Description
This cozy, protein-boosted tomato soup uses cottage cheese to add creaminess and extra staying power — quick to make and simple enough for any night of the week.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- ½ tsp kosher salt (plus more to taste)
- 2 tbsp minced fresh garlic
- 1 tbsp tomato paste
- 2 tsp dried basil
- 1 tbsp granulated sugar
- 2 cans whole peeled tomatoes (28 oz each), with juices
- 3 cups low-sodium vegetable broth
- 1½ cups cottage cheese (2% milk fat)
- Freshly ground black pepper, to taste
- Grated Parmesan and fresh basil leaves, for garnish (optional)
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and turns translucent — about 4–5 minutes.
- Stir in the minced garlic and cook for another minute. Sprinkle in the salt. If the pan starts to stick, splash a little vegetable broth into the pan and scrape up any browned bits.
- Add the tomato paste and cook it briefly (30–60 seconds) to deepen the flavor. Then stir in the dried basil and sugar.
- Pour in the canned tomatoes (including their liquid) and the vegetable broth. Bring the pot to a gentle simmer, cover, and let it cook for about 20 minutes so the flavors meld. Taste and season with more salt if needed.
- Remove the pot from heat. Working in batches if necessary, transfer the hot soup and the cottage cheese to a blender and puree until silky smooth. (When blending hot liquids, leave a small vent and cover with a kitchen towel to let steam escape.) Alternatively, use an immersion blender and blend directly in the pot.
- Return the pureed soup to the pot, warm gently if needed, and adjust seasoning with black pepper.
- Serve bowls topped with a grating of Parmesan and a few basil leaves if you like.
Notes
Notes: If you plan to freeze leftovers, omit the cottage cheese and add it fresh when reheating to preserve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 176kcal
- Sugar: 14g
- Sodium: 912mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 11mg