Cottage Cheese Tomato Soup
A creamy, protein-packed tomato soup made silky by blended cottage cheese. Quick to make, light yet satisfying—perfect with crusty bread.
Ingredients
Base
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 28 oz crushed tomatoes (or 1.5 lbs fresh tomatoes, peeled and chopped)
- 2 cups low-sodium vegetable broth or chicken
Creamy mixture
- 1 cup full-fat cottage cheese small curd
- ¼ cup heavy cream or whole milk optional
Seasoning & garnish
- 1 tsp dried basil or 1 tablespoon fresh, chopped
- ½ tsp sugar optional
- Salt and freshly ground black pepper to taste
- Fresh basil leaves olive oil drizzle, crusty bread for serving
Instructions
- Heat olive oil in a medium pot over medium heat. Add chopped onion with a pinch of salt and cook until translucent, 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.
- Add crushed tomatoes and broth. Bring to a gentle simmer, then reduce heat and cook 10–12 minutes to blend flavors. Stir in sugar if tomatoes are too acidic.
- Remove from heat for a minute. Add cottage cheese and optional cream. Puree with an immersion blender or in batches in a countertop blender until smooth and velvety.
- Return to low heat, stir in basil, and season with salt and pepper. Warm for 1–2 minutes and serve topped with fresh basil, a drizzle of olive oil, and crusty bread.
Notes
- Use small-curd cottage cheese for the smoothest texture, but any type will work after blending.
- Reheat gently—avoid boiling after adding dairy to prevent split textures.
- Leftovers keep 3 days in the refrigerator; freeze for up to 2 months (thaw and blend before reheating).
Nutrition
Calories: 250kcalCarbohydrates: 18gProtein: 16gFat: 14gSaturated Fat: 5gSodium: 520mgSugar: 10g
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