Cottage Cheese Tomato Soup
A velvety tomato soup made with cottage cheese. No cream, just flavor and protein in every spoonful.
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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.
Nutrition
Serving: 1 serving | Calories: 145kcal | Carbohydrates: 18g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 827mg | Potassium: 578mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5361IU | Vitamin C: 23mg | Calcium: 127mg | Iron: 3mg
