The soup comes together in less than an hour and is perfect for meal-prepping (Image: Getty)
Soup is just one of those lunch options that never gets boring, as there are so many flavour combinations to discover.
But if you’re trying to eat more protein – one of the most filling macronutrients – it can be difficult to find a soup that provides you with enough of this.
However, one creator on has cracked the code and created a wonderfully creamy soup that’s packed with protein thanks to one surprising ingredient.
Emily English, also known as , is known for her and inventive recipes that are full of the goodness that you need to stay full throughout the day.
And her ‘better than Heinz’ creamy tomato soup with homemade parmesan and honey croutons contains an impressive 20g of protein, meaning it’ll keep you full all the way to dinner.
The warming soup is perfect for those chilly winter days (Image: Getty)
Taking to , Emily said: “This creamy tomato soup contains a secret ingredient that might just shock you.
“I’m always skeptical when I get a healthy that’s a take on a classic, and for me, a good roasted tomato soup is just something that shouldn’t be messed with. But honestly, I was so surprised at how delicious this turned out.”
The secret ingredient in question is cottage cheese – which may sound off-putting, but Emily says it makes the soup ‘so rich’ with a ‘lovely hit of protein too.
Here’s everything you need to make two servings of this protein-packed lunch.
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Tomato soup with homemade croutons
Ingredients – for the soup
- 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
- Half a red chilli deseeded for less spice (optional)
- A 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
Preheat the oven to 200°C (fan). Place the halved tomatoes, red pepper, red onion, garlic bulb, and chilli in a roasting tray.
Drizzle with olive oil, sprinkle with dried rosemary, and season with salt and pepper.
Roast for 25-35 minutes until soft and caramelized. Then, blend the roasted vegetables with chicken stock, three to four cloves of roasted garlic, and the cottage cheese until smooth.
Adjust the consistency with more stock if needed, season to taste, then warm the soup back up gently before serving.
For the croutons, toss the sourdough cubes with olive oil and parmesan. Spread them on a baking tray and roast at 180°C (fan) for 8-10 minutes until golden and crisp or in the air fryer.
Before they are done drizzle over a little honey and finish roasting until golden.
Serve the soup up in bowls, with the croutons and some fresh basil to garnish.