High-Protein Cottage Cheese Roasted Red Pepper Soup
This creamy soup gets its velvety texture from cottage cheese instead of heavy cream, making it a delicious and healthy option.
Calories: 171kcal
Servings:
Ingredients
- 8 red peppers
- 2 cups crushed tomatoes 400g
- 1 1/2 cups cottage cheese 300g, fat-free, 1%, or 2%
- 1 cup roasted red peppers 100g
- 1 tsp minced garlic
- 1 tsp red chili flakes optional. Omit if you prefer less spicy.
- 1 tsp dried basil
- 1/2 tsp salt
- 1/8 tsp black pepper optional. Omit if you prefer less spicy.
Instructions
To Roast Red Peppers
- Preheat oven or air fryer to 400℉.
- Line two baking sheets with parchment paper or silicone baking sheets.
- Cut the red peppers in half, then remove the membranes and seeds, discarding.
- Place the halved red peppers cut-side down on the prepared sheets.
- Bake for 20-30 minutes in oven or 10-15 minutes in air fryer until the red peppers are lightly blackened.
- Remove the red peppers to a heat-proof bowl, then cover with a lid (or plastic wrap or tinfoil).
- Allow to sit for 20 minutes.
- Remove the lid (or wrapping) then remove the skins from the roasted peppers.
- Discard the skins, reserving the flesh of the peppers to use in the soup.
To Make Soup
- Blend cottage cheese in a blender until smooth and no lumps remain.
- Place all other ingredients, including the roasted red peppers, in the blender with the blended cottage cheese.
- Puree until well combined.
- Pour the mixture into a dutch oven or soup pan.
- Place over medium heat on stovetop until simmering, about 10 minutes.
- Remove from heat, stir, and enjoy.
WW Information
0 WW points if you use fat-free cottage cheese. 1 cup per serving.
Nutrition
Calories: 171 kcalCarbohydrates: 27 gProtein: 15 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 0.3 gCholesterol: 3 mgSodium: 1292 mgPotassium: 1001 mgFiber: 8 gSugar: 18 gVitamin A: 8079 IUVitamin C: 332 mgCalcium: 133 mgIron: 3 mg
