Ingredients

  • 1.5kg ripe vine tomatoes
  • 4 tbsp olive oil, divided
  • 1 large onion, diced
  • 3 cloves garlic
  • 2 medium carrots, diced
  • 2 celery sticks, diced
  • 1 red bell pepper, quartered
  • 500ml Freja’s Classic Chicken Bone Broth
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1x 200g tub of high-protein cottage cheese
  • 1 small handful fresh basil leaves, plus extra for garnish
  • Drizzle of single cream, for garnish
  • Salt & freshly cracked black pepper, to taste
  • Pumpkin seeds for garnish

 

Method

  1. Preheat oven to 200°C. Arrange vine tomatoes, garlic and onion on a baking tray, drizzle with 2 tbsp olive oil, season with salt & pepper. Roast for 30–35 minutes, until soft, slightly caramelised, and the tomato’s are lightly blistered.
  2. In a large pot, heat 2 tbsp olive oil over medium heat. Add carrots and celery then pepper. Cook for 8–10 minutes until softened.
  3. Stir in garlic, tomato paste, oregano, and smoked paprika. Cook for 1–2 minutes until fragrant.
  4. Add roasted tomatoes (plus their juices and vines), Freja’s chicken bone broth, and bay leaf.
  5. Bring to a gentle boil, then simmer uncovered for 20 minutes.
  6. Add the cottage cheese and blend with an immersion blender for a silky soup.
  7. Stir in fresh basil leaves just before serving and season with salt & black pepper.
  8. Garnish with extra basil, a drizzle of olive oil, and a generous sprinkle of toasted pumpkin seeds and cheese.
  9. Serve with on its own, or with a slice of cheesy toast for dipping!