Creamy Cottage Cheese Roasted Tomato Soup with Parmesan-hone

• portioner: Serves 2, 400kcal & 20g
• total tid: 39 minutes

Ingredienser

I am always sceptical of these healthy recipes that are a take on a classic, and for me, a creamy tomato soup is something that shouldn’t be messed with but I was so surprised at how delicious this turned out.

500g on-the-vine tomatoes

1 large red pepper, in chunks and deseeded

1 small red onion, peeled and diced

1 small bulb garlic, halved horizontally

1 tbsp balsamic vinegar

optional: 1/2 mild red chilli (deseeded)

A pinch of dried rosemary

400ml chicken stock (I used 1 stock cube and water)

80g cottage cheese

Fresh basil

For the sourdough croutons

2 slices sourdough bread, cubed

20g grated parmesan

1 tsp honey

1 tsp olive oil

Vejledning

Preheat the oven to 200°C (fan). Place the halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray. Drizzle with olive oil, balsamic, sprinkle with dried rosemary, and season with salt and pepper. Roast for 25-35 minutes until soft and caramelized. Blend the roasted vegetables with chicken stock, 3-4 cloves roasted garlic, the cottage cheese until smooth. Adjust the consistency with more stock if needed, season to taste, then warm the soup back up gently before serving.

For the croutons, toss the sourdough cubes with olive oil and parmesan. Spread them on a baking tray and roast at 180°C (fan) for 8-10 minutes until golden and crisp or in the air fryer. Before they are done drizzle over a little honey and finish roasting until golden.

Serve the soup in bowls topped with croutons and fresh basil.