Protein packed creamy dreamy roasted Tomato soup made with assorted tomatoes, onions, red pepper, garlic, herbs, spices and then blended with cottage cheese.
Let me start off with being honest and say that I am nota big fan of thick creamy soups. I prefer light chunky soups. And the reason for that is that you can add some sort of protein to chunky soup very easily. Making soup creamy and also. make it healthy is almost impossible thing to do. However there is only one creamy soup I make an exception for and that is this Creamy dreamy protein packed tomato soup. There is something about warm tomato soup on cold days that hits differently.
I love me a fuss free recipes and if you are anything like me, this soup is just what you need. You simply roast most of the ingredients in one large baking tray them simply blend it in a vitamix using soup setting with some cottage cheese. And that is it! A protein packed creamy dreamy tomato soup is done before you know it! No stovetop no big pots, doesn’t that sound easy?!?!
This is one of those family friendly recipe that everyone will like. No more cooking of different dishes for different family members. My family loves this, hope yours does too! If you decide to make easy peasy protein packed soup and end up liking it, tag me on Instagram @myvegetarianroots or leave me a comment below! I would love to get your feedback on this deliciousness. It pairs really well with some good grilled cheese like my Protein Packed Chutney Grilled cheese linked here and also detailed recipe below. Now this is the protein meal you want in your life because this combination truly slaps!!
Happy and Healthy Eating!
Creamy Tomato Soup
Ingredients
- 4 medium Vine Tomatoes
- 12 oz Flavor Bomb Cherry Tomatoes
- 1 small Sweet Yellow Onion
- 1 large Red Pepper
- 3 cloves Garlic
- ¼ cup Cilantro Step or Basil Stem
- 3 Whole Cloves
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 2 tsp Salt
- 3 tsp Freshly Ground Ground Black Pepper
- ½ cup Vegetable Broth or water as desired
- 1 cup Cottage Cheese (use half amount if you like less creamy) I use Good Culture 2% fat cottage cheese, can be sub with silken tofu
- 1 tbsp Sugar
Instructions
- Preheat oven on 425°F.
- Place cubed vine tomato, cherry bomb tomatoes, sliced onion, garlic cloves, sliced red pepper, cilantro stems and whole cloves in a baking tray. Coat everything well with ¼ cup of extra virgin olive oil, 2 tbsp of balsamic vinegar, 2 tsp of freshly ground black pepper, and 1 tsp of salt. Roast it for 40 minutes.
- After 40 minutes, broil it for 3-4 minutes.
- Once roasted, place everything in a vitamix with another 1 tsp of salt, 1 tsp of freshly ground black pepper, 1 tbsp of sugar, 1 cup of cottage cheese (Good culture is the best!) and ½ cup of vegetable broth.
- Blend it smooth on soup setting. If you do not have vitamix, use any any high speed blender to blend it all smooth. After blending, You can simmer it in a pot if you like, but I simply serve it right from vitamix once the soup cycle finishes.
- Serve it hot with croutons and side of bread, salad or grilled cheese!
Protein Packed Chutney Grilled Cheese
Ingredients
Flavoring Shredded Tofu for Filling
- 6 oz Extra Firm Tofu, drained, pat dry and chredded I prefer Big mountain soy free tofu, can be sub with same amount of paneer
- 2 tsp Chaat Masala
- 1 tsp Black Salt
- ¼ tsp Garam Masala
- ½ tsp Cumin Powder
- 1 tsp Kashmiri Red Chili Powder
Rest of the ingredients for filling
- â…“ cup Finely chopped red onion
- â…“ cup Finely chopped green pepper
- ½ Finely chopped jalapeno
- â…“ cup Finely chopped cilantro
- â…“ cup Finely chopped scallions
- 1 tsp Thecha chutney or simply use Trader Joes Italian bomba sauce
- ½ cup Cottage cheese can be sub with half amount of mayo
Other Ingredients
- 8 slices Choice of bread I prefer sourdough or french loaf
- 16 slices Thin Pepperjack Cheese, slices
- ½ cup Cilantro Mint Chutney (recipe is on my blog) or simply use Trader Joe's zhoug sauce
- 4 tbsp Butter
- 4 tbsp Cream Cheese
Instructions
- Drain and pat dry tofu to remove as much water as possible. Once done, shred it and place it in a non skillet with cooking spray oil and spices listed under "Flavoring Shredded Tofu for Filling". Mix well and cook on medium heat to 3-4 minutes or until some moisture evaporates. Once done, let it cool down a little.
- Mix everything listed under "Rest of the ingredients for filling" along with shredded flavorful tofu.
- Spread all 8 slices of bread with cream cheese. Then spread all those 8 slices with cilantro mint green chutney (or trader joes zhoug sauce).
- Place sliced/shredded pepperjack cheese on top of chutney layer on all 8 slices. Then top 4 of them with the filling. Top the filling layer with more pepperjack cheese. Then place other 4 slices of bread with chutney/cream cheese side facing the cheese and filling.
- Make sure outside of all bead slices have butter before you start grilling. Place stacked sandwich either in panini maker or on a cast iron skillet. Grill it to desired crispiness.
- Simply serve it with creamy dreamy tomato soup.
