High Protein Tomato Soup with Cottage Cheese
High Protein Tomato Soup with Cottage Cheese – a delicious fall soup. Cottage cheese makes the soup creamy and full of protein. Even if you don’t like cottage cheese you will love this recipe, you don’t taste the cottage cheese because it gets blended up. Instead it adds a nice umami undertone to the soup. It is a perfect recipe to convert over a cottage cheese hater.
Why you’ll love this recipe
It is easy to make and ready in 30 minutes or less.
It is vegetarian and gluten free.
Thanks to the cottage cheese this recipe is high in protein.
It is perfect the perfect healthy dinner and goes great with grilled cheese or toasted bread.
Ingredients
- onion
- garlic
- can whole peeled tomatoes
- vegetable broth
- oregano
- basil
- tomato paste
- cottage cheese
See the recipe card for full information on ingredients and quantities.
Substitutions
- basil – can be subbed with any herb you like, parsley would be great in this.
Step-by-Step Instructions
Simmer soup.
Blend together soup.
Serve and enjoy!
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting soup. I love Good Culture cottage cheese.
To bump up the protein in this recipe you can use bone broth instead of vegetable broth.
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High Protein Tomato Soup with Cottage Cheese
Description
Serve and enjoy!
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting soup. I love Good Culture cottage cheese.
To bump up the protein in this recipe you can use bone broth instead of vegetable broth.
Ingredients
- 1 onion – finely chopped
- 4 cloves garlic – finely chopped
- 1 28 ounce can whole peeled tomatoes
- 3 cups vegetable broth use bone broth for extra protein
- 1 teaspoon salt + more to taste
- pinch black pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ cup finely chopped basil
- 2 tablespoons tomato paste
- ¾ cup cottage cheese
Instructions
- Heat oil in a soup pot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 3 more minutes.
- Add all remaining ingredients to the pot except for the cottage cheese. Bring to a simmer and cook for 15-20 minutes (longer is better for more flavor)
- Add soup to a blender along with the cottage cheese. Blend until smooth. Alternatively you could use an immersion blender for this and blend the cottage cheese in the pot with the soup.
- Divide soup out and serve with crusty bread or a grilled cheese.
Notes
I’m Karino Kada, a Japanese girl born and raised in Kyoto, where the heart of every home is the kitchen, and my grandmother always said that cooking is the purest form of love. Since I was little, I loved watching my mother shape onigiri with sea salt and gentle hands. Every recipe I learned brought me closer to my roots, to my story, to who I am. I share recipes that blend the comforting flavors of Japan with the fresh spirit of my life in America. I love creating
