Recipe

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This cottage cheese tomato bean soup is creamy, comforting, and made with simple ingredients.

A filling bowl of soup that's secretly packed with protein, thanks to a cottage cheese upgrade without any lumps.

top view of cottage cheese tomato soup with beans

Tomato Bean Soup with Cottage Cheese

Blending cottage cheese into this soup adds protein, turning a humble recipe like tomato bean soup into something more filling and satisfying.

It's a trick I use to avoid heavy cream like in my cottage cheese alfredo, and one of my favorite ways to make comfort food more nourishing without changing what my family loves about it. Just serve this soup with crusty bread, and dinner is done.

Ingredients

The base of this recipe is canned whole tomatoes, cannellini beans, cottage cheese, baby spinach, and vegetable broth. For extra flavor, you’ll also need aromatic veggies (onion, garlic, and carrots) and simple herbs (thyme, oregano, and basil).

How to Make Cottage Cheese Tomato Bean Soup

This cottage cheese soup, bulked with flavor and nutrition, comes together easily by following these four simple steps:

Sauté the aromatic veggies in a large pot for a few minutes. Once done, add the tomatoes and the broth.
Simmer for 20 minutes. Then, add the cottage cheese and part of the beans.
Blend the soup with an immersion blender or work in batches in a regular blender.
Keep cooking on low for 5 minutes after adding the remaining beans and spinach. Serve the cottage cheese soup, and enjoy!

a bowl of cottage cheese tomato soup with beans

How to Make It Creamy

I know that blending the soup might sound a little intimidating, but trust me, it’s super simple. You can use the immersion blender and blend the soup directly in the pot, or use a regular blender and blend the soup in batches. One way or the other, you’ll warm up the soup again in the pot, and it will yield a velvety, creamy texture to drool for!

Benefits of this Recipe

This cottage cheese soup is not just creamy and delicious, but also a satisfying meatless meal packed with nutrition. The veggies and beans add fiber, minerals, and vitamins, while the cottage cheese makes it filling with its extra dose of protein. Totally a win!

Cottage Cheese Tomato Bean Soup

Servings: 6

Prep Time: 5

Cook Time: 30

Total Time: 35

This cottage cheese tomato bean soup is creamy, comforting, and made with simple ingredients.

5 from 3 votes

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Ingredients

1 tablespoon olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
2 carrots, chopped
28 ounce can of whole tomatoes
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon basil
½ teaspoon salt
3 cups vegetable broth
2 cans cannellini beans, rinsed and drained
1 cup cottage cheese
2 cups baby spinach

Instructions

Sauté:

Heat the oil in a large pot over medium heat. Add the onion and sauté it for about 2 to 3 minutes, stirring. Then add the garlic and carrots and sauté for about a minute, until the garlic is fragrant.
Add the can of whole tomatoes, with the liquid, and the spices. Stir to combine. Add the vegetable broth, mix, and bring the contents of the soup to a boil. Reduce the heat to low and simmer for 20 minutes covered. Add the cottage cheese to the pot, and half a can of beans, and stir.

Blend:

Use an immersion blender or, in batches, blend the tomato soup contents in the pot until the texture is smooth. Return the soup to the pot.
Add the remaining beans and the spinach and simmer over low heat until the spinach is wilted and the soup is hot, for about 5 minutes.

Serve:

Ladle the creamy soup into bowls. Serve with a drizzle of olive oil or with shredded parmesan sprinkled over the top. Sliced, crusty bread on the side pairs great with this soup.

Store:

Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Notes

Vegetable broth comes in 32-oz cartons, which means you’ll have 1 cup of broth left. If the soup is too thick after blending, add a cup of broth to the pot and stir.