1 medium yellow onion, halved and coarsely chopped
3 Tbsp Our Family® Olive Oil
3/4 tsp Our Family® Salt
1 tsp ground Finest Reserve™ by Our Family® Black Peppercorn Grinder plus additional for garnish (optional)
2 1/2 cups Our Family® Vegetable Stock
1 cup 4% milkfat small curd cottage cheese, at room temperature
1/4 cup nutritional yeast
Chopped fresh basil for garnish (optional)
Directions
Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, toss tomatoes, garlic, carrots, onion, oil, salt and pepper; spread on prepared pan and roast 35 minutes or until tomatoes burst.
Transfer tomato mixture to large saucepot. Add stock, cheese and nutritional yeast; with stick blender, purée. Heat soup to a simmer over medium heat; simmer 5 minutes or until heated through, stirring occasionally. Makes about 8 cups.
Serve soup garnished with basil and/or pepper, if desired.
