Some days, all you need is a big bowl of cozy, creamy soup to make everything feel a little brighter. That’s exactly where this Creamy Cottage Cheese Tomato Soup steps in. It’s rich, velvety, and nourishing—without being heavy. And the best part? It comes together in less than 40 minutes with simple ingredients you probably already have at home.
As a mom of three who’s constantly juggling school runs, soccer practice, and the occasional meltdown in the cereal aisle (mine, not theirs 😉), I’ve learned that recipes like this are lifesavers. They’re quick, hearty, and just fancy enough to make me feel like I’ve treated myself to something special.
Table of Contents
Why You’ll Love This Creamy Cottage Cheese Tomato Soup
- Protein-packed thanks to cottage cheese (your secret weapon for creaminess without the heavy cream).
- Budget-friendly—a handful of pantry staples and fresh tomatoes do the trick.
- Wholesome and filling, yet light enough for a weeknight dinner.
- A perfect partner for a warm, crusty slice of garlic bread.
What Does Creamy Cottage Cheese Tomato Soup Taste Like?
Imagine the bright, slightly tangy flavor of roasted tomatoes wrapped up in a silky, savory hug. The cottage cheese makes it creamy without being overly rich, while the garlic and shallots give it that irresistible depth. It’s like your classic tomato soup got a glow-up, but kept its comforting soul.
Ingredients You’ll Need for Creamy Cottage Cheese Tomato Soup
When it comes to making the perfect Creamy Cottage Cheese Tomato Soup, a short and simple ingredient list is your best friend. Don’t worry—you won’t need a fancy pantry or rare spices. Just fresh produce, a few pantry staples, and the magic of cottage cheese to bring that creamy texture. Here’s everything you’ll need:
- Roma Tomatoes (2, quartered): Roma tomatoes are the backbone of this recipe. They’re naturally sweet, a little less watery than other varieties, and roast beautifully. If you only have cherry or vine-ripened tomatoes, those will work too—just keep an eye on roasting time.
- Shallot (1, peeled and quartered): Shallots give a delicate, slightly sweet onion flavor that blends seamlessly. If you don’t have shallots handy, you can substitute with half a small yellow onion.
- Garlic (4 cloves, peeled and halved): Garlic is the soul of almost every good soup. Roasting it brings out a rich, caramelized sweetness that balances the tangy tomatoes.
- Olive Oil (about 2 teaspoons): Just enough to coat the veggies before roasting. This helps everything soften up and develop that slightly smoky, roasted flavor.
- Salt (to taste): Start small and adjust after blending. Roasting the veggies naturally concentrates their flavor, so you may need less than expected.
- Cottage Cheese (½ cup): Here’s where the magic happens. Cottage cheese makes this soup ultra-creamy and adds a big protein boost without the heaviness of cream. If you love creamy soups like my Cheddar Garlic Herb Potato Soup, you’ll adore this healthy swap.
- Bone Broth (8.25 ounces): Bone broth deepens the flavor and gives the soup a hearty, nourishing base. You can use chicken or veggie broth if that’s what you have on hand.
- Tomato Paste (2 tablespoons): This little powerhouse doubles down on tomato flavor and helps create that gorgeous red color.
- Fortified Nutritional Yeast (1 tablespoon): Don’t skip this! Nutritional yeast adds a cheesy, nutty flavor while packing in extra B vitamins. It’s a hidden gem in dairy-light cooking.
- Italian Seasoning (½ teaspoon): A blend of herbs like oregano, basil, and thyme that ties the whole recipe together. If you prefer, you can add fresh basil right before serving for a pop of color and freshness.
How to Make Creamy Cottage Cheese Tomato Soup
Making Creamy Cottage Cheese Tomato Soup at home is much easier than you might think, and I promise it will taste like something you’d get at a cozy little café. Follow these steps, and you’ll have a steaming bowl ready to enjoy in no time.
Step 1: Prep and Roast the Veggies
Start by preheating your oven to 425°F (220°C). Grab your Roma tomatoes, shallot, and garlic cloves, and place them on a baking tray. Drizzle everything with a touch of olive oil and sprinkle lightly with salt.
Roasting is the secret to unlocking deep, rich flavors in tomato soup. The high heat caramelizes the tomatoes and garlic, giving the soup that naturally sweet, smoky undertone. Roast for about 20–30 minutes, or until the tomatoes are softened and the garlic smells amazing.
