High Protein Cottage Cheese Tomato Soup Recipe

Introduction

This High Protein Cottage Cheese Tomato Soup is a creamy, comforting dish packed with flavor and nutrients. Ideal for a light lunch or cozy dinner, it combines the tanginess of tomatoes with the richness of cottage cheese for a satisfying meal.

Ingredients

• 1 tbsp olive oil (or avocado oil, sunflower oil, ghee, or melted butter)
• 1 yellow onion, finely chopped (or shallots, leeks, red onion)
• 6 cloves garlic, minced (or 1 1/2 tsp garlic powder, or roasted garlic)
• 2 cans (28 oz each) peeled tomatoes (or fresh blanched and peeled tomatoes, or canned crushed tomatoes)
• 5 cups vegetable broth (or chicken broth, beef broth, or water with a bouillon cube)
• 2 tsp sea salt
• A pinch of black pepper
• 1 tsp oregano (or dried marjoram, Italian seasoning)
• 1 tsp thyme (or dried rosemary, parsley)
• 1 cup basil, finely chopped (or cilantro, parsley, dried basil)
• 4 tbsp tomato paste (or sun-dried tomato paste)
• 1 1/2 cups cottage cheese (or ricotta, cream cheese, silken tofu, Greek yogurt)
• Garnish: fresh basil, chopped (or parsley, cilantro, Parmesan cheese)

Instructions

1. Step 1: Place a large pot over medium-high heat and add the olive oil and chopped onions.
2. Step 2: Cook the onions until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
3. Step 3: Add the peeled tomatoes, vegetable broth, sea salt, black pepper, oregano, thyme, basil, and tomato paste to the pot.
4. Step 4: Stir everything well, bring the mixture to a simmer, and cook uncovered for 15 to 20 minutes.
5. Step 5: Stir in the cottage cheese and let the soup cool slightly.
6. Step 6: Use an immersion blender or transfer in batches to a regular blender and blend the soup until smooth and creamy.
7. Step 7: Ladle the soup into bowls and garnish with fresh basil before serving.

Tips & Variations

• For a richer flavor, try using sun-dried tomato paste instead of regular tomato paste.
• Substitute cottage cheese with ricotta or Greek yogurt for a different texture but similar creaminess.
• Roast the garlic before adding for a deeper, mellower garlic flavor.
• Add a pinch of red pepper flakes if you prefer a little heat in your soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. This soup does not freeze well because of the dairy content, which may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can substitute the cottage cheese with silken tofu or a plant-based yogurt to keep it creamy while making it vegan-friendly.

Is it necessary to blend the soup?

Blending gives the soup a smooth, creamy texture, but you can leave it chunky if you prefer a more rustic style. Just stir well and serve.

High Protein Cottage Cheese Tomato Soup Recipe

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★★★★★

5 from 51 reviews

This High Protein Cottage Cheese Tomato Soup is a creamy, flavorful, and nutritious dish combining the richness of cottage cheese with the bright taste of tomatoes and fresh herbs. Perfect for a comforting lunch or dinner, this soup is easy to make on the stovetop and packed with protein and wholesome ingredients.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp Olive oil
• 1 Yellow onion, finely chopped
• 6 cloves Garlic, minced
• 2 (28 oz) cans Peeled tomatoes
• 5 cups Vegetable broth
• 2 tsp Sea salt
• Pinch Black pepper
• 1 tsp Oregano
• 1 tsp Thyme
• 1 cup Basil, finely chopped
• 4 tbsp Tomato paste
• 1 1/2 cups Cottage cheese

Garnish

• Fresh basil, chopped

Instructions

1. Heat oil and cook onions: Grab a large pot and place it over medium-high heat. Add the olive oil and onions, cooking until translucent, about 5 minutes.
2. Sauté garlic: Add the minced garlic and cook for an additional 30 seconds to release its fragrance.
3. Add remaining ingredients (except cottage cheese): Pour in the peeled tomatoes, vegetable broth, sea salt, black pepper, oregano, thyme, basil, and tomato paste. Stir well to combine.
4. Simmer the soup: Bring the mixture to a simmer and let it cook gently for 15-20 minutes to develop flavors.
5. Add cottage cheese: Stir in the cottage cheese to incorporate its creaminess into the soup.
6. Blend the soup: Let the soup cool slightly. Use an immersion blender or regular blender in batches to puree until smooth and creamy.
7. Garnish and serve: Ladle the blended soup into bowls, garnish with freshly chopped basil, and serve warm.

Notes

• You can substitute olive oil with avocado oil, sunflower oil, ghee, or melted butter.
• Use shallots, leeks, or red onion if yellow onions aren’t available.
• For garlic, garlic powder or roasted garlic can enhance flavor.
• Fresh blanched peeled tomatoes or canned crushed tomatoes can replace peeled tomatoes.
• Vegetable broth can be swapped with chicken or beef broth or water with bouillon.
• Try sun-dried tomato paste to intensify tomato flavor.
• Ricotta, cream cheese, silken tofu, or Greek yogurt are excellent alternatives to cottage cheese.
• Garnish options include parsley, cilantro, or Parmesan cheese.
• Allow the soup to cool before blending to avoid splattering and ensure smooth blending.

Keywords: high protein soup, cottage cheese soup, tomato soup, healthy soup, creamy tomato soup, protein-rich soup