@shredhappens

Ingredients

• 2 lb Ripe Tomatoes (halved, skin left on for extra flavor)
• 1 large Yellow Onion (quartered)
• 1 large Red Bell Pepper (seeded and quartered)
• 6 pieces Garlic Cloves (peeled)
• 2 tbsp Olive Oil (extra virgin, for roasting)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Dried Oregano (optional, adds depth)
• 0.5 tsp Dried Thyme (optional)
• 4 cup Bone Broth (low‑sodium, chicken or vegetable)
• 1 cup Cottage Cheese (full‑fat, for creaminess)
• 0.5 cup Fresh Basil Leaves (packed, roughly chopped)
• 1 pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat.

   Time: PT10M

   Temperature: 425°F

2. Prepare Vegetables

   Halve the tomatoes, quarter the onion and bell pepper, and peel the garlic cloves.

   Time: PT10M

3. Season and Roast

   Toss all vegetables with olive oil, salt, pepper, oregano, and thyme. Spread them evenly in the oven‑safe pan and roast for 25 minutes, stirring once halfway, until caramelized.

   Time: PT25M

   Temperature: 425°F

4. Blend the Soup Base

   Transfer the roasted vegetables to a blender. Add the bone broth, cottage cheese, fresh basil, and a pinch of red pepper flakes. Blend on high until completely smooth.

   Time: PT5M

5. Heat Through

   Pour the blended soup into a saucepan and warm over medium heat for 5‑7 minutes, stirring occasionally, until hot throughout.

   Time: PT7M

6. Final Seasoning & Serve

   Taste and adjust salt or pepper if needed. Ladle into bowls, garnish with a few extra basil leaves, and enjoy.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

79 g

Carbohydrates

60 g

Fat

30 g

Fiber

12 g