High Protein Tomato Soup with Cottage Cheese Recipe
This high protein tomato soup with cottage cheese is a creamy, comforting, and nutritious option perfect for any meal. Made with simple ingredients like canned whole tomatoes, vegetable broth, and cottage cheese, this soup blends effortlessly into a velvety smooth texture packed with flavor and protein. It’s a quick and easy recipe that yields a healthy and satisfying soup ideal for chilly days or whenever you crave a hearty bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Soup Base
- 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 whole canned tomatoes (2 x 28 oz cans)
- 3 cups low sodium vegetable broth
Blending & Garnish
- 1½ cups cottage cheese, 2% milk fat
- Pepper, to taste
- Parmesan cheese, optional garnish
- Fresh basil leaves, optional garnish
Instructions
- Sauté Onion: Heat olive oil over medium heat in a large pot. Add the diced onions and sauté until softened, about 4 to 5 minutes, stirring occasionally to prevent burning.
- Add Garlic and Salt: Stir in the minced garlic and cook for an additional minute. Then add the kosher salt. If the onions stick to the pan, deglaze with a splash of the vegetable broth to loosen any browned bits.
- Add Tomato Paste and Seasonings: Mix in the tomato paste and cook for another minute to deepen the flavor. Then add the sugar and dried basil, stirring to combine thoroughly.
- Add Tomatoes and Broth: Pour in the canned whole tomatoes along with their liquid, then add the vegetable broth. Stir well, cover the pot, and let the soup simmer on low heat for 20 minutes, stirring occasionally. Adjust salt to taste at this stage if desired.
- Blend the Soup: Carefully transfer the hot soup into a blender in batches, adding the cottage cheese to each. Blend until completely smooth. Be cautious when blending hot liquids—allow steam to escape by removing the center part of the blender lid and covering the opening with a kitchen towel to avoid splatters.
- Serve: Pour the blended soup into bowls and season with fresh ground pepper. Garnish with Parmesan cheese and fresh basil leaves if desired, then serve warm.
Notes
- When blending hot soup, always vent the blender lid and cover the opening with a towel to prevent steam buildup and splashes.
- You can substitute cottage cheese for ricotta or Greek yogurt if preferred, but the protein level may vary.
- Adjust sweetness or saltiness to taste after simmering the soup.
- For a thinner consistency, add more vegetable broth when blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
