Nutritionist and content creator Emily English has whipped up a storm with her delicious roasted tomato soup recipe, which she boldly claims outshines even the famous Heinz version. In a January TikTok video, Emily expressed initial doubt over ‘healthy’ adaptations of classic recipes.
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.”
The unexpected twist in her recipe? The inclusion of protein-rich cottage cheese to achieve an incredibly smooth texture. If you’re watching your diet, Emily’s creation serves two, offering up a satisfying 400 calories and a solid 20 grams of protein per serving, reports Surrey Live.
Emily’s culinary clip on TikTok went viral, clocking in over 249,500 views, attracting 8,902 likes, and sparking 63 comments from viewers who were keen to praise or offer their own takes on the hearty dish. 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 commented, “Obsessed with ALL your recipes,” and Anna chimed in, saying, “Now I’m craving tomato soup,” while another said, “Making this today can’t wait.”
As we trudge through the chilly days of February, why not give Emily’s recipe a try for a delightful burst of warmth and flavour?
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
Start by preheating your oven to 200°C (fan). Arrange the halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
Drizzle them with olive oil, sprinkle with dried rosemary, and season with salt and pepper. Allow them to roast for 25 to 35 minutes until they’re soft and caramelised.
Next, blend the roasted vegetables with chicken stock, three to four cloves of roasted garlic, and cottage cheese until you achieve a smooth consistency. If needed, adjust the thickness of the soup with more stock, season to taste, then gently reheat the soup before serving.
For the croutons, toss the sourdough cubes with olive oil and parmesan. Spread them out on a baking tray and roast at 180°C (fan) for eight to ten minutes until they’re golden and crisp or use an air fryer.
Just before they’re done, drizzle over a little honey and continue roasting until they turn golden.