Tomato Basil Cream Soup
- 1 tbsp olive oil
- 8-9 medium sized vine ripe tomatoes
- 1. large or 2 small shallots, peeled and quartered
- 6 garlic cloves, peeled
- 1 + 1/2 tsp salt + additional to taste
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1 tbsp balsamic vinegar
- 1 + 1/2 cups cottage cheese
- 1/2 cup chicken bone broth
- fresh chopped basil leaves, for garnish
- Preheat oven to 400 degrees and grease or line a large sheet pan with parchment paper.
- Add the olive oil, tomatoes, shallots, and garlic to the pan and sprinkle with the salt, black
- pepper, oregano, basil, and red pepper flakes. Use clean hands to evenly distribute the oil and
- spices.
- Bake for 30-45 minutes, until the tomatoes are very soft. Let cool, then transfer everything from
- the sheet pan to a blender (if your blender is not big enough, you may need to do two batches).
- Add the balsamic vinegar, cottage cheese, and bone broth on top and blend on high speed until
- completely smooth. Salt to taste.
- Pour the soup into bowls and top with fresh basil leaves. Store in the refrigerator for up to four
- days or the freezer for up to a month.
Get Recipe Ingredients 