Creamy High Protein Roasted Tomato Basil Soup

When fall hits, I’ll be honest, I crave cozy food but don’t always want the heaviness that comes with it. That’s where this soup comes in. Roasted tomatoes, fresh basil, and cottage cheese (done right!) make it creamy, satisfying, and secretly high in protein. It’s the kind of dish that feels indulgent but leaves you light, nourished, and warm.

Pair it with a crusty piece of sourdough, a grilled cheese, or just a big spoon and an episode of your fave show!

Currently I’m loving Hunting Wives + Project Runway!

Growing up, nothing hit the spot quite like Campbell’s tomato soup and a grilled cheese - I loved it. Making this for my boys the other night felt like the most wholesome, homemade upgrade to a classic comfort I’ve always cherished

INGREDIENTS

• 4 pints of cherry tomatoes
• 1 yellow onion, roughly chopped
• 1 yellow or orange pepper, quartered
• 10 garlic cloves, peeled
• Olive oil
• 1.5 tsp onion powder
• 1.5 tsp paprika
• 1 tsp chili flakes
• 2.5 cups of veggie stock (or sub bone broth for extra protein!)
• 2 cups of 2% cottage cheese (or substitute one block silken tofu to keep it vegan, or use Greek yogurt)
• Handful of fresh basil
• Salt and pepper to taste

DIRECTIONS

• Add the tomatoes, onion, pepper and garlic to a sheet pan. Drizzle with 1–2 tbsp of olive oil then toss to coat.
• Sprinkle on your seasonings and toss again to evenly coat.
• Roast in the oven at 400 °F (200 °C) for about an hour.
• Carefully transfer to a blender (or a bowl if using an immersion blender). Add the veggie stock, cottage cheese, and basil; blend until smooth. Taste and adjust salt and pepper as needed—add more chili flakes if you like a little kick.
• Serve with crusty sourdough or a classic grilled cheese and enjoy!

Enjoy!

XO, Andrea