High-Protein Roasted Tomato Soup with Collagen
Ingredients:
- 6 large tomatoes, halved
- 2 red bell peppers, seeded and quartered
- 1 large onion, peeled and quartered
- 4 garlic cloves, peeled
- 3 Tbsp Olive Oil
- 2 cups bone broth
- 1 cup cottage cheese
- 3/4 cup FullWell Collagen peptides
- 2 sprigs fresh thyme
- 1 sprig fresh oregano
- Salt and pepper, to taste
- ¼ cup Fresh parmesan, grated (for croutons)
- Bread, cubed (any type works, for croutons)
Instructions:
1. Roast the Vegetables:
- Preheat your oven to 400°F (200°C).
- Place the tomatoes, bell peppers, onion, and garlic on a sheet pan. Drizzle with 2 tbsp of olive oil. Sprinkle with fresh thyme, oregano, salt, and pepper.
- Roast for 1 hour, or until the vegetables are softened and have a slight caramelization.
2. Blend the Soup:
- After roasting, transfer the vegetables to a stock pot or dutch oven. Add the bone broth, cottage cheese, and 3/4 cup of FullWell Collagen peptides.
- Use an immersion blender to blend until smooth and creamy. Adjust seasoning with additional salt and pepper, if needed.
- Cook on low for 20-30 minutes while preparing croutons.
3. Prepare the Croutons:
- Cube bread and place on a baking sheet, drizzle with remaining olive oil, drizzle with ¼ cup parmesan toast the cubed bread in the oven at 400°F for 10-15 minutes, or until golden brown.
5. Serve:
- Ladle the soup into bowls, garnish with fresh thyme if desired, and top with parmesan croutons.
This soup is an ideal protein-rich meal, warming and satisfying for any time of the year!
Why This High-Protein Roasted Tomato Soup is Great for Pregnancy, Preconception, and Blood Sugar Balance
1. Pregnancy-Friendly and Protein-Rich Without Meat:
This soup is packed with high-quality protein from cottage cheese, bone broth, and FullWell Collagen peptides, providing an impressive protein boost essential for supporting a healthy pregnancy. Protein is critical for fetal growth and development, yet many people find they develop an aversion to meat during pregnancy. This soup offers an excellent alternative, delivering that vital protein without the need to prepare or consume meat. Plus, the addition of bone broth enhances mineral content, providing calcium, magnesium, and phosphorus—nutrients essential for both parent and baby.
2. Preconception Nutrient Boost:
For those preparing for pregnancy, this soup is also a nourishing choice. The tomatoes, bell peppers, garlic, and onions are rich in vitamins A and C, folate, and antioxidants that support fertility and reproductive health. Additionally, collagen peptides from FullWell enhance amino acid availability, supporting skin elasticity, joint health, and tissue repair—all beneficial as the body prepares for pregnancy.
3. Blood Sugar Balance Compared to Typical Veggie Soups:
Most vegetable-based soups are naturally low in protein, which can cause blood sugar spikes when consumed on their own, especially when paired with starchy sides. This high-protein tomato soup combines fiber-rich vegetables with protein-packed ingredients, balancing the impact on blood sugar. Cottage cheese, collagen, and bone broth work together to create a more sustained release of energy, helping avoid post-meal sugar crashes. The soup’s naturally occurring fiber, combined with protein, is a great choice for stabilizing energy, essential during pregnancy and preconception.
This nourishing recipe combines vegetables with essential proteins and minerals, making it an ideal, balanced meal for anyone in the preconception phase, pregnancy, or anyone looking for a delicious, blood sugar-friendly dish.
Substitutions
- Tomatoes: You can substitute fresh tomatoes with two cans (28 oz each) of whole, peeled tomatoes if fresh tomatoes are unavailable. This will slightly alter the flavor, making it richer and more concentrated.
- Bell Peppers: For a different twist, try using orange or yellow bell peppers instead of red. Each variety provides a unique flavor and nutrient profile.
- Cottage Cheese: Greek yogurt or ricotta can be used as an alternative to cottage cheese, offering a creamy texture and added protein. If you're dairy-free, use unsweetened coconut milk for a creamy base and consider adding nutritional yeast for a touch of savory flavor.
- Parmesan: Use nutritional yeast as a dairy-free alternative for croutons, which provides a similar savory, umami taste. You will need only 1-2 Tbsp of nutritional yeast. You can also use any cheese you prefer or have.
Storage
- Refrigeration: Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: This soup freezes well! Portion it into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then warm it gently on the stovetop or in the microwave, stirring occasionally.
Prep Ahead of Time
- Roasted Vegetables: Roast the tomatoes, bell peppers, onion, and garlic up to 2 days in advance. After roasting, let them cool and store in an airtight container in the refrigerator. When ready to make the soup, add them to the pot and follow the recipe.
- Croutons: Prepare the croutons in advance and store them in an airtight container at room temperature for up to 2 days. This allows you to quickly assemble the soup when ready.
- Herbs: Chop fresh thyme and oregano, storing them in a small container in the fridge for easy access during assembly.
Using a Standard Blender Instead of an Immersion Blender
If you don’t have an immersion blender, a standard countertop blender works perfectly:
- After roasting, add the vegetables, bone broth, cottage cheese, and FullWell Collagen to the blender.
- Blend in batches if necessary, as blending hot liquids can create pressure. Fill the blender halfway, secure the lid, and hold it with a towel to prevent any splatter.
- Blend until smooth, then transfer the blended mixture to a pot for simmering and seasoning adjustments.
NUTRITION FACTS
Calories: 405
Total Carbs: 32 gm
Fiber: 4 gm
Net Carbs: 28 gm
Fat: 16 gm
Pro: 35 gm