High Protein Tomato Soup
A nutritious and hearty soup made with tomatoes and cottage cheese, packed with protein and antioxidants, perfect for a chilly day.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 0.5 teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans canned whole tomatoes (two 28 oz cans)
- 3 cups vegetable broth (low sodium)
Finishing Touch
- 1.5 cups cottage cheese (2% MF) Can be replaced with vegan alternatives for a vegan version.
- Pepper To taste
- Parmesan Optional garnish
- Basil Optional garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the diced onion and cook for about 4 to 5 minutes until softened.
- Stir in the minced garlic and cook for another minute, then add the kosher salt.
- If necessary, deglaze the pot with a splash of vegetable broth.
- Add 1 tablespoon of tomato paste to the pot and let it cook for one minute.
- Sprinkle in the sugar and dried basil, stirring everything together.
- Pour in the canned tomatoes with their liquid and the vegetable broth.
- Cover the pot and let it simmer for 20 minutes, stirring occasionally.
Blending
- After simmering, transfer the mixture to a blender and add the cottage cheese.
- Blend until smooth, being careful with hot liquid. You may need to blend in batches.
Servicing
- Serve the soup as it is or top with optional garnishes like parmesan, basil, and pepper.
Notes
For best results, always taste and adjust seasoning. Avoid blending the soup while it's too hot without allowing steam to escape.