High-Protein Tomato Soup

This high-protein tomato soup offers a creamy and nutritious twist on the classic comfort food. By incorporating cottage cheese, the soup gains a rich texture and a boost in protein, making it both satisfying and wholesome. Even those who aren’t fans of cottage cheese will appreciate its subtle addition, as it blends seamlessly into the soup, enhancing the flavor without overpowering it.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, making it perfect for a weeknight meal.
• High in Protein: The addition of cottage cheese increases the protein content, making the soup more filling and nutritious.
• Vegetarian and Gluten-Free: Suitable for various dietary preferences.

Ingredients

• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 (28-ounce) can whole peeled tomatoes
• 3 cups vegetable broth (or bone broth for extra protein)
• Pinch of salt
• Pinch of black pepper
• ½ teaspoon oregano
• ½ teaspoon thyme
• ½ cup finely chopped basil
• 2 tablespoons tomato paste
• ¾ cup cottage cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: Heat oil in a soup pot over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for an additional 3 minutes.
2. Add Tomatoes and Broth: Incorporate the whole peeled tomatoes (with their juice), vegetable broth, tomato paste, oregano, thyme, salt, and black pepper into the pot. Stir well to combine.
3. Simmer: Bring the mixture to a simmer and let it cook for 15–20 minutes. Allowing it to simmer longer will deepen the flavors.
4. Blend with Cottage Cheese: Carefully transfer the soup to a blender, add the cottage cheese, and blend until smooth. Alternatively, use an immersion blender directly in the pot to blend the soup and cottage cheese together.
5. Serve: Pour the blended soup back into the pot if using a countertop blender. Reheat gently if necessary. Serve hot, garnished with additional fresh basil or a drizzle of olive oil if desired.

Servings and Timing

• Yield: 2 servings
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes

Variations

• Herb Substitutions: If basil isn’t available, substitute with parsley or cilantro for a different flavor profile.
• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño during the sautéing step for some heat.
• Creamier Texture: For an even creamier soup, increase the amount of cottage cheese or add a splash of heavy cream.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup thickens upon standing, add a small amount of broth or water to achieve the desired consistency during reheating.

FAQs

How can I make this soup vegan?

To make a vegan version, substitute the cottage cheese with a plant-based alternative, such as blended silken tofu or a vegan cottage cheese.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. You’ll need approximately 8–10 medium tomatoes. Roast or cook them until soft before adding to the soup.

Is it possible to freeze this soup?

While some have had success freezing this soup, be aware that the texture may change upon thawing due to the dairy content. If you plan to freeze, consider omitting the cottage cheese and adding it fresh when reheating.

What type of cottage cheese works best?

A good-quality, full-fat cottage cheese will yield a creamier texture and richer flavor. However, low-fat versions can be used if preferred.

How can I reduce the sodium content?

Use low-sodium vegetable broth and opt for no-salt-added canned tomatoes. Adjust the added salt to taste.

Can I add other vegetables to this soup?

Absolutely. Adding roasted red peppers, carrots, or spinach can enhance the flavor and nutritional profile.

What can I serve with this soup?

This soup pairs well with a grilled cheese sandwich, crusty bread, or a fresh green salad.

How do I prevent the soup from becoming too acidic?

If the soup tastes too acidic, add a small amount of sugar or a splash of cream to balance the flavors.

Can I use dried herbs instead of fresh?

Yes, dried herbs can be used. Use about one-third the amount of dried herbs in place of fresh, as they are more concentrated in flavor.

How do I make the soup thicker?

To thicken the soup, reduce the amount of broth slightly or add a small peeled and diced potato during the simmering step, then blend as directed.

Conclusion

This high-protein tomato soup with cottage cheese offers a delightful blend of rich flavors and creamy texture, making it a nourishing and satisfying meal option. Its quick preparation and wholesome ingredients make it a go-to recipe for those seeking comfort without compromising on nutrition.

High-Protein Tomato Soup

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• Author: Emma
• Prep Time: For a thicker soup, blend additional potatoes or stir in instant mashed potato flakes. Substitute milk or cream with almond milk or blended cauliflower for a lighter option. Avoid over-blending the soup to prevent a gluey texture.
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: 4–6 servings
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This creamy potato soup is the ultimate comfort food, offering a velvety texture and rich, hearty flavors. Made with tender russet potatoes, sautéed onions, garlic, and a buttery roux, this timeless classic is perfect for chilly days or cozy evenings. Customizable with toppings like cheese, chives, or bacon, it’s a crowd-pleaser ready in just 45 minutes.

 

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Ingredients

• 4 large russet potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup whole milk or heavy cream
• Salt and black pepper to taste
• Optional: fresh thyme or rosemary for added flavor

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Instructions

• Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and sauté for 1 minute until fragrant.
• Create the Roux: Sprinkle flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
• Add Potatoes and Broth: Gradually whisk in chicken or vegetable broth to prevent lumps. Add diced potatoes, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
• Blend the Soup: Use an immersion blender to blend the soup to your desired consistency. Blend fully for a smooth texture or partially for a chunkier soup.
• Incorporate Milk or Cream: Stir in milk or heavy cream and cook on low heat for 5 minutes. Adjust seasoning as needed.
• Serve: Ladle soup into bowls and garnish with toppings such as shredded cheese, chopped chives, or crumbled bacon.

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Notes

• For a thicker soup, blend additional potatoes or stir in instant mashed potato flakes.
• Substitute milk or cream with almond milk or blended cauliflower for a lighter option.
• Avoid over-blending the soup to prevent a gluey texture.