High Protein Tomato Soup with Cottage Cheese
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
- 2 Shallots (chopped)
- 6 Tomatoes (quartered)
- 2 rib Celery (chopped)
- 2 Carrots (diced)
- 1 tbsp Olive oil
- 2 pinch Fine sea salt
- 2 pinch Ground black pepper
- 0.5 tsp Dried thyme
- 500 ml Vegetable stock
- 2 tablespoons Tomato puree
- 75 g Fat free cottage cheese
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Chop 2 Shallots and 2 rib Celery, quarter the 6 Tomatoes and dice 2 Carrots.
- Put the chopped veg onto a baking tray. Drizzle over 1 tbsp Olive oil and add 2 pinch Sea salt, 2 pinch Ground black pepper and 0.5 tsp Dried thyme.
- Mix well to coat all of the veg.
- Put into the oven and roast for 40 minutes. Once cooked allow to cool for 15 minutes.
- Prepare 500 ml Vegetable stock and allow to cool. These cooling steps are very important.
- Put the roasted veg, cooled stock, 2 tbsp Tomato puree and 75 g Fat free cottage cheese into a blender jug.
- Blend until smooth.
- Put into a saucepan and gently heat on low-medium heat for 5 minutes, stirring continuously, until heated through.