Roasted Tomato Basil Soup

Serves 4

4.5 pints cherry tomatoes (or 3lbs of any tomato)

1 large yellow onion

1 large bell pepper

6-10 garlic gloves

2 tbsp olive oil

1 tsp onion powder

1 tsp chili flakes

1 tsp sweet paprika

Salt and pepper

17-20oz chicken bone broth

1 ½ cups 2% cottage cheese

Large handful fresh basil

Preheat your oven to 400F.

Add 4.5 pints cherry tomatoes (or about 3lbs of your

favorite tomato) to a large sheet pan.

Roughly chop 1 large yellow onion and 1 large bell pepper

and add to the tray.

Smash and peel 6-10 garlic cloves and scatter them

across the tray.

Drizzle with olive oil. Add onion powder, red pepper flakes,

sweet paprika, salt, and pepper. Toss to coat.

Roast 60–70 minutes until tomatoes are blistered and

veggies are caramelized.

Transfer roasted veggies to a blender or a large pot if

using an immersion blender. Add bone broth, cottage

cheese, and basil.

Blend until smooth and creamy. Taste and adjust salt,

pepper, basil, and chili flakes.

Pour into bowls and top as you like. Or cool and refrigerate

for up to 4 days.

Freeze for up to 3 months.

Toppings

Hot sauce

Splash of cream

Splash of olive oil

Fresh basil

Extra chili flakes