Preheat the oven to 200°C (fan-forced). Place the chopped capsicum and quartered tomatoes on a baking tray. Drizzle with 1 tablespoon olive oil and a pinch of salt. Roast for 25–30 minutes, until the capsicum skin blisters and tomatoes are soft and caramelised.
Creamy Tomato Soup
This Creamy Tomato Soup strikes the perfect balance between creaminess and gentle spiciness, thanks to the rich blend of warming spices and Brancourts Classic Cottage Cheese. The cottage cheese adds a smoothness without the heaviness of cream, while boosting protein and calcium to support muscle health and strong bones. Quick to make, easy to batch prep and just as delicious reheated—it’s the ultimate cosy lunch for any day of the week.
2
Method
1.
2.
While the vegetables roast, cut sourdough into bite-sized cubes. Toss with olive oil, parmesan, salt and dried herbs, then spread on a separate baking tray. Bake for 10–12 minutes, turning halfway, until golden and crisp.
3.
In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic, chilli powder, smoked paprika, salt and pepper, cooking for 1 minute until fragrant.
4.
Add tomato paste, canned tomatoes, vegetable stock and the roasted capsicum and tomatoes. Stir well and bring to a gentle simmer for 15–20 minutes.
5.
Remove from heat and blend the soup until smooth using an immersion blender or high-speed blender. Return to the pot, add Brancourts Classic Cottage Cheese and stir until half incorporated. Simmer gently for 2–3 minutes to heat the cottage cheese through and infuse the creaminess.
6.
Ladle soup into bowls, top with crispy croutons and garnish with fresh basil.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
1 large red capsicum, chopped
4 tomatoes, quartered
2 tablespoons extra virgin olive oil
1 shallot, finely sliced
4 garlic cloves, minced
1 tablespoon chilli powder
2 teaspoons smoked paprika
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons tomato paste (no added salt)
1 400g can whole peeled tomatoes
1 cup vegetable stock
½ cup Brancourts Classic Cottage Cheese
Fresh basil, to garnish
Croutons
2 slices sourdough bread
1 tablespoon extra virgin olive oil
⅓ cup grated parmesan
2 teaspoons sea salt
1 teaspoon Italian dried herbs
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