Can I use a different type of tomato?

Yes, but canned whole tomatoes give the best texture and flavor here. They break down beautifully and create a smooth soup when blended.

Does the soup taste like cottage cheese?

Not in a strong way. Once blended, the cottage cheese disappears into the soup and mostly adds creaminess and body.

Can I make this soup dairy-free?

This version relies on cottage cheese for the protein boost and creaminess, so it would need a different approach if you want it dairy-free.

Is this soup filling enough for dinner?

Absolutely. That is one of the biggest advantages of High Protein Tomato Soup . The cottage cheese makes it much more satisfying than classic tomato soup.

Can I use an immersion blender?

You can, but the soup will not be quite as silky as it gets in a high-speed blender. Still, it works if you want to keep things simple.

What makes this a Healthy Filling Soup?

The combination of tomatoes, broth, and cottage cheese gives you a bowl that tastes comforting but also keeps you satisfied longer. That is the whole point of this recipe.

Why is this one of your High Protein Soup Ideas?

Because it turns a classic comfort food into something more balanced, more filling, and much more practical for everyday eating.

Creamy High Protein Tomato Soup with Cottage Cheese

Description

This High Protein Tomato Soup is creamy, cozy, and packed with savory tomato flavor plus a protein boost from cottage cheese. It comes together quickly with simple pantry ingredients and makes a satisfying lunch or dinner that feels comforting without being heavy.

Ingredients

Scale

1 tablespoon olive oil
1 onion, finely diced
1/2 teaspoon kosher salt
2 tablespoons minced garlic
1 tablespoon tomato paste
2 teaspoons dried basil
1 tablespoon sugar
2 cans whole canned tomatoes, 28 ounces each, with juices
3 cups low-sodium vegetable broth
1 1/2 cups cottage cheese, 2% milk fat
Black pepper, to taste
Parmesan, for serving if desired
Fresh basil, for serving if desired

Instructions

Heat the olive oil in a large pot over medium heat. Once the oil is warm, add the diced onion and cook it until the pieces soften and become translucent, about 4 to 5 minutes. Stir occasionally so the onion cooks evenly and does not stick.
Add the minced garlic and cook for about 1 minute, just until fragrant. Stir in the kosher salt. If you notice any browned bits forming on the bottom of the pot, pour in a small splash of vegetable broth and scrape the bottom with a spoon to loosen them. That adds flavor and keeps the pot from scorching.
Add the tomato paste to the pot and stir it into the onion and garlic mixture. Let it cook for about 1 minute so the flavor deepens and the paste loses its raw edge.
Sprinkle in the dried basil and add the sugar. Stir well so the seasoning distributes evenly through the base of the soup.
Pour in the canned whole tomatoes with all of their liquid, followed by the vegetable broth. Stir everything together until combined, then bring the soup to a gentle simmer.
Cover the pot and let the soup cook for about 20 minutes. Stir every so often while it simmers. This gives the tomatoes time to soften and the flavors time to develop. Taste the broth near the end of the simmer and add a little more salt if needed.
Once the soup has finished simmering, remove it from the heat and carefully transfer it to a blender. Add the cottage cheese directly into the blender with the hot soup. Work in batches if needed, depending on the size of your blender.
Blend until the soup becomes smooth and creamy. Be careful blending hot liquid: do not overfill the blender, and make sure steam can escape. If your blender lid has a removable center cap, take it out. You can lightly cover the opening with a clean kitchen towel or linen napkin while blending so the hot steam vents safely.
Pour the blended soup back into the pot if you worked in batches. Stir and taste again, then season with black pepper and additional salt if needed.
Ladle the soup into bowls and finish with parmesan and fresh basil if you like. Serve hot and enjoy right away.

Notes

A high-speed blender gives the smoothest texture.
Do not freeze this soup after adding cottage cheese, because the texture can change once thawed.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

Nutrition

Calories: 176kcal
Sugar: 14g
Sodium: 912mg
Fat: 6g
Carbohydrates: 23g
Fiber: 5g
Protein: 11g
Cholesterol: 11mg