Description
A creamy, protein-packed tomato soup featuring cottage cheese blended into a savory base of tomatoes, garlic, and herbs. This comforting and nutritious soup is perfect for an easy dinner or a hearty lunch, topped with fresh basil and parmesan for extra flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- ½ teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoon dried basil
- 1 tablespoon sugar
- 2 cans of canned whole tomatoes, 28 oz each
- 3 cups vegetable broth, low sodium
- 1½ cup cottage cheese, 2% MF
- pepper, to taste
- parmesan, optional garnish
- basil, optional garnish
Instructions
- Heat Oil and Cook Onions: Add olive oil to a large pot over medium heat. Add diced onions and cook until softened, about 4 to 5 minutes.
- Add Garlic and Salt: Stir in minced garlic and cook for one minute, then add kosher salt. If needed, deglaze the pot by adding a splash of vegetable broth to loosen any browned bits.
- Add Tomato Paste and Seasonings: Stir in tomato paste and cook for one minute. Add sugar and dried basil, mixing well to combine all flavors.
- Add Tomatoes and Broth and Simmer: Pour in canned whole tomatoes with their juices and the vegetable broth. Cover the pot and let simmer for 20 minutes, stirring occasionally. Adjust salt at this point if desired.
- Blend Soup with Cottage Cheese: Carefully transfer the hot soup in batches to a blender, adding cottage cheese to each batch. Blend until smooth, ensuring steam can escape by leaving the blender lid partially open with a cloth covering the gap.
- Serve and Garnish: Pour the blended soup back into the pot or bowls. Season with pepper to taste and garnish with parmesan and fresh basil if desired. Serve warm.
Notes
- Be careful when blending hot liquids; blend in batches and leave a vent for steam to prevent accidents.
- Use 2% milk fat cottage cheese for a creamy texture without adding too much fat.
- For a vegan version, substitute cottage cheese with silken tofu or cashew cream and use vegetable broth.
- Adjust the sugar to balance the acidity of the tomatoes to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 20 mg
