Description
This high protein tomato soup combines the rich flavors of slow-simmered tomatoes, aromatic herbs, and creamy cottage cheese to create a smooth, comforting, and nutritious meal perfect for any season.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 onion, diced
- ½ teaspoon kosher salt
- 2 tablespoons minced garlic
Tomato Soup
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans whole canned tomatoes (two 28 oz cans, with liquid)
- 3 cups low sodium vegetable broth
- pepper, to taste
High Protein Addition and Garnish
- 1½ cups cottage cheese (2% milk fat)
- parmesan cheese (optional garnish)
- fresh basil (optional garnish)
Instructions
- Heat and Sauté Onions: In a large pot, warm the olive oil over medium heat. Add the diced onions and sauté them until they are softened and translucent, which should take about 4 to 5 minutes.
- Add Garlic and Salt: Stir in the minced garlic and cook for an additional minute until fragrant. Then add the kosher salt. If any bits stick to the bottom of the pot, deglaze it with a splash of vegetable broth to lift the flavors.
- Add Tomato Paste and Herbs: Mix in the tomato paste and cook it for about one minute to deepen its flavor. Next, add the sugar and dried basil, stirring well to combine all ingredients.
- Simmer Tomatoes and Broth: Pour in the canned whole tomatoes along with their liquid and the vegetable broth. Cover the pot and let the soup simmer gently for 20 minutes, stirring occasionally. At this point, taste and adjust salt as needed.
- Blend with Cottage Cheese: Carefully transfer the hot soup in batches to a blender. Add the cottage cheese to each batch and blend until completely smooth. To avoid steam buildup, keep the blender lid slightly vented and cover with a linen napkin.
- Serve and Garnish: Pour the finished soup into bowls and garnish with freshly ground pepper, grated parmesan cheese, and fresh basil leaves if desired. Serve immediately for the best flavor and texture.
Notes
- Be cautious when blending hot liquids to prevent splattering; vent the blender lid and cover with a cloth.
- You can adjust the sugar quantity depending on the acidity of your canned tomatoes.
- For a richer soup, use whole milk cottage cheese or add a swirl of cream before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: high protein tomato soup, creamy tomato soup, cottage cheese soup, easy tomato soup recipe, healthy tomato soup
