Description
A warm and creamy tomato soup packed with protein from cottage cheese, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 (28-ounce) can whole peeled tomatoes
- 3 cups vegetable broth (or bone broth for extra protein)
- Pinch of salt
- Pinch of black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 cup finely chopped basil
- 2 tablespoons tomato paste
- 3/4 cup cottage cheese
Instructions
- In a soup pot, heat a splash of oil over medium heat. Once hot, add the finely chopped onion and cook for about 5 minutes until it becomes translucent.
- Stir in the garlic and continue to cook for an additional 3 minutes.
- Add the whole peeled tomatoes, vegetable broth, salt, black pepper, oregano, thyme, basil, and tomato paste to the pot. Bring everything to a simmer and let it cook for 15-20 minutes.
- Carefully transfer the soup to a blender, adding in the cottage cheese. Blend until smooth and creamy.
- Serve hot, divided into bowls.
Notes
Serve with crusty bread or a grilled cheese sandwich. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg