Description
This High Protein Tomato Soup is a comforting and nutritious dish that combines the rich flavors of tomatoes, garlic, and basil with the creamy texture of cottage cheese for an added protein boost. Perfect for a wholesome lunch or dinner, this recipe is easy to prepare and offers a delightful balance of tangy and savory notes.
Ingredients
Soup Base
- 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 whole tomatoes (28 oz each, with liquid)
- 3 cups low sodium vegetable broth
Protein & Garnishes
- 1½ cups cottage cheese (2% milk fat)
- Freshly ground pepper, to taste
- Parmesan cheese (optional garnish)
- Fresh basil leaves (optional garnish)
Instructions
- Sauté Onions: Heat the olive oil over medium heat in a large pot. Add the diced onions and cook until softened, about 4 to 5 minutes.
- Add Garlic and Salt: Stir in the minced garlic and cook for an additional minute. Then add the kosher salt. If the pot starts sticking, deglaze it with a splash of the vegetable broth.
- Incorporate Tomato Paste and Herbs: Add the tomato paste and cook for one minute to deepen the flavor. Stir in the sugar and dried basil evenly.
- Add Tomatoes and Broth: Pour in the canned whole tomatoes with their liquid along with the vegetable broth. Cover the pot and let the soup simmer gently for 20 minutes, stirring occasionally. At this point, adjust salt to taste if needed.
- Blend Soup with Cottage Cheese: Carefully transfer the soup in batches to a blender, adding the cottage cheese to each batch. Blend until smooth. Use caution when blending hot soup: leave the blender lid partially open covered with a cloth to allow steam to escape safely.
- Serve: Pour the blended soup back into the pot or bowls. Garnish with fresh cracked pepper, parmesan cheese, and basil leaves if desired, and serve warm.
Notes
- Be cautious when blending hot soup; always allow steam to escape to prevent splattering.
- If you prefer a chunkier texture, blend only part of the soup.
- Adjust the amount of sugar depending on the acidity of your tomatoes.
- This soup freezes well; store in airtight containers for up to 3 months.
- For a vegan version, replace cottage cheese with silken tofu or cashew cream.
