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Sweet cherry tomatoes and garlic roasted until blistered and jammy, then blended with chopped tomatoes, basil and Italian herbs into a velvety, creamy soup. Blended cottage cheese and cannellini beans make it rich without any cream, and add plenty of protein and fibre. It’s comforting, simple and perfect with a slice of wholemeal toast.
A stick or regular blender.
1.
Heat the oven to 220c (200c fan).
2.
Toss the cherry tomatoes and garlic with the oil and salt in the casserole. Roast until blistered and soft (20–25 minutes).
3.
Transfer the casserole to the hob over a medium heat. Add the chopped tomatoes, beans, Italian herbs and 400ml water (1 tin’s worth). Simmer for 10 minutes.
4.
Take off the heat and add the basil and cottage cheese. Blend until smooth.
5.
Warm through gently if needed, without boiling, and season with black pepper.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat gently until piping hot, without boiling. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Hob-only version: Skip roasting and simmer the cherry tomatoes and garlic with the tinned tomatoes for 20 minutes. Bigger appetites: Serve with a slice of wholemeal toast or a wholemeal roll.
Cost-saving tips
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