Name: Cottage Cheese Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil or butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes (or 4 cups fresh tomatoes, chopped); 2 cups vegetable broth or chicken broth; 1 tsp dried basil (or 1 tbsp fresh basil); ½ tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp smoked paprika (optional, for depth); ½ tsp red pepper flakes (optional, for heat); 1 cup cottage cheese (full-fat for extra creaminess); ¼ cup milk (or broth, to help blend); 2 tbsp Parmesan cheese (optional, for extra umami); Fresh basil leaves or parsley; Extra black pepper or red pepper flakes; A drizzle of olive oil or balsamic glaze; Croutons or toasted bread

Description

There’s nothing quite as comforting as a warm bowl of tomato soup, but today, we’re giving it a nutritious and creamy twist—with cottage cheese! This Cottage Cheese Tomato Soup is rich, velvety, and packed with protein, making it not just delicious but also satisfying and nourishing.

Unlike traditional creamy tomato soups that rely on heavy cream, cottage cheese blends seamlessly into the broth, adding a smooth texture, subtle tang, and a boost of protein without the extra fat. It’s the perfect cozy meal that’s light, wholesome, and easy to make in under 30 minutes.

Ingredients

Scale

For the Tomato Soup:

1 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes (or 4 cups fresh tomatoes, chopped)
2 cups vegetable broth or chicken broth
1 tsp dried basil (or 1 tbsp fresh basil)
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp smoked paprika (optional, for depth)
½ tsp red pepper flakes (optional, for heat)

For the Creamy Cottage Cheese Blend:

1 cup cottage cheese (full-fat for extra creaminess)
¼ cup milk (or broth, to help blend)
2 tbsp Parmesan cheese (optional, for extra umami)

Optional Toppings & Garnishes:

Fresh basil leaves or parsley
Extra black pepper or red pepper flakes
A drizzle of olive oil or balsamic glaze
Croutons or toasted bread

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Instructions

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté for 3–4 minutes, until soft and translucent.
Stir in garlic and cook for another 30 seconds, until fragrant.

Step 2: Simmer the Tomato Base

Pour in the crushed tomatoes, broth, basil, salt, black pepper, smoked paprika, and red pepper flakes.
Stir well and bring to a gentle simmer. Let it cook for 10–15 minutes, stirring occasionally.

Step 3: Blend the Cottage Cheese Mixture

While the soup simmers, blend the cottage cheese, milk, and Parmesan in a blender until completely smooth.

Step 4: Blend & Combine

Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).
Stir in the cottage cheese mixture, mixing well until fully combined.
Simmer for 2 more minutes to let the flavors meld.

Step 5: Serve & Garnish

Ladle into bowls and garnish with fresh basil, extra Parmesan, and black pepper. Enjoy warm!

Notes

For the smoothest texture, blend the cottage cheese well before adding it to the soup.
Adjust the thickness by adding more broth for a thinner soup or simmering longer for a thicker consistency.
Use high-quality canned tomatoes like San Marzano for the best flavor, or roast fresh tomatoes for extra depth.
Balance acidity with a splash of honey, maple syrup, or balsamic vinegar if the tomatoes taste too tangy.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup, Main Course
Method: Stovetop, Blending
Cuisine: Mediterranean, Italian-Inspired

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: ~180 kcal
Sugar: 7g
Sodium: 500mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 10g
Cholesterol: 10mg