Creamy Protein Tomato Soup

Makes 3 servings | 1 serving = 2 cups

Ingredients:

• 9 tomatoes on the vine, quartered

• 1 yellow onion, quartered

• 3 large carrots, chopped

• 1 tbsp avocado oil

• 3 tbsp minced garlic

• pink salt, pepper to taste

• 1-2 tbsp oregano

• 1-2 tbsp basil

• 1.5 cups 1% cottage cheese

• 1/2 cup bone broth

Preheat the oven to 400F. Lay all vegetables on baking sheet and drizzle with avocado oil and seasonings. Massage it all together to make sure it’s well coated. Roast for 30-45 minutes until all vegetables are fork tender and tomateos are softened. In a blender, blend cottage cheese until smooth. Add in vegetables from baking sheet (careful, it will be hot — may have to do this in two batches) and bone broth. Blend until smooth. If you have a immersion blender, perform the blending in a soup pot.

Optional: serve with a side of grilled chicken or half of a sourdough loaded turkey sandwhich.

Nutrition | 1 serving = 2 cups — calories: 214, protein: 19g, carbs: 24g, fat: 3.2g