Creamy Cottage Cheese Roasted Tomato Soup by Emthenutritionist

Ingredients

• 500 on-the-vine tomatoes
• 1 large red pepper, in chunks and deseeded
• 1 small red onion, peeled and diced
• 1 bulb garlic, halved horizontally
• 0.5 red chili, deseeded (optional)
• 1 tsp dried rosemary
• 400 ml chicken stock
• 80 g cottage cheese
• 1 tbsp olive oil (for roasting vegetables)
• 1/2 tsp (adjust to taste) salt and pepper
• 2 slices sourdough bread, cubed
• 20 g grated parmesan
• 1 tsp honey
• 1 tsp olive oil (for croutons)
• 1 handful fresh basil, for garnish

Instructions

1. Preheat oven to 200°C (fan).
2. Place tomatoes, red pepper, red onion, garlic bulb, and chilli (if using) in a roasting tray
3. Drizzle with 1 tbsp olive oil, sprinkle with dried rosemary, salt, and pepper. Roast for 25-35 minutes until vegetables are soft and caramelized.
4. While vegetables roast, toss sourdough cubes with 1 tsp olive oil and grated parmesan. Spread on a separate baking tray.
5. Roast croutons at 180°C (fan) for 8-10 minutes until golden and crisp, or use the air fryer.
6. Drizzle honey over croutons in the last few minutes of roasting until golden.
7. Once vegetables are roasted, add them to a blender with chicken stock, the roasted garlic cloves (from the halved bulb), and cottage cheese
8. Blend until smooth, adding more chicken stock if a thinner consistency is desired. Season to taste.
9. Cook gently warm the soup back up over medium heat.
10. Serve the soup in bowls topped with the croutons and fresh basil