Step 2: Blend the Creamy Base
While your veggies are roasting, it’s time to create the creamy backbone of this soup. In a blender, add:
- Cottage cheese
- Bone broth
- Tomato paste
- Nutritional yeast
- Italian seasoning
Blend until smooth. This is where cottage cheese works its magic, giving you a velvety base that’s packed with protein but lighter than traditional cream soups. If you’ve tried my Creamy Butternut Squash Soup, you know how blending simple ingredients can create something silky and luxurious.
Step 3: Add the Roasted Tomatoes and Garlic
Once the veggies are done, carefully remove them from the oven and add them to the blender with the creamy base. Be careful here—the veggies will be hot! A little tip: when blending hot liquids, always place a kitchen towel over the blender lid and hold it down firmly to avoid any messy surprises.
Blend everything together until the soup is perfectly smooth. You should now have a gorgeous, deep-red Creamy Cottage Cheese Tomato Soup that smells absolutely irresistible.
Step 4: Taste and Adjust
Now for the fun part—tasting! Pour a spoonful, give it a sip, and see if you need to add more salt or seasoning. Sometimes just a tiny pinch more salt can make all the flavors sing.
If you like a little kick, this is the perfect moment to stir in red pepper flakes or even a dash of smoked paprika.
Step 5: Serve and Enjoy
Carefully pour the soup into bowls, garnish with fresh basil or a swirl of olive oil if you’d like, and serve immediately. Pair it with crusty garlic bread, a grilled cheese sandwich, or even just some simple crackers.
That’s it—you’ve just made a wholesome, comforting pot of Creamy Cottage Cheese Tomato Soup that’s not only delicious but also nourishing.
Tips and Tricks for Perfect Creamy Cottage Cheese Tomato Soup
- Blend safely: Hot liquids expand. Always cover the blender lid with a towel.
- Extra creamy? Add another spoonful of cottage cheese.
- Dairy-free option: Swap cottage cheese for silken tofu—it still gives a smooth texture.
- Want spice? Toss in a pinch of red pepper flakes before blending.
- Batch cooking: Double the recipe and freeze for easy lunches.
Storage for Creamy Cottage Cheese Tomato Soup
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portions for up to 2 months. Thaw in the fridge and reheat gently.
FAQs
Can I make this with canned tomatoes?
Yes! Use a 14.5 oz can of diced tomatoes—just skip roasting.
What can I serve with this soup?
It’s dreamy with a grilled cheese, garlic bread, or even over some cooked pasta.
Can I use Greek yogurt instead of cottage cheese?
You can, but it will be tangier. Cottage cheese gives the creamiest texture.
Conclusion
This Creamy Cottage Cheese Tomato Soup is comfort food reimagined—simple, wholesome, and deeply satisfying. Whether you’re making it for a cozy weeknight dinner or meal prepping for the week ahead, it’s bound to become a family favorite. So grab those tomatoes, fire up the oven, and let this silky soup warm you from the inside out.
And if you love this recipe, you might also enjoy my Homemade Roasted Tomato Soup or Olive Garden Chicken Gnocchi Soup for more cozy bowl moments.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Creamy Cottage Cheese Tomato Soup – Quick & Comforting Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Soup
- Method: Blender, Roasting
- Cuisine: American
Description
This Creamy Cottage Cheese Tomato Soup is rich, velvety, and high in protein thanks to the addition of cottage cheese. Roasted tomatoes and garlic deepen the flavor in this easy, nutritious twist on classic tomato soup.
Ingredients
- 2 Roma tomatoes, quartered
- 1 shallot, peeled and quartered
- 4 cloves garlic, peeled and halved
- 2 teaspoons olive oil, or as needed
- Salt to taste
- 1/2 cup cottage cheese
- 8.25 fluid ounces bone broth
- 2 tablespoons tomato paste
- 1 tablespoon fortified nutritional yeast
- 1/2 teaspoon Italian seasoning
Instructions
1. Preheat the oven to 425°F (220°C). Place tomatoes, shallot, and garlic on a baking tray. Spritz with olive oil and sprinkle with salt.
2. Roast in the preheated oven until soft, about 20 to 30 minutes.
3. Meanwhile, add cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning to the jar of a blender. Blend until smooth.
4. Remove roasted vegetables from oven and add to blender.
5. To blend hot soup, cover blender with the lid and hold the lid down tightly with a kitchen towel. Blend until smooth. Be cautious, contents will be hot.
6. Taste and add salt if needed.
7. Pour soup into bowls and serve immediately.
Notes
For a vegetarian version, use vegetable broth instead of bone broth.
Add red pepper flakes before blending for a spicy kick.
This soup pairs beautifully with grilled cheese or crusty bread.
