Print

High Protein Tomato Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

This High Protein Tomato Soup is a creamy, comforting dish made with whole canned tomatoes, vegetable broth, and cottage cheese blended to a smooth consistency. It’s packed with flavor from garlic, onion, tomato paste, and a touch of basil and sugar to balance acidity. Perfect for a nutritious lunch or dinner that’s both filling and healthy.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • ½ teaspoon kosher salt
  • 2 tablespoons minced garlic
  • 1 tablespoon tomato paste
  • 2 teaspoons dried basil
  • 1 tablespoon sugar
  • 2 cans (28 oz each) whole canned tomatoes
  • 3 cups low sodium vegetable broth
  • 1½ cups cottage cheese (2% milk fat)
  • Pepper, to taste

Optional Garnishes

  • Parmesan cheese
  • Fresh basil leaves

Instructions

  1. Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced onions and cook until softened, about 4 to 5 minutes.
  2. Add Garlic and Salt: Stir in the minced garlic and cook for 1 minute. Then add kosher salt. If the pot has any browned bits sticking, deglaze by adding a splash of vegetable broth and scraping the bottom.
  3. Add Tomato Paste and Flavorings: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then add sugar and dried basil, mixing thoroughly.
  4. Simmer Soup: Add the canned whole tomatoes with their liquid and the vegetable broth. Cover the pot and let it simmer gently for 20 minutes, stirring occasionally. Taste and add more salt if needed.
  5. Blend Soup Smooth: Carefully transfer the hot soup in batches to a blender, along with the cottage cheese. Blend until completely smooth. Be cautious of steam buildup by leaving a vent in the lid and covering with a cloth.
  6. Serve: Pour the creamy tomato soup into bowls. Optionally, garnish with freshly grated parmesan, fresh basil, and freshly ground pepper. Serve warm and enjoy.

Notes

  • When blending hot soups, always hold the lid securely and vent steam to avoid splattering.
  • Cottage cheese adds protein and creaminess without the fat of cream.
  • You can substitute fresh basil for dried if preferred; add fresh basil after blending to retain flavor.
  • Use low sodium vegetable broth to control salt levels.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/high-protein-tomato-soup-recipe/