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 yet light, it’s packed with flavor and perfect for a cozy meal any day of the week.

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: Add olive oil to your pot and heat over medium.
2. Step 2: Add diced onion, salt, pepper, and red pepper flakes. Cook for 6-8 minutes, stirring occasionally, until the onion is translucent and soft.
3. Step 3: Add sliced garlic and cook for 1-2 minutes, stirring frequently until fragrant. Be careful not to burn the garlic.
4. Step 4: Add the tomatoes, chicken broth, and torn basil leaves. Gently break up the tomatoes with a spatula, leaving some chunks. Stir and reduce heat to medium-low. Cover and simmer for 15-20 minutes.
5. Step 5: Turn off the heat and allow the soup to cool slightly. 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 using a heat-safe blender, then return the soup 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

• Use fresh basil if available for a brighter flavor, or substitute with dried basil in smaller amounts.
• For a vegan version, replace chicken bone broth with vegetable broth and cottage cheese with silken tofu or a plant-based cream alternative.
• If you prefer a chunkier texture, pulse the soup briefly when blending to leave some tomato pieces intact.

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 occasionally. 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 use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be used. You’ll need about 3-4 pounds of fresh tomatoes, peeled and chopped. They may require a longer simmer to develop flavor.

Is it necessary to blend the soup completely smooth?

No, blending is optional based on your texture preference. Some may prefer a chunky soup while others enjoy a smooth, creamy texture. Adjust blending time accordingly.

High Protein Tomato Soup with Cottage Cheese Recipe

Print Recipe

★★★★★

5 from 73 reviews

This high protein tomato soup with cottage cheese is a comforting and nutritious dish that combines the rich flavors of San Marzano tomatoes, fresh herbs, and creamy cottage cheese. Perfect for a wholesome meal, this soup is easy to prepare on the stovetop and blended to a smooth, velvety texture, making it both satisfying and healthful.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• 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

• 1 cup low fat cottage cheese (2% fat recommended)
• Grated parmesan, for serving (optional)
• Freshly cracked black pepper, for serving

Instructions

1. Heat the oil: Add olive oil to your pot and heat it over medium heat until shimmering.
2. Sauté the onion: Add the diced onion along with salt, pepper, and red pepper flakes if using. 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. Take care not to burn the garlic during this step.
4. Add tomatoes and broth: Pour in the canned San Marzano tomatoes and chicken bone broth. Add the torn basil leaves. Gently break up the tomatoes using a spatula, but it’s fine if they remain mostly chunky. Stir well, reduce heat to medium-low, cover, and let the soup simmer for 15-20 minutes to meld the flavors.
5. Blend the soup: Turn off the heat and allow the soup to cool slightly for best blending results. Add the cottage cheese, then use an immersion blender to puree the soup until completely smooth. If you don’t have an immersion blender, carefully blend the soup in batches in a heat-safe blender, then return it to the pot.
6. Season and serve: Taste the soup and adjust seasoning with additional salt and pepper as desired. Serve hot, garnished with grated parmesan and freshly cracked black pepper if desired. Enjoy your nutritious high protein tomato soup!

Notes

• Using San Marzano tomatoes adds a sweeter and less acidic flavor to the soup.
• Bone broth adds extra nutrients and depth of flavor but you can substitute with vegetable broth for a lighter or vegetarian option.
• Red pepper flakes are optional and can be adjusted based on your spice preference.
• For a vegan version, omit cottage cheese and use a plant-based yogurt or cashew cream instead.
• The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• To make the soup richer, add a splash of cream or extra parmesan at the end.

Keywords: high protein tomato soup, cottage cheese soup, healthy tomato soup, creamy tomato soup, easy soup recipe, Italian soup, low fat soup, bone broth soup