Recipe Details
Servings: 4
Prep Time: 5 mins
Cook Time: 55 mins
Macros: 271 Cals, 18g Protein, 27g Carbs, 10g Fat
🔪 Helpful Kitchen Tools *These are the ones I use at home
Ingredients
8 Roma tomatoes
1 red bell pepper
1 yellow onion
5 garlic cloves
10 sprigs of thyme
1 tbsp olive oil
4 cups chicken stock
1 cup cottage cheese
½ cup fresh basil
Instructions
1) Roasting The Veggies
Preheat the oven to 400F
Cut the tomatoes, bell pepper and yellow onion in similar size pieces. Peel 5 garlic cloves
Place the veggies on a baking sheet with the fresh thyme, olive oil, salt and pepper. Toss to coat
Roast in the oven for 40-45 minutes
2) Blend Away
In a large pot over medium heat, add the roasted veggies (and the juice), with 4 cups of chicken stock, 1 cup of cottage cheese, and fresh basil. Bring to a simmer
Use a handheld immersion blender to blend the soup (or a regular blender but be very careful with the hot liquid!)
Adjust the seasoning with salt and pepper as needed
TIP: If you have a mesh strainer, you can strain the soup for a smoother finish
3) Ladle & Serve
Ladle the soup into a bowl
Serve with toasted bread, more fresh chopped basil and fresh cracked black pepper
🪓 Cooking Hacks
For deeper flavor, flip your tomatoes cut-side down on the sheet pan so they caramelize instead of steam. Those browned edges are pure umami. If you want even more richness, let the veggies roast until you see dark golden spots before blending.
Add the cottage cheese while the soup is hot (not boiling) and blend thoroughly; the heat helps it emulsify smoothly into the broth for a creamy texture without curdling. An immersion blender works great, but blending in batches in a high-speed blender will give you an ultra-silky finish.
If you want a restaurant-level texture, strain the soup through a fine mesh sieve after blending to remove tomato skins and thyme stems. It’s a small extra step that dramatically upgrades mouthfeel and presentation.
