Ingredients
- 8 to 10 Roma tomatoes (halved)
- 1 large onion (quartered)
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
- 2 cups broth or bone broth
- 1/2 cup cottage cheese
Instructions
- Preheat the oven to 400 degrees F.
- Place the halved tomatoes and quartered onion on a large baking sheet. Slice the top off the garlic bulb to expose the cloves.
- Drizzle the tomatoes, onion, and garlic with olive oil, then sprinkle with the Italian seasoning, salt, pepper, and chili flakes. Wrap the garlic bulb loosely in foil and set it on the pan.
- Roast for 35 to 40 minutes, until the tomatoes and onion are soft and caramelized.
- Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted tomatoes and onion along with any pan juices.
- Add the broth and cottage cheese and blend until smooth and creamy.
- Pour into a pot and warm over medium heat, stirring, until hot. Taste and adjust the seasoning.
- Serve warm with your favorite toppings.
Notes
- Swap the cottage cheese for heavy cream, milk, cream cheese, or white cannellini beans depending on what you have or your dietary preference.
- For a dairy-free, vegan version, use blended cannellini beans and vegetable broth.
- Blend the cottage cheese version well for the smoothest texture, or use an immersion blender right in the pot.
- Store in the fridge for up to 5 days, or freeze for up to 3 months.
- Serve with grilled cheese croutons!
Nutrition
Calories: 170kcalCarbohydrates: 15gProtein: 10gFat: 8g