Description
This High Protein Tomato Soup with Cottage Cheese is a creamy, satisfying twist on the classic. Blended cottage cheese adds extra protein and richness while keeping the soup light and flavorful.
Ingredients
- 1 tablespoon olive oil
- 1 white onion, diced small
- 3/4 teaspoon salt
- Black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 4 cloves garlic, sliced
- 2 (26-ounce) cans whole San Marzano tomatoes
- 2 cups chicken bone broth
- Handful fresh basil leaves, torn
- 1 cup low-fat cottage cheese (2%)
- Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, salt, black pepper, and red pepper flakes. Cook for 6–8 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Add the sliced garlic and cook for 1–2 minutes, stirring frequently, until fragrant. Avoid letting the garlic burn.
4. Pour in the canned tomatoes, chicken bone broth, and basil leaves. Gently break up the tomatoes with a spatula.
5. Reduce heat to medium-low, cover the pot, and let the soup simmer for 15–20 minutes.
6. Turn off the heat and allow the soup to cool slightly.
7. Add the cottage cheese and use an immersion blender to blend the soup until completely smooth.
8. Taste and adjust seasoning with additional salt and pepper if needed.
9. Serve warm topped with grated Parmesan cheese and freshly cracked black pepper.
Notes
Allow the soup to cool slightly before blending to avoid splattering.
If you do not have an immersion blender, carefully blend the soup in batches using a heat-safe blender and return it to the pot afterward.
Using bone broth increases the protein content and adds extra depth of flavor.
Fresh basil gives the soup a brighter flavor, but dried basil can be used in a pinch.