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High-Protein Tomato Soup

This creamy, high-protein tomato soup blends classic flavors with cottage cheese for a smooth, rich texture and a nourishing twist on a comforting favorite.
Calories:
Author: Sandra Myers

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • ½ teaspoon kosher salt
  • 2 tablespoons minced garlic
  • 1 tablespoon tomato paste
  • 2 teaspoons dried basil
  • 1 tablespoon sugar
  • 2 cans 28 oz each whole tomatoes
  • 3 cups vegetable broth low sodium
  • 1½ cups cottage cheese 2% MF
  • Pepper to taste
  • Parmesan optional garnish
  • Fresh basil optional garnish

Instructions

  • Heat olive oil in a large pot over medium heat. Add diced onions and cook for 4–5 minutes until soft and translucent, stirring occasionally.
  • Add minced garlic and cook for about 1 minute until fragrant. Stir in salt, adding a splash of vegetable broth if anything sticks.
  • Mix in tomato paste and cook for 1 minute to deepen the flavor. Add sugar and dried basil, stirring until well combined and aromatic.
  • Pour in the canned tomatoes with their liquid and the vegetable broth. Gently break up the tomatoes, cover, and simmer for 20 minutes, stirring occasionally. Taste and adjust salt if needed.
  • Transfer the hot soup to a blender in batches. Add cottage cheese and blend until smooth and creamy. Do not overfill the blender—leave space for steam to escape and cover loosely with a towel.
  • Pour into bowls, season with pepper, and garnish with Parmesan and fresh basil if desired.