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A bowl of creamy orange tomato soup topped with fresh herbs and cracked black pepper next to a spoon.
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High Protein Tomato Soup with Cottage Cheese

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 185kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic , minced
  • 28 ounces canned crushed tomatoes
  • 2 cups low -sodium vegetable broth
  • 1 cup low -fat cottage cheese (2% milkfat)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  • Heat olive oil in a large heavy-bottomed pot over medium heat.
  • Add the diced onion and sauté for 5 minutes until translucent and softened.
  • Incorporate the minced garlic and red pepper flakes; sauté for 60 seconds until fragrant.
  • Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper.
  • Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
  • Remove the pot from heat and allow the soup to cool slightly for 5 minutes.
  • Transfer the soup to a high-speed blender or use an immersion blender directly in the pot.
  • Add the cottage cheese to the soup mixture.
  • Blend on high speed for 45-60 seconds until the texture is completely smooth and the cottage cheese is fully emulsified.
  • Return the soup to the pot to warm through over low heat if necessary, then serve immediately.