A comforting recipe for homemade tomato soup with roasted vegetables and a side of protein-focused grilled cheese, designed for 6 servings with macro details provided.
1. Preheat oven to 400°F (200°C).
2. Prep veggies: Quarter tomatoes; cut onions into 6-8 chunks each. Slice tops off garlic bulbs, drizzle each bulb with ½ tbsp olive oil, wrap in foil.
3. Roast: Spread tomatoes and onions on a sheet, drizzle 2 tbsp olive oil, season with 1 tsp salt and ½ tsp black pepper. Add wrapped garlic bulbs. Roast for 40 minutes until blistered and caramelized.
4. Blend base: Squeeze garlic from skins, add garlic and roasted veggies to a pot. Stir in paprika, oregano, red pepper flakes, basil, and bone broth. Blend until smooth using an immersion blender or by transferring in batches to a regular blender.
5. Simmer & season: Simmer the soup for 5 minutes, then stir in Parmesan cheese and adjust salt to taste.
6. Temper yogurt: In a separate bowl, mix 3-4 spoonfuls of hot soup into the Greek yogurt. Stir in the protein powder (if using), then slowly add the tempered yogurt mixture back to the main pot of soup.
7. Finish: Optionally, stir in 2 tsp of lemon juice. Simmer for 2 more minutes, then remove from heat.
8. Serve: Toast keto/protein bread with fat-free cheese to make grilled cheese sandwiches. Ladle soup into bowls, garnish with fresh basil, and enjoy with the grilled cheese.
