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Add cottage cheese and turn classic tomato soup into something heartier without losing the comfort food vibes.
High Protein Tomato Soup with Cottage Cheese
This protein-packed tomato soup reminds me of my veggie tomato soup, only creamier and more satisfying thanks to the cottage cheese. It blends in seamlessly and gives this comforting recipe a protein boost without changing the classic tomato flavor my family loves.
When I want something heartier, I make my tomato bean cottage cheese soup or tomato soup with meat, but for a cozy weeknight dinner or quick lunch, this one hits the spot. Just pair it with some crusty bread and you're set.
Ingredients
Aside from canned whole tomatoes, what makes this soup so delicious are simple aromatic veggies (onion, garlic, and carrots) and herbs (oregano and basil). You’ll also need vegetable broth to turn the veggies into a soup, and cottage cheese for the creamy high-protein twist. Amazing!
How to Make Cottage Cheese Tomato Soup
Begin by sautéing the aromatics in a pot for a few minutes. Then, add the tomatoes and the broth. Once it boils, let it simmer for 20 minutes. Add the cottage cheese to the soup and blend it until smooth. Simmer again, and serve!
How to Blend Creamy Soup
My favorite way to blend the cottage cheese into the soup is using an immersion blender directly into the pot. If you don’t have one, grab your regular blender and blend the soup with the cottage cheese in batches. Once done, transfer the soup back to the pot.
What to Serve With Tomato Soup
Can this creamy cottage chees tomato soup get any better? Yes! Serve it with baked cheese twists, your favorite grilled cheese, or a simple side salad for a complete meal everyone will devour!
Cottage Cheese Tomato Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 2 large carrots, chopped
- 28 ounce can of whole tomatoes
- 1 teaspoon oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- 3 cups vegetable broth
- 1 cup cottage cheese
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 soup to a boil. Reduce the heat to low and simmer for 20 minutes covered.
Blend:
- Add the cottage cheese to the pot and stir. Use an immersion blender or, in batches, use a blender to blend it until the texture is smooth. Return the soup to the pot and simmer until ready to serve.
Serve:
- Ladle the creamy soup into bowls. Serve with a drizzle of olive oil or with fresh basil or herbs 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.
Kate says
Love it!! My go too tomato soup recipe!
Katie says
This tomato soup was amazing, and I love the extra bit of protein from the cottage cheese, since this is a meatless soup.
Gina says
This cottage cheese tomato soup was the perfect way to add some protein to my day! It was comforting but healthy
Penny says
Adding cottage cheese to tomato soup is brilliant! Thanks for the recipe