Description
A creamy and comforting high-protein tomato soup made with whole canned tomatoes and cottage cheese, flavored with garlic, basil, and a touch of sweetness. This easy-to-make soup is blended to a smooth consistency and garnished with parmesan and fresh basil, offering a nutritious option perfect for lunch or dinner.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 onion, diced
- ½ teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans (28 oz each) whole canned tomatoes
- 3 cups low sodium vegetable broth
Protein Addition
- 1½ cup cottage cheese (2% milk fat)
Optional Garnishes
- Parmesan cheese
- Fresh basil leaves
- Black pepper, to taste
Instructions
- Sauté onions: Heat olive oil over medium heat in a large pot. Add the diced onions and cook until softened and translucent, about 4 to 5 minutes.
- Add garlic and salt: Stir in the minced garlic and cook for 1 minute until fragrant. Add the kosher salt and deglaze the pot with a splash of vegetable broth if the bottom sticks, scraping any bits off the pot.
- Add tomato paste and seasonings: Mix in the tomato paste and cook for 1 minute. Then add sugar and dried basil, stirring well to combine all flavors.
- Simmer with tomatoes and broth: Pour in the canned whole tomatoes, including their liquid, along with the vegetable broth. Cover the pot and let it simmer gently for 20 minutes, stirring occasionally. Adjust salt to taste during this stage if needed.
- Blend soup with cottage cheese: Carefully transfer the hot soup to a blender in batches if necessary. Add the cottage cheese and blend until smooth, leaving room for steam to escape safely by partially removing the blender lid and covering the opening with a cloth to prevent splattering.
- Serve and garnish: Pour the soup into bowls and optionally top with grated parmesan cheese, fresh basil leaves, and freshly ground black pepper. Serve immediately for best taste.
Notes
- Be cautious when blending hot liquids; blend in batches and allow steam to escape safely to avoid splatters.
- Use low sodium vegetable broth to better control the salt levels in the soup.
- For creamier texture, use cottage cheese with higher fat content if desired.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Optional garnishes add flavor but can be omitted for a dairy-free or vegan variation by substituting cottage cheese accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: high protein tomato soup, creamy tomato soup, healthy tomato soup, cottage cheese soup, easy tomato soup, blended soup
