High Protein Tomato Soup
A warm and comforting tomato soup rich in flavor and creamy in texture, packed with protein from cottage cheese, making it perfect for a quick and nourishing meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- ½ teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans canned whole tomatoes (28 oz each) Use the liquid from the cans
- 3 cups vegetable broth (low sodium)
- 1½ cups cottage cheese (2% MF)
- pepper (to taste)
- Parmesan (optional garnish)
- Basil (optional garnish)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until softened, about 4 to 5 minutes.
- Add the minced garlic and cook for another minute, then add the kosher salt.
- If needed, deglaze the pot with a splash of vegetable broth.
- Stir in the tomato paste and cook for another minute, then add the sugar and dried basil.
- Add the canned tomatoes (with liquid) and vegetable broth. Cover and simmer for 20 minutes, stirring occasionally.
- After 20 minutes, blend the soup with the cottage cheese until smooth, doing this in batches if necessary. Ensure steam can escape while blending.
Serving
- Serve the soup warm, garnished with parmesan, basil, and pepper if desired.
Notes
This soup can be stored in the refrigerator for up to 4 days and can be frozen for up to 3 months. Adjust thickness with broth and use low-sodium broth for better flavor balance. For a vegan option, use silken tofu instead of cottage cheese.