Description
A velvety, protein-packed twist on classic tomato soup. Cottage cheese and bone broth give this cozy soup staying power while preserving bright tomato flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- ¾ teaspoon salt (adjust to taste)
- Freshly ground black pepper, as needed
- ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
- 4 garlic cloves, thinly sliced
- 2 cans (26 oz each) whole San Marzano tomatoes
- 2 cups chicken bone broth
- A handful of basil leaves, torn
- 1 cup low-fat cottage cheese (2% recommended)
Equipment
- Large stockpot or Dutch oven
- Immersion blender (or a heat-safe blender for batch blending)
Instructions
- Warm the olive oil in the pot over medium heat.
- Add the chopped onion, salt, pepper and red pepper flakes. Sauté, stirring now and then, until the onion softens and turns translucent, about 6–8 minutes.
- Stir in the sliced garlic and cook for another 1–2 minutes until fragrant — watch it closely so it doesn’t brown.
- Pour in the canned tomatoes and the bone broth, then toss in the torn basil. Use a spatula to gently press and partly break up the whole tomatoes; they can remain a bit chunky at this point.
- Reduce the heat to medium–low, cover the pot, and let the mixture simmer for 15–20 minutes so the flavors meld.
- Remove the pot from the heat and allow the soup to cool slightly for a few minutes. Stir in the cottage cheese.
- Purée the soup until silky using an immersion blender right in the pot. If you don’t have an immersion blender, carefully transfer the soup in batches to a heat-safe blender, blend until smooth, and return each batch to the pot.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and finish with grated Parmesan and a crack of black pepper if you like.
Notes
- Let the soup cool briefly before adding and blending the cottage cheese — this helps it incorporate smoothly.
- For a dairy-free alternative, replace cottage cheese with pureed white beans and use vegetable broth.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage; thaw overnight before reheating gently on the stove.
Nutrition
- Calories: 151kcal
- Sugar: 13g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 2mg