High Protein Tomato Soup
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400g tomatoes, quartered
- 1 pepper (any colour) cut into large chunks
- 2 garlic cloves
- 1 tsp olive oil
- 150g 0% fat cottage cheese
- 1 tsp mixed herbs
- ยฝ chicken stock cube mixed with 100 ml water
- 1 tbsp reduced fat red pesto
- ยฝ tsp sugar
- 1/3 tsp salt
- Handful of fresh basil leaves
Method
- Preheat your oven to 200 ยฐC.
- Add the tomatoes, pepper and garlic to a baking tray. Drizzle over the oil and mix through. Place into the oven for around 30 minutes.
- Remove from the oven and add to a blender along with all of the other ingredients. Blitz until smooth. Pour into a saucepan and warm for a few minutes until piping hot.
- Serve.