High Protein Tomato Soup with Cottage Cheese Recipe

Introduction

This High Protein Tomato Soup with Cottage Cheese is a comforting and nutritious twist on a classic favorite. Packed with creamy cottage cheese and flavorful San Marzano tomatoes, it’s perfect for a cozy meal that also boosts your protein intake.

Ingredients

• 1 Tbsp olive oil
• 1 white onion, diced small
• ¾ tsp salt
• Black pepper, to taste
• ¼ tsp red pepper flakes (optional)
• 4 cloves garlic, sliced
• 2 26-oz cans whole San Marzano tomatoes
• 2 cups chicken bone broth
• Handful torn basil leaves
• 1 cup low fat cottage cheese (2%)

Instructions

1. Step 1: Heat the olive oil in a pot over medium heat.
2. Step 2: Add the diced onion, salt, black pepper, and red pepper flakes if using. Cook for 6-8 minutes, stirring occasionally, until the onion is translucent and soft.
3. Step 3: Add the sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Take care not to burn the garlic.
4. Step 4: Stir in the tomatoes, chicken bone broth, and torn basil leaves. Gently break up the tomatoes with a spatula, keeping them mostly chunky at this stage. Reduce heat to medium-low, cover, and let simmer for 15-20 minutes.
5. Step 5: Turn off the heat and allow the soup to cool slightly. Add the cottage cheese, then blend the soup with an immersion blender until smooth. If you don’t have one, carefully blend the soup in batches in a heat-safe blender and return it to the pot.
6. Step 6: Taste and adjust salt and pepper as needed. Serve with grated parmesan and freshly cracked black pepper if desired. Enjoy!

Tips & Variations

• For a vegan version, substitute chicken bone broth with vegetable broth and use a plant-based cottage cheese alternative.
• Add a splash of heavy cream or coconut milk after blending for extra creaminess.
• If you prefer a chunkier soup, pulse the blender briefly instead of blending fully smooth.
• Use fresh tomatoes in season for a brighter flavor instead of canned.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain an even temperature. Avoid boiling after adding the cottage cheese to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an immersion blender?

Yes, you can carefully blend the soup in batches using a heat-safe countertop blender. Just be cautious with the hot liquid and allow it to cool slightly before blending.

Is this soup suitable for a high-protein diet?

Absolutely! The addition of cottage cheese boosts the protein content significantly, making it a nutritious and satisfying choice for those looking to increase their protein intake.

High Protein Tomato Soup with Cottage Cheese Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

This high-protein tomato soup combines the rich flavors of San Marzano tomatoes, aromatic garlic and basil, and the creamy addition of low-fat cottage cheese for added protein. It’s a comforting, savory dish perfect for a nutritious lunch or dinner, delivering both taste and health benefits in a simple, easy-to-make recipe.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Low Fat

Ingredients

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Main Ingredients

• 1 Tbsp olive oil
• 1 white onion (diced small)
• ¾ tsp salt
• Black pepper (to taste)
• ¼ tsp red pepper flakes (optional)
• 4 cloves garlic (sliced)
• 2 26-oz cans whole San Marzano tomatoes
• 2 cups chicken bone broth
• Handful torn basil leaves
• 1 cup low fat cottage cheese (2%)

Instructions

1. Heat the olive oil: Add olive oil to your pot and heat over medium heat to prepare for sautéing the onions and spices.
2. Sauté onions and seasonings: Add the diced white onion along with salt, black pepper, and optional red pepper flakes. Cook for 6-8 minutes, stirring occasionally, until the onions become translucent and soft.
3. Add garlic: Stir in the sliced garlic cloves and cook for 1-2 minutes, stirring frequently to release its aroma, taking care not to burn it.
4. Add tomatoes, broth, and basil: Pour in the whole San Marzano tomatoes and chicken bone broth. Add the torn basil leaves. Gently break up the tomatoes with a spatula but keep some chunkiness if desired. Reduce heat to medium-low, cover, and let it simmer for 15-20 minutes.
5. Blend the soup: Turn off the heat and allow the soup to cool slightly. Add the low-fat cottage cheese, then use an immersion blender to blend the soup until completely smooth. If you don’t have an immersion blender, carefully blend in batches using a heat-safe blender and return to the pot.
6. Season and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, optionally topped with grated Parmesan cheese and freshly cracked black pepper. Enjoy your nutritious high-protein tomato soup!

Notes

• Using San Marzano tomatoes adds a richer, sweeter flavor, but you can substitute with other high-quality canned whole tomatoes.
• The chicken bone broth adds depth and nutrition, but vegetable broth can be used to make it vegetarian.
• Be careful not to burn the garlic when sautéing, as it will add a bitter taste.
• If you prefer a chunkier soup, blend less or skip blending altogether.
• For a vegan version, replace cottage cheese with silken tofu or a plant-based yogurt alternative.

Keywords: high protein tomato soup, cottage cheese soup, San Marzano tomatoes, healthy tomato soup, creamy tomato soup, easy soup recipe