High Protein Tomato Soup with Cottage Cheese Recipe

Introduction

This high-protein tomato soup with cottage cheese is a comforting and nutritious twist on a classic favorite. Creamy, tangy, and packed with flavor, it’s perfect for a cozy meal that keeps you full and satisfied.

Ingredients

• 1 Tbsp olive oil
• 1 white onion, diced small
• ¾ tsp salt
• Black pepper, to taste
• ¼ tsp red pepper flakes (optional)
• 4 cloves garlic, sliced
• 2 26-oz cans whole San Marzano tomatoes
• 2 cups chicken bone broth
• Handful torn basil leaves
• 1 cup low fat cottage cheese (2% recommended)

Instructions

1. Step 1: Heat the olive oil in a pot over medium heat.
2. Step 2: Add the diced onion, salt, black pepper, and red pepper flakes if using. Cook for 6-8 minutes, stirring occasionally, until the onion is soft and translucent.
3. Step 3: Stir in the sliced garlic and cook for 1-2 minutes, stirring frequently until fragrant. Be careful not to let the garlic burn.
4. Step 4: Add the whole San Marzano tomatoes, chicken bone broth, and torn basil leaves. Gently break up the tomatoes with a spatula, leaving some chunks if desired. Stir, then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
5. Step 5: Turn off the heat and let the soup cool slightly for best blending results. Add the cottage cheese, then use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully blend in batches in a heat-safe blender and return to the pot.
6. Step 6: Taste the soup and adjust salt and pepper as needed. Serve warm, optionally topped with grated Parmesan and freshly cracked black pepper. Enjoy!

Tips & Variations

• For a vegan version, substitute chicken bone broth with vegetable broth and use dairy-free cottage cheese alternatives.
• Add a splash of cream or coconut milk for an even richer texture.
• Use fresh tomatoes in season for a brighter flavor instead of canned.
• Add a pinch of smoked paprika or cumin for a smoky twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an immersion blender?

Yes, you can carefully transfer the soup in batches to a standard blender to puree it. Make sure the soup isn’t too hot to avoid splattering, and hold the lid securely when blending.

Is cottage cheese essential for the protein boost?

Cottage cheese adds creaminess and protein, but you can substitute with Greek yogurt or silken tofu if preferred. Each option will slightly change the texture and flavor.

High Protein Tomato Soup with Cottage Cheese Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

This High Protein Tomato Soup with Cottage Cheese is a creamy, flavorful, and nutritious twist on classic tomato soup. Packed with protein from low-fat cottage cheese and enriched with fresh basil and San Marzano tomatoes, this comforting soup is perfect for a healthy lunch or dinner. The soup is simmered to develop deep flavors, then blended to a smooth consistency, creating a deliciously creamy texture without heavy cream.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 1 Tbsp olive oil
• 1 white onion, diced small
• ¾ tsp salt
• Black pepper, to taste
• ¼ tsp red pepper flakes (optional)
• 4 cloves garlic, sliced
• 2 26-oz cans whole San Marzano tomatoes
• 2 cups chicken bone broth
• Handful torn basil leaves

Finishing Ingredient

• 1 cup low fat cottage cheese (2% fat recommended)

Instructions

1. Heat the olive oil: Add olive oil to a pot and heat it over medium heat until shimmering.
2. Sauté the onion and spices: Add diced onion, salt, black pepper, and red pepper flakes to the pot. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and soft.
3. Add garlic: Stir in the sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic to avoid bitterness.
4. Add tomatoes, broth, and basil: Pour in the whole San Marzano tomatoes, chicken bone broth, and torn basil leaves. Gently break up the tomatoes using a spatula, leaving some chunks if you prefer. Stir everything to combine, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes to meld the flavors.
5. Blend the soup: Turn off the heat and let the soup cool slightly for better blending. Add the cottage cheese to the pot. Use an immersion blender to blend the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a heat-safe blender, blend until smooth, and return it to the pot.
6. Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if desired. Serve hot, optionally garnished with grated parmesan cheese and freshly cracked black pepper. Enjoy your creamy high-protein tomato soup!

Notes

• Using San Marzano tomatoes offers a sweeter and richer tomato flavor, but regular canned whole tomatoes can be used as a substitute.
• Adjust red pepper flakes based on your preference for spice level or omit for a mild version.
• Low-fat cottage cheese adds protein without adding too much fat, making this a healthier creamy soup alternative.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• If you prefer a chunkier texture, blend less and leave some tomato pieces intact.
• For a vegetarian option, substitute chicken bone broth with vegetable broth.
• Serve with crusty bread or a grilled cheese sandwich for a classic pairing.

Keywords: High protein tomato soup, creamy tomato soup, cottage cheese soup, healthy tomato soup, easy tomato soup recipe, Italian tomato soup