A creamy, cozy tomato soup that serves our toddlers and our macros at the same time!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
2 slices of bacon, chopped
1.5 cups carrots diced (200 g)
1.5 cup butternut squash diced (200 g)
2 cups onion, diced (200 g)
6 frozen garlic cubes, or minced cloves
2 Tbsp tomato paste (33 g)
1 Tbsp flour
5 cups bone broth* (1200 g)
28 oz can crushed tomatoes (784 g)
1 tsp dried thyme
1 tsp Italian seasoning
1 Tbsp basil paste (or 2 tsp dry)
2 tsp kosher salt
¼ tsp pepper
½ cup cottage cheese 120 g, blended until smooth
In a heavy-bottomed pan, sauté bacon and veggies over medium-high heat for 5-10 minutes until bacon is cooked and veggies are fragrant and soft. Add garlic and tomato paste and sauté for another minute. Add flour and toss it all around for another minute.
Transfer the cooked mixture to a blender with one cup of your broth, and blend until smooth. Add mixture back to the pot.
Add broth, crushed tomatoes, and seasonings and let it simmer for 10 minutes. Stir in blended cottage cheese to make it delicious and creamy.
Serve with a sandwich or crusty bread, or add in some protein or steamed veggies for protein and bulk. I love mine with some roasted broccoli or mushrooms thrown in. If I want more protein, I’ll chop up some leftover chicken and make mine a hearty bowl! The 185 calorie portion certainly leaves room to enjoy it how you like!
The bacon in this recipe was 3 fat per slice.
*If you choose to use normal broth with almost no macros vs the bone broth, you’ll lose about 4 grams of protein per serving and all other numbers stay almost the same.
To track, search Lillie Eats and Tells Skinny Tomato Butternut Soup