Creamy Cottage Cheese Tomato Soup
A protein-rich and comforting twist on classic tomato soup, featuring tangy tomatoes, fragrant onions and garlic, and creamy cottage cheese.
Ingredients
Main Ingredients
- 2 cups tomatoes (canned whole or diced, or fresh peeled/chopped) Use canned tomatoes for speed or fresh in summer for brightness.
- 1 cup cottage cheese Full-fat for richness or low-fat to cut calories.
- 1 cup vegetable broth Or chicken broth if not vegetarian.
- 1 medium onion, chopped Yellow or sweet.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
Preparation
- Heat 1 tablespoon olive oil in a medium pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5–7 minutes. Stir occasionally to soften evenly.
- Add minced garlic and cook another 30–60 seconds until fragrant, avoiding browning.
Cooking
- Pour in the tomatoes and 1 cup of vegetable broth. Bring to a gentle boil.
- Reduce heat and simmer for about 10 minutes to meld flavors and break down the tomatoes.
- Remove from heat and let cool for a few minutes.
- Blend the soup until smooth using an immersion blender or countertop blender, venting the lid slightly.
Finishing
- Stir in 1 cup of cottage cheese until evenly incorporated.
- Return to low heat and warm through, stirring gently, avoiding boiling.
- Taste and adjust with salt and pepper. Serve hot topped with chopped basil or parsley.
Notes
For best flavor, use canned tomatoes in winter. For vegan options, swap cottage cheese for blended silken tofu or cashew cream. Cool soup quickly before refrigerating, and reheat gently. Cottage cheese can change texture after freezing; freeze the soup base first for best results.