Ingredients:

  • 3 lbs fresh Roma tomatoes, halved
  • 1 large white onion, quartered
  • 6 cloves garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 cup low-fat cottage cheese
  • 2 cups chicken bone broth
  • ½ cup cooked cannellini beans
  • ¼ cup fresh basil leaves, packed
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). On a large sheet pan, toss the halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper. Spread them in a single layer.
  2. Roast for 20–25 minutes until the tomato skins are blistered and the onion edges are mahogany-colored.
  3. Transfer the roasted vegetables and all pan juices into a high-speed blender. Add the cottage cheese, cannellini beans, and bone broth.
  4. Blend on high for 60–90 seconds until completely smooth and no cottage cheese curds remain.
  5. Pour the blended mixture into a pot over medium-low heat. Stir in the fresh basil and lemon juice.
  6. Heat gently for 5 minutes to meld the flavors, ensuring the soup does not reach a rolling boil.