Description
Creamy soup with a boost of protein. High protein tomato soup with cottage cheese is a filling upgrade to this often lacking classic.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 white onion, diced small
- ¾ tsp salt
- Black pepper, to taste
- ¼ tsp red pepper flakes, optional
- 4 cloves garlic, sliced
- 2 26-oz cans whole San Marzano tomatoes
- 2 cups chicken bone broth
- Handful torn basil leaves
- 1 cup low fat cottage cheese
Instructions
- Step: Add olive oil to your pot and heat to medium.
- Step: Add diced onion, salt, pepper, and red pepper flakes. Cook for 6-8 minutes, stirring occasionally, until translucent and soft.
- Step: Add garlic. Cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn your garlic at this step.
- Step: Add tomatoes, broth, and basil leaves. Gently break up the tomatoes with a spatula, but it’s okay if they stay mostly chunky at this stage. Stir and reduce heat to medium low. Cover and let this simmer for 15-20 minutes.
- Step: Turn off the heat. For best results, let your tomato soup slightly cool. Add cottage cheese. Then, use an immersion blender to blend your high protein tomato soup until completely smooth. If you don’t have an immersion blender, carefully blend your soup in batches in a heat-safe blender, and return to the pot.
- Step: Taste, and add more salt and pepper as desired. Serve with grated parmesan and freshly cracked black pepper. Enjoy!
Notes
Store in the fridge for up to 4 days or freeze for up to 4 months. If frozen, defrost in the fridge overnight before reheating on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 151 kcal
- Sugar: 13 g
- Sodium: 800 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 2 mg
Keywords: tomato soup, protein soup, healthy soup, cottage cheese soup, high protein