Spicy Tomato Soup (LC)
Ingredients
- 1 tbsp olive oil
- 6-7 large tomatoes, halved
- 1 red onion, cut into chunks
- 1 red pepper, cut into chunks
- 2 garlic cloves, peeled
- Black pepper for seasoning
- 1 heaped tsp smoked paprika
- ½ tsp chilli powder
- 1 heaped tbsp balsamic vinegar
- 200g cottage cheese
- 1 vegetable stock cube (low sodium)
- 250ml water
To Serve (per portion):
- 1 tbsp fresh basil leaves, chopped
Instructions
Preheat the oven to 200˚C.
Place the tomatoes, red onion, red pepper, and garlic on a roasting tray.
Drizzle with olive oil and sprinkle with black pepper, paprika and chilli powder.
Roast for 25–30 minutes until the vegetables are fork-tender.
Add the vegetable mixture to a heat-proof blender or food processor with the balsamic vinegar, cottage cheese, stock cube and water. Blend until smooth. You could also use a handheld stick blender.
Transfer the soup to a saucepan and heat through. Add more water to your desired consistency if needed.
Taste and adjust the seasoning if needed.
Serve hot, topped with chopped basil.
Note - Include a portion of protein with your soup. This could be 125g Greek yoghurt, 1–2 boiled eggs, or any meat, fish, or a vegetarian alternative. The protein can either be added directly to the soup or served separately on the side.