Protein-packed Roasted Tomato Soup

Tomato soup is one of my favorite things on a cold day, but a classic creamy version doesn’t always keep me full for long. This one does, and it’s just as velvety.

The tomatoes, carrot, red onion and garlic roast first, which concentrates their sweetness and adds a little char. Then they’re blended with cottage cheese, a spoonful of miso and bone broth. The cottage cheese makes the soup creamy without any cream, the bone broth adds body, and the miso gives it a savory depth you can’t quite place.

A little grated sharp cheddar on top finishes it beautifully, or some fresh basil if you’d prefer.

Why this roasted tomato soup works

• Roasting the vegetables gives a deeper, sweeter flavor than simmering alone.

• Cottage cheese blends into a creamy texture and adds protein.

• Bone broth gives body and more protein.

• Miso adds savory depth.

Ingredients for roasted tomato soup

• Roma tomatoes: meaty and roast well. Use the ripest you can find.

• Cottage cheese: full-fat or low-fat both work. Once blended, you’ll never know it’s there.

• Miso: white or yellow miso gives the mildest flavor.

Ingredients

• 8 Roma tomatoes, halved

• 1 medium carrot, peeled and cut into chunks

• ½ red onion, thickly sliced

• 4 garlic cloves, peeled

• 2 tablespoons olive oil

• Salt (I use JF Spicy Salt) and black pepper

• 1–2 teaspoons sugar

• ½ cup cottage cheese

• 1 tablespoon miso paste

• 2 cups bone broth

• 1 (15 oz) can tomato sauce

• Grated sharp cheddar or fresh basil, to serve

Method

1. Heat the oven: Heat the oven to 400°F.

2. Roast: Spread the tomatoes, carrot, onion and garlic on a sheet pan. Toss with the olive oil, salt, pepper and sugar, and roast for 25 minutes, until soft and lightly charred.

3. Blend: Blend the roasted vegetables with the cottage cheese, miso and bone broth until smooth, in batches if needed.

4. Simmer: Pour into a large pot, stir in the tomato sauce, and simmer gently for 10 minutes. Taste and adjust the seasoning.

5. Serve: Ladle into bowls and top with grated cheddar or fresh basil. Lunch is served.

Tips for the best roasted tomato soup

• Let the vegetables char a little. The color adds flavor.

• Blend thoroughly so the cottage cheese disappears completely.

• Adjust the sugar depending on how sweet your tomatoes are.

Substitutions

• No cottage cheese? Use Greek yogurt, stirred in off the heat.

• Vegetarian: use vegetable broth instead of bone broth.

• No miso? Use 1 teaspoon soy sauce.

How to store roasted tomato soup
Keep it in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently without boiling.

FAQ
Can you taste the cottage cheese? No. It blends into a creamy texture with no grainy bits.
Can I use canned tomatoes? Yes. Roast a 28 oz can of whole tomatoes, drained, with the vegetables.
What goes with tomato soup? Grilled cheese, of course, or a crusty sourdough.

What I used
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• Sheet pan

• High-speed blender

• White miso paste

• JF Spicy Salt