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Roasting the tomatoes and garlic first caramelises their natural sugars, turning simple, wholesome ingredients into a rich, deep soup packed with comforting flavour. It’s an effortless way to create a hearty, nutrient-rich bowl that feels indulgent while keeping things light and natural.
A stick or regular blender.
1.
Pre-heat oven to 200c.
2.
Toss the tomatoes in olive oil and salt. Place on a baking tray with the garlic cloves. Roast in the oven for about 20 minutes.
3.
In a deep saucepan, add the can of chopped tomatoes, water, basil, Italian herbs and season to taste.
4.
Bring to a boil and then reduce to a simmer. Add in the roasted tomatoes and garlic. Allow to simmer for about 20 minutes.
5.
Add the cottage cheese if using, and use a stick blender to blend the soup in the pan. Alternatively, allow to cool and use a regular blender.
6.
Blend until smooth and combined. Serve with additional basil.
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Storage information
Keep in an airtight container in the fridge for 2-3 days. Suitable for batch cooking and freezing. Simply freeze in portions and defrost in the fridge overnight or at room temperature for 4-5 hours. Re-heat in individual portions, either in a saucepan or in a microwaveable dish until piping hot.
Tip
The cottage cheese is a great addition to add some creaminess to the soup and increase the protein for a full meal. This would also be delicious with mixed beans or lentils stirred through to increase both the fibre and protein content in the dish.
Cost-saving tips
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