tablespoon fortified nutritional yeast
  • 1/2 teaspoon Italian seasoning

Method
 

  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.

Nutrition

Calories: 193kcalCarbohydrates: 18gProtein: 16gFat: 8gSaturated Fat: 2gCholesterol: 11mgSodium: 761mgFiber: 4gSugar: 9g

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