Description
This high protein tomato soup is creamy, comforting, and filling thanks to blended cottage cheese. A quick stovetop soup perfect for meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1½ teaspoons dried basil
- 2 teaspoons sugar
- 2 cans 28-ounce canned whole tomatoes with juices
- 3 cups low-sodium vegetable broth
- 1½ cups full-fat cottage cheese
- ¼ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 4 to 5 minutes until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant, then stir in salt.
- Add tomato paste and cook for 1 minute, stirring constantly to deepen the flavor.
- Stir in dried basil and sugar until evenly distributed.
- Add canned tomatoes with their juices and vegetable broth. Bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.
- Carefully transfer the soup to a blender along with cottage cheese. Blend until completely smooth.
- Return soup to the pot and warm over low heat for 2 to 3 minutes, stirring gently.
- Season with black pepper and adjust salt if needed before serving.
Notes
- Blend the soup thoroughly for the smoothest texture and allow steam to escape safely when blending hot liquids.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American