Name: High Protein Tomato Soup : Creamy, Cozy, and Cottage Cheese-Powered
Ingredients: 2 tbsp olive oil; 2 onions, diced (yellow onions preferred); 1 tsp kosher salt; 4 tbsp minced garlic (≈8–10 cloves); 2 tbsp tomato paste; 4 tsp dried basil (or 1 handful fresh, added at the end); 2 tbsp sugar (or 1 grated carrot for natural sweetness); 4 cans (28 oz each) whole peeled tomatoes, with juice; 6 cups low-sodium vegetable broth (or chicken broth); 3 cups 2% cottage cheese, room temperature; Black pepper, to taste; Optional: ¼ tsp red pepper flakes

Description

This isn’t your ordinary tomato soup—it’s luxuriously creamy without heavy cream and loaded with protein thanks to cottage cheese. It’s cozy, nourishing, and perfect for rainy afternoons, weeknight dinners, or pairing with a cheesy grilled sandwich. The cottage cheese blends seamlessly, leaving a velvety smooth texture and a subtle richness that will have everyone coming back for seconds.

Ingredients

Scale

For the Soup:

2 tbsp olive oil
2 onions, diced (yellow onions preferred)
1 tsp kosher salt
4 tbsp minced garlic (≈8–10 cloves)
2 tbsp tomato paste
4 tsp dried basil (or 1 handful fresh, added at the end)
2 tbsp sugar (or 1 grated carrot for natural sweetness)
4 cans (28 oz each) whole peeled tomatoes, with juice
6 cups low-sodium vegetable broth (or chicken broth)
3 cups 2% cottage cheese, room temperature
Black pepper, to taste
Optional: ¼ tsp red pepper flakes

Instructions

Cook the Onions:
Heat olive oil in a large pot over medium heat. Add onions and salt. Cook 5–7 minutes until soft and translucent, stirring occasionally.
Add Garlic & Tomato Paste:
Stir in garlic and cook 1 minute. Add tomato paste, basil, sugar, and red pepper flakes (if using). Cook 2 minutes, letting the paste darken slightly.
Add Tomatoes & Broth:
Pour in tomatoes with juice and vegetable broth. Break up tomatoes with a spoon. Bring to a simmer.
Simmer:
Reduce heat and let the soup simmer, uncovered, 25–30 minutes. Stir occasionally.
Blend with Cottage Cheese:
Remove from heat. Stir in cottage cheese. Use an immersion blender (or countertop blender in batches) to blend until completely smooth and creamy.
Season to Taste:
Adjust salt and pepper. Add more red pepper flakes if desired.

Notes

Let cottage cheese come to room temperature before blending to avoid graininess.
Blend for 2–3 minutes for silky smooth results.
Freeze cooled soup up to 3 months; thaw overnight and reheat gently.
Adjust sweetness with sugar or carrot if the soup is too acidic.

Nutrition

Calories: 180cal Per Serving
Carbohydrates: 18g
Fiber: 7g
Protein: 15g