Roasted Tomato Soup
Roasted tomatoes, caramelized onions, fragrant garlic, and sweet basil come together in a deep, comforting broth. Earthy thyme adds richness, while a swirl of cottage cheese creates silky creaminess and a protein boost. Perfect for a cozy dinner, this soup delivers hearty flavour and nourishment in every spoonful.
Preparation Time: 10 Minutes
Cooking Time: 35-45 Minutes
Serves: 4
Ingredients
5 large on the vine tomatoes
2 tbsp olive oil
1 head of garlic
1 large yellow onion
1 cup chicken stock or bone broth
1 tsp salt
1/2 tsp black pepper
1 tsp thyme
1 large sprig of basil
1/2 cup cottage cheese or heavy cream
Directions
Preheat the Oven
Set the oven to 425 °F (220 °C).
Prepare the Vegetables
Halve the tomatoes.
Roughly chop the onion.
Separate the garlic head into cloves (keep skins on for roasting).
Arrange on a Roasting Tray
Spread the halved tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle generously with olive oil and toss to coat.
Roast the Vegetables
Place the tray in the preheated oven and roast for 35‑45 minutes, or until the tomatoes and onions are deeply caramelized and the garlic is soft.
Transfer to Blender
Move the roasted vegetables to a high‑speed blender.
Add Liquids & Seasonings
Pour in chicken broth, add 4‑5 roasted garlic cloves (peeled), then season with salt, pepper, and thyme.
Incorporate Cottage Cheese (Optional) or Cream
Add the desired amount of cottage cheese or cream for extra creaminess and protein.
Blend Until Smooth
Blend all ingredients on high speed until the soup reaches a velvety, uniform consistency.
Taste and Adjust
Sample the soup and adjust seasoning if needed (more salt, pepper, or herbs).
Serve
Ladle the hot soup into bowls and enjoy as a comforting starter or light main course.