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High Protein Roasted Tomato Soup

A rich and creamy roasted tomato soup with cottage cheese and chicken, perfect for cozy evenings and loaded with protein.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Healthy, Soup
Cuisine: American, Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables and Seasonings
  • 6 pieces ripe plum or Roma tomatoes Fresh, sweet tomatoes that form the base of the soup.
  • 2 medium yellow onions Adds depth of flavor with a subtle sweetness when roasted.
  • 1 head garlic Roasted for a caramelized, rich flavor.
  • 2 teaspoons Italian seasoning A blend of herbs that enhances the soup’s aromatic profile.
  • 1 teaspoon sea salt Essential seasoning to boost flavor.
  • 1 teaspoon ground pepper Essential seasoning to boost flavor.
  • 2 tablespoons high-quality olive oil or unrefined avocado oil For roasting and adding richness.
  • 1 teaspoon sweet paprika Adds a mild warmth and color to the dish.
Protein and Broth
  • 2 cups chicken breast Lean protein source that complements the soup.
  • 4 cups chicken bone broth Provides a savory foundation and depth.
  • 1 cup cottage cheese Rich in protein; adds creamy texture.
Finishing Touches
  • 1 cup fresh basil leaves Adds bright, aromatic notes for freshness.
  • 2 tablespoons extra virgin olive oil For drizzling before serving, adds a finishing touch.
  • 1/4 cup grated parmesan For garnishing, adds a savory finish.
  • 1/4 teaspoon red pepper flakes Optional for a spicy kick.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to prepare for roasting.
  2. Set cottage cheese out on the counter to bring to room temperature.
  3. In a large baking dish, add halved tomatoes, onions, and the garlic head. Season with Italian seasoning, sea salt, and pepper, and drizzle with two tablespoons of oil. Toss to combine.
  4. Rub the chicken breasts with sweet paprika, sea salt, pepper, and the remaining oil.
  5. Place the seasoned chicken in the baking dish with the tomatoes, onion, and garlic.
Cooking
  1. Roast everything in the preheated oven for about 35 minutes, or until the chicken is fully cooked through.
  2. Once finished, carefully move everything from the baking dish to a blender, including all the juices.
  3. Squeeze the roasted garlic cloves from their skins into the blender, discarding the skins.
  4. Pour in hot bone broth, room-temperature cottage cheese, and fresh basil leaves.
  5. Blend the mixture until it reaches a completely smooth consistency, adjusting with more broth or cottage cheese for desired thickness.

Notes

This soup can be served hot or chilled. It’s perfect for meal prep and storing leftovers to enjoy throughout the week. Can freeze for up to 3 months, and reheat by adding a splash of broth if it thickens too much.