Tomato soup
Ingredients
- 1.5lbs roma tomato
- 1lbs cherry or grape tomato
- 1 carrot
- 4 cloves garlic
- 2tbsp oil
- 3 cups chicken broth (Note 1)
- 1tbsp onion powder
- 1/2 cup basil
- 1/4 cup cream
- 4tbsp blended cottage cheese (Note 2)
Directions
- Preheat oven to 400°F.
- Halve roma tomatoes, peel and cut carrot into 1" slices; peel garlic.
- Arrange tomatoes cut side up in a casserole dish with carrots, garlic, and cherry tomatoes.
- Drizzle with oil, sprinkle with kosher salt, and bake for 25-30 minutes until tomatoes shrivel slightly.
- Transfer to a soup pot over medium heat, add broth, and simmer for 10 minutes until carrots soften.
- Stir in onion powder and salt.
- In a blender, blend partially, then add basil and cream, blending until smooth.
- Pour & serve topped with 1 tbsp blended cottage cheese.
Notes
- You can also use vegetable broth.
- This is optional but adds a nice thickness & creaminess when eating the soup.
-min.jpg)
