High Protein Tomato Soup with Cottage Cheese Recipe
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.
- 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
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
- Heat the olive oil: Add olive oil to a pot and heat it over medium heat until shimmering.
- 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.
- 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.
- 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.
- 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.
- 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
