Creamy Cottage Cheese Tomato Soup
A quick and comforting soup that combines creamy cottage cheese with tomatoes for a rich, tangy flavor without heavy cream.
Ingredients
Main Ingredients
- 1 cup cottage cheese (use full-fat for creamier texture; low-fat works too) For the smoothest finish, blend briefly before adding.
- 2 cups diced tomatoes (canned or fresh; if using fresh, peel and seed if you prefer) If the canned tomatoes are very acidic, add a pinch of sugar.
- 1 cup vegetable broth (substitute chicken broth if not vegetarian) Add more if the soup is too thick.
- 1 small onion, chopped Provides flavor base.
- 2 cloves garlic, minced Add in the last minute of onion cooking to avoid burning.
- 1 teaspoon olive oil For sautéing onion and garlic.
- Salt and pepper to taste
- Fresh basil for garnish (optional) Adds fresh flavor.
Instructions
Preparation
- Heat 1 teaspoon olive oil in a medium pot over medium heat.
- Add the chopped onion and cook, stirring, until translucent and soft, about 5–7 minutes.
- Add the minced garlic in the last minute so it doesn’t brown.
Cooking
- Pour in the diced tomatoes and 1 cup vegetable broth.
- Bring the mixture to a gentle simmer and let it cook for 8–10 minutes to meld the flavors.
- Reduce heat to low and stir in the cottage cheese until well combined.
- If you prefer a very smooth soup, blend briefly with an immersion blender or transfer to a blender in batches.
- Taste and season with salt and black pepper.
- If the soup is too thick, add a splash more broth or water to reach your desired consistency.
- Serve warm, garnished with fresh basil leaves if using.
Notes
Refrigerate leftovers within two hours in an airtight container for up to 3–4 days. Reheat gently over low heat, stirring frequently. Freezing is not ideal, but possible—cool completely and store in a freezer-safe container for up to 2 months.