Time: 1 Hour | Serves: 4
Creamy. Cozy. High protein. Roasted tomato soup made with cottage cheese, bone broth, and Alexandre heavy cream for a protein packed and nutrient dense soup! This is fantastic for rainy weekend days, cold nights, and pairs wonderfully with a cheesy sourdough grilled cheese!
Ingredients:
2 pounds ripe cherry tomatoes, halved (you can also use a mix of ripe Romas, cherry, and grape)
1 large onion, quartered
4 cloves garlic, peeled
3 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon sea salt
Freshly ground pepper, to taste
1 cup cottage cheese
1 cup chicken bone broth
1/2 cup Alexandre heavy cream
Sourdough grilled cheese, for serving
Method:
1. Preheat oven to 400°F. Halve tomatoes and place in a roasting pan with onion quarters and garlic cloves. Drizzle generously with olive oil, sprinkle with thyme, oregano, basil, 1 teaspoon salt, and several cracks of black pepper.
2. Roast for about 40 minutes, or until the tomatoes are blistered, soft, and releasing their juices and the onions are lightly caramelized. Let cool slightly.
3. Carefully transfer the roasted vegetables and all their juices to a blender. Add cottage cheese, bone broth, and Alexandre heavy cream. Blend on low, gradually increasing speed until very smooth. Taste and add more salt and pepper, if desired.
4. Warm gently if needed and serve topped with fresh basil, a drizzle of heavy cream, and alongside a sourdough grilled cheese. Enjoy!
Note: Because of the high protein content, this is an excellent recipe to meal prep before postpartum!