High-Protein Creamy Roasted Tomato Soup Recipe With Chicken (38 Grams of Protein Per Serving) by 30Seconds Food
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Looking to add more healthy high-protein recipes to your lunch and dinner list? "This high-protein roasted tomato soup has got all the cozy, comforting flavors of classic tomato soup, but we’re sneaking in a secret: cottage cheese!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "That’s right, it blends right in to give you this incredibly creamy boost of high-quality protein, making this soup a complete meal that will actually keep you full and satisfied." Protein is an important part of a healthy diet. This soup also has a healthy amount of fiber, too.
Here is your gluten-free shopping list for this healthy tomato soup recipe: fresh tomatoes (read about the health benefits of tomatoes), yellow onions, fresh garlic, dried Italian seasoning, olive oil, boneless/skinless chicken breasts, sweet paprika, chicken bone broth, cottage cheese (check out the health benefits of cottage cheese) and fresh basil.
"We added a large amount of protein and nutrients into this tomato soup recipe by including chicken and cottage cheese into the mix," says Rachel. "However, there are other ways to add more protein that you could consider. Adding ground beef would be a great way to increase protein in tomato soup, and also adding beans. If you love the flavor of tomatoes with your eggs, then I bet you could even add a poached egg to this soup to increase the protein."
Serve this blended tomato and chicken soup for lunch or dinner with your favorite side dishes.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 3 pounds ripe plum or Roma tomatoes, cut in half lengthwise
- 2 medium yellow onions, peeled and halved
- 1 small head garlic, 1/4-inch trimmed off top to expose the cloves
- 1 tablespoon Italian seasoning
- sea salt and ground black pepper, to taste
- 3 tablespoons high-quality olive oil or unrefined avocado oil (divided)
- 1 pound boneless/skinless chicken breast
- 1 tablespoon sweet paprika
- 1 1/2 cups cottage cheese
- 4 cups chicken bone broth, warmed
- large handful fresh basil leaves
Optional Garnishes
- drizzle of extra virgin olive oil
- grated Parmesan
- fresh basil
- crushed red pepper flakes
Here's how to make it:
- Preheat your oven to 400 degrees F. Set cottage cheese out on the counter to bring to room temperature.
- In a large baking dish add your halved tomatoes, onions and the garlic head. Season with Italian seasoning, sea salt and pepper, and drizzle with the 2 tablespoons of oil. Toss everything to combine well.
- Season the chicken breasts with sweet paprika, sea salt and pepper. Drizzle with the remaining oil and using your hands rub spices into the chicken all over. Add it to the baking dish with the tomatoes, onion and garlic.
- Roast the chicken in your preheated oven for about 35 minutes, or until the chicken is fully cooked though. Once finished roasting, carefully transfer everything from the dish (including all the juices from the bottom) to a blender.
- Squeeze the garlic cloves from the skin and into the blender. Discard the skin. Add in your hot bone broth, room-temperature cottage cheese and fresh basil leaves. Blend until completely smooth. Add additional broth or cottage cheese to reach your desired consistency. Serve. Store the soup in an airtight container in the fridge.
Recipe and photo courtesy of Clean Food Crush®.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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