Nutritionist's 'better than Heinz' roasted tomato soup with surprising ingredient
Nutritionist and influencer Emily English has shared her recipe for a delectable roasted tomato soup recipe packed full of flavour, as well as a surprising ingredient addition. She claimed the soup is so tasty it’s better than Heinz’s own soup.
In a TikTok video from January, Emily spoke about how she’s sceptical when it comes to ‘healthy’ recipes that’s a take on a classic dish. She said: “For me, a good roasted tomato soup is just something that shouldn’t be messed with.
“But honestly, I was so surprised about how delicious this turned out.” Emily’s secret ingredient? Protein-packed cottage cheese, to help make the soup uber smooth. If you’re on a health kick, Emily’s recipe serves two, boasting 400 calories and 20 grams of protein.
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Emily’s video has been viewed over 249,500 times, racking up 8,902 likes and 63 comments. A number of followers praised the warming soup, while others shared their own suggestions.
Jenny said: “Made this tonight for dinner but before adding the cottage cheese and reheating (but after adding stock) I put it through a sieve to remove the seeds and had a really nice smooth texture.” Naomi wrote: “Tried this for the first time last night. I didn't have any red pepper but had all the rest was amazing!!”
Eva said, “Obsessed with ALL your recipes,” while Anna commented, “Now I’m craving tomato soup.” Another wrote: “Making this today can’t wait.”
So if you’re looking to warm up these dreary, cold February days, this is what you’ll need.
Creamy Cottage Cheese Roasted Tomato Soup
Ingredients
500g on-the-vine tomatoes
One large red pepper, in chunks and deseeded
One small red onion, peeled and diced
One bulb garlic, halved horizontally
Optional: 1/2 red chilli (deseeded for less spice)
Pinch of dried rosemary
400ml chicken stock
80g cottage cheese
Fresh basil
For the sourdough croutons
Two slices sourdough bread, cubed
20g grated parmesan
One tsp honey
One tsp olive oil
Method
Preheat the oven to 200°C (fan). Place the halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
Drizzle with olive oil, sprinkle with dried rosemary, and season with salt and pepper. Roast for 25 to 35 minutes until soft and caramelized.
Blend the roasted vegetables with chicken stock, three to four cloves roasted garlic, and cottage cheese until smooth. Adjust the consistency with more stock if needed, season to taste, then warm the soup back up gently before serving.
For the croutons, toss the sourdough cubes with olive oil and parmesan. Spread them on a baking tray and roast at 180°C (fan) for eight to ten minutes until golden and crisp or in the air fryer.
Before they are done, drizzle over a little honey and finish roasting until golden.
