Directions
- 1Preheat oven to 400F.
- 2Add 4.5 pints cherry tomatoes (or favorite tomato) to a sheet pan.
- 3Cut 1 large yellow onion and 1 large bell pepper into eighths, and add to the tray.
- 4Toss 6 or so garlic cloves in with the rest of the veggies.
- 5Drizzle everything with 2 tbsp olive oil and add 1 tsp sweet paprika, 1 tsp onion powder, 1 tsp chili flakes, salt & pepper. Toss and coat everything evenly.
- 6Place this into the oven at 400F for 60-70 mins until roasted well.
- 7Transfer the roasted veggies to a blender, add about 20oz of bone broth, 3/4 cup (3 servings) of cottage cheese, and a large handful of fresh basil.
- 8Blend until smooth. Then taste and adjust however way you wish with more salt, pepper, fresh basil, or chili flakes.
Ingredients
- 4.5 pints cherry tomatoes
- 1 large yellow onion
- 1 large bell pepper
- 6 garlic cloves
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp chili flakes
- salt
- pepper
- 20 oz bone broth
- 0.75 cup cottage cheese
- 1 large handful fresh basil
Equipment
panovenblendersheet pan
Tips
- This soup is great for meal prep and freezes well.
- Salt is key to bringing out the flavor, so make sure it's salted.
- For toppings, you can drizzle hot sauce, cream, olive oil, extra chili flakes, or fresh basil.
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