Description
This high-protein tomato soup combines the comforting flavors of ripe tomatoes and aromatic herbs with the creamy richness of cottage cheese for a nutritious, satisfying meal. Perfect for a cozy lunch or dinner, this soup is packed with protein and vibrant, fresh flavors, made easily on the stovetop and finished with a smooth blend for a velvety texture.
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 (two 28 oz cans)
- 3 cups low sodium vegetable broth
Protein Addition & Garnishes
- 1½ cups cottage cheese (2% milk fat)
- Pepper, to taste
- Parmesan cheese, optional garnish
- Fresh basil, optional garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and cook for 4 to 5 minutes until they become soft and translucent.
- Add Garlic and Salt: Stir in the minced garlic and cook for an additional minute. Season with kosher salt. If the mixture begins to stick, add a splash of vegetable broth to deglaze the pot, scraping any browned bits from the bottom.
- Build Tomato Flavor: Incorporate the tomato paste and cook for about one minute. Then add sugar and dried basil, stirring everything together to combine and enhance the tomato sweetness and herbaceous notes.
- Simmer Soup: Pour in the canned tomatoes with their juice and the vegetable broth. Bring to a simmer, cover the pot, and let it cook for 20 minutes, stirring occasionally. Taste and adjust salt as needed at this stage.
- Blend Soup with Cottage Cheese: Carefully transfer hot soup in batches to a blender. Add the cottage cheese to each batch and blend until completely smooth. To avoid steam build-up, leave a gap in the blender lid covered with a linen napkin for venting.
- Serve and Garnish: Pour the velvety soup into bowls. Season with freshly ground pepper, and garnish with optional parmesan cheese and fresh basil leaves for an extra burst of flavor.
Notes
- Use low sodium vegetable broth to control salt levels in the soup.
- When blending hot liquids, always vent the blender lid to prevent steam buildup and potential splattering.
- If you prefer a chunkier texture, blend only half the soup or blend less thoroughly.
- For a vegan version, substitute cottage cheese with silken tofu or vegan cream alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
