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Creamy tomato soup boosted with cottage cheese and basil.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • ½ teaspoon kosher salt
  • 2 tablespoons minced garlic
  • 1 tablespoon tomato paste
  • 2 teaspoon dried basil
  • 1 tablespoon sugar
  • 2 cans of canned whole tomatoes (two 28 oz cans)
  • 3 cups vegetable broth (low sodium)
  • 1½ cup cottage cheese (2% MF )
  • pepper (to taste)
  • parmesan (optional garnish)
  • basil (optional garnish)

Instructions

  1. Add oil over medium heat in a large pot. Add the onions and cook until softened, for 4 to 5 minutes.
  2. Add the garlic and cook for another minute before adding the salt. Deglaze the pot with a splash of the vegetable broth, if necessary.
  3. Add tomato paste to the pot and cook for a minute. Add the sugar and dried basil and give everything a stir.
  4. Add the canned tomatoes (with the liquid!) and the vegetable broth. Cover and simmer for 20 minutes, stirring occassionally. (Add more salt at this stage if desired)
  5. Add the soup to the blender along with cottage cheese. Blend until smooth. You might have to do this in two batches, depending on how large your blender is. Just be careful when blending hot soup by making sure there’s a way for the steam to release by not filling the soup to the top. I remove the center of the lid to my kitchenaid and cover the gap with a linen napkin.
  6. Serve as is or top with your favorite garnishes like parmesan, basil, and pepper.

Notes

sautéing
deglazing
blending
simmering
I use a Vitamix. For extra flavour, I like adding some air fryer roaster garlic to the soup. Try serving this soup with no-knead bread, air fryer garlic bread, air fryer croutons, or sourdough croutons to make this heartier. You can use dried Italian seasoning in place of the dried basil. To make this high protein soup even more hearty, you can add some rinsed and drained navy beans to the blender.
Meal prep: allow the tomato soup to cool before you store it. Once cooled, transfer leftovers to an airtight container in the fridge for up to 4 days . Reheat: you can reheat the tomato soup on the stovetop or microwave until warmed through. Freezer: I do not recommend freezing this tomato soup with cottage cheese as the cottage cheese might separate and change its texture when thawed and reheated.
Serve plain or with garnishes such as parmesan, basil, and pepper.

Nutrition

Find it online: https://theproteincook.com/high-protein-tomato-soup-2/