Description
A blended tomato soup boosted with cottage cheese for extra protein without using heavy cream.
Ingredients
Scale
- 2 cups tomatoes (canned or fresh) — fire-roasted canned optional
- 1 cup cottage cheese — full-fat gives more richness
- 1 cup vegetable broth — low-sodium if you want control
- 1 onion, chopped
- 2 cloves garlic, minced — fresh only, not powder
- 1 teaspoon olive oil — keeps the soup lighter than butter
- Salt and pepper to taste
- Fresh basil for garnish (optional) — adds bright finish
Instructions
- Heat the olive oil in a pot over medium heat until it shimmers.
- Add the chopped onion and garlic, and sauté until the onion is translucent, about 5–7 minutes.
- Add the tomatoes and vegetable broth, and bring to a simmer.
- Cook for about 10 minutes to allow the flavors to meld.
- Stir in the cottage cheese and season with salt and pepper.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with fresh basil if desired.
Notes
For best results, use a wide, heavy-bottomed pot to avoid steam pockets and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 10mg