Dive into this ridiculously good, creamy tomato basil soup, packed with 79g of protein to keep you fuelled! Bursting with the goodness of fresh tomatoes, garlic, and basil, this low-carb delight is not only incredibly delicious but also a fantastic source of vitamins and antioxidants. Get ready for a healthy, flavourful hug in a bowl!
or about 1.3kg of any good tomato
roughly chopped
roughly chopped
smashed and peeled
2% fat
Preheat your oven to 200°C (400°F). Roughly chop the yellow onion and bell pepper. Smash and peel the garlic cloves.
Add the cherry tomatoes, chopped onion, chopped bell pepper, and garlic cloves to a large oven-safe sheet pan. Drizzle with extra virgin olive oil and sprinkle with onion powder, chilli flakes, sweet paprika, salt, and black pepper. Toss everything to coat evenly. Roast in the preheated oven for 60-70 minutes, or until the tomatoes are blistered and all the vegetables are nicely caramelised.
Carefully transfer the roasted vegetables into a blender or a large pot if using an immersion blender. Add the chicken bone broth, cottage cheese, and a large handful of fresh basil.
Blend until the soup is silky smooth. If using an immersion blender, blend directly in the pot until smooth.
Taste the soup and adjust seasoning with more salt, black pepper, fresh basil, or chilli flakes as needed. Salt is crucial for enhancing the flavours. Pour the hot soup into bowls and enjoy immediately.
For extra flavour, drizzle with hot sauce, a swirl of cream, a touch of olive oil, extra chilli flakes, or a few fresh basil leaves.
For an even richer flavour, you can add a splash of balsamic vinegar to the vegetables before roasting.
If you prefer a thinner soup, add a little more bone broth until you reach your desired consistency.
This soup can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days, making it perfect for meal prep.