Print

High Protein Tomato Soup with Cottage Cheese

Bowl of high protein tomato soup with cottage cheese garnished with fresh basil and parmesan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy and satisfying tomato soup with 11 grams of protein per serving. The secret cottage cheese ingredient makes it more filling than traditional tomato soup. Ready in 40 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • ½ teaspoon kosher salt
  • 2 tablespoons minced garlic
  • 1 tablespoon tomato paste
  • 2 teaspoons dried basil
  • 1 tablespoon sugar
  • 2 cans whole tomatoes (two 28 oz cans, with liquid)
  • 3 cups vegetable broth, low sodium
  • 1½ cups cottage cheese, 2% milk fat
  • Pepper, to taste
  • Parmesan, optional garnish
  • Basil, optional garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and translucent.
  2. Add minced garlic and cook for 1 minute until fragrant. Add salt. If anything is sticking to the bottom, add 2 to 3 tablespoons of vegetable broth and scrape up any brown bits with a wooden spoon.
  3. Stir in tomato paste and cook for 1 minute. Add sugar and dried basil, stirring to combine.
  4. Pour in canned whole tomatoes with their liquid and vegetable broth. Cover and simmer for 20 minutes, stirring occasionally. Adjust salt to taste.
  5. Transfer hot soup to blender along with cottage cheese. Work in two batches if needed (3 to 4 cups per batch). Remove center cap from lid and cover opening with kitchen towel. Blend on high for 60 to 90 seconds until completely smooth with no white flecks visible.
  6. Pour blended soup back into pot and rewarm over medium-low heat until soup reaches 165°F or is steaming hot, about 3 to 5 minutes.
  7. Serve hot topped with parmesan, fresh basil, and cracked pepper if desired.

Notes

  • Use canned whole tomatoes instead of crushed for smoother texture and better flavor.
  • Blend cottage cheese thoroughly (60 to 90 seconds) or soup may look curdled. The soup should look completely uniform and silky smooth.
  • Soup will need rewarming after blending since cold cottage cheese cools it down.
  • Do not freeze – cottage cheese separates and changes texture when thawed.
  • Store in refrigerator up to 4 days in airtight container. Tastes even better the next day.

Nutrition

Find it online: https://www.benefitiany.com/high-protein-tomato-soup/