Creamy Cottage Cheese Tomato Soup ready in 25 minutes with pantry staples and simple seasonings. Cottage cheese makes it rich, tangy, and adds 10 grams of protein!
Why You’ll Love This Recipe
If you love cozy soup, this high protein cottage cheese tomato soup is a must try! It’s as creamy as my creamy tomato soup but has 10 grams of protein per bowl, and as simple as my 5 ingredient healthy tomato soup.
I actually combined both recipes but made a tomato soup with cottage cheese that’s lower in fat but with more protein.
I love making it during my lunch break and enjoying for easy lunches all week. Serve with a grilled cheese or, for even more protein, my Greek yogurt dinner rolls.
Ingredients for Cottage Cheese Tomato Soup
- Canned tomatoes: Use two 28 ounces cans of low sodium or no salt added tomatoes. Diced tomatoes, crushed tomatoes or whole tomatoes work. San Marzano tomatoes from Italy have sweet flavor, are less acidic and watery. They are the best but I used Kirkland brand, because that’s all I had, and my soup was still delish.
- Cottage cheese: Use 2% or 4% cottage cheese for the creamiest texture, or 1% for a lighter option.
- Onion: White or red onion are my favorite choice in a tomato soup because they are more sweet than yellow onion and help offset the acidity of tomatoes. They are perfect for a tomato soup!
- Garlic: Minced for the classic savory flavor. As always, fresh is best!
- Olive oil: I like to use extra virgin olive oil for sauteing the onion and garlic until because it adds nice complimentary fruity taste.
- Dried herbs: Oregano and basil add depth and classic tomato soup flavor.
- Vegetable broth: I like to use low sodium broth for more control over salt, especially when using other canned ingredients and salty cottage cheese in a dish. You can also use chicken broth.
- Balsamic vinegar: I always add it to my tomato soups, just try it! It adds richness to balance the tomatoes.
- Seasonings: Salt and pepper. I highly recommend to add pepper during cooking and salt after, to taste. Again not to oversalt the soup.
- Fresh basil: A few leaves stirred in at the end or sprinkled on top for garnish add a wonderful layer of flavor.
How to Make Cottage Cheese Tomato Soup
- Saute aromatics: Warm a medium pot over medium heat and swirl in the olive oil. Toss in the onion and garlic and cook for about 5 minutes, stirring now and then.
- Add the herbs: Sprinkle in the oregano and basil and stir for about 30 seconds to wake up the flavors.
- Simmer the soup: Pour in the canned tomatoes, broth, balsamic vinegar, and a bit of pepper. Cover, bring to a boil, then turn the heat down and let it simmer gently for 10 minutes.
- Blend the cottage cheese: Turn off the heat, stir in the cottage cheese, and puree with an immersion blender until smooth. Taste and add salt if you need it.
Tips for Best Results
Here’s how to get the most flavor and creaminess from your homemade tomato soup.
- Use quality tomatoes: Just be sure it’s a quality brand and tomatoes you like the taste of. Example would be San Marzano tomatoes and I would stay away from any generic store brand tomatoes.
- Add salt at the end: Because every brand of canned tomatoes and cottage cheese have different amounts of sodium added.
- Use non-reactive pot: This keeps the tomatoes from picking up a metallic taste. Stainless steel, enameled cast iron, or ceramic works best.
- Don’t worry about the taste: You won’t taste the cottage cheese and you’ll barely see it. Small white specks are OK, it won’t curdle and will kind of melt into the soup.
Serving Ideas
This cottage cheese and tomato soup is a great high protein option for busy weekdays and goes perfectly with just about anything you feel like eating.
- Sandwich: Classic grilled cheese, or try a panini with your favorite fillings.
- Bread: Crusty bread, baguette or dinner rolls. We especially love Greek yogurt bread, Greek yogurt dinner rolls, or even no yeast dinner rolls.
- Side salad: Simple lettuce salad, Caesar salad, or an easy cucumber and tomato salad for a fresh crunch.
- Vegetables: Roasted or steamed vegetables like broccoli, cauliflower, carrots, or brussels sprouts.
- Snack: Cheese sticks, crackers, or a handful of nuts for an easy protein boost.
How to Store and Reheat
Store: Keep leftovers in an airtight container in the refrigerator for 3-5 days.
Freeze: Pour cooled cottage cheese tomato soup into a container with a little extra space for expansion and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over medium heat or in the microwave until heated through.
More Soup Recipes to Try
Cottage Cheese Tomato Soup
Equipment
Ingredients
- 1 large red or white onion, finely chopped
- 3 large garlic cloves, minced
- 2 tablespoons olive oil, extra virgin
- 1 tablespoon oregano, dried
- 1 tablespoon basil, dried
- 2 28 ounces cans diced tomatoes or whole tomatoes, low sodium
- 3 cups vegetable broth, low sodium
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 cups cottage cheese
- Basil, for garnish
Instructions
- Preheat medium pot on medium heat and swirl oil to coat. Add onion and garlic, saute for 5 minutes, stirring occasionally.
- Add dried oregano and basil and saute for 30 another seconds, stirring constantly.
- Add canned diced tomatoes, broth, balsamic vinegar, and pepper. Cover and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Turn off heat, add cottage cheese and puree with an immersion blender until smooth. Taste for salt and add if needed.
- Garnish with basil and serve hot, with grilled cheese, crusty bread or dinner rolls.
Notes
- Store: Store in an airtight container in the refrigerator for 3-5 days. Reheat on stovetop over medium heat or in microwave.
- Freeze: Place in a container with a lid and allow space for the soup to expand. Store up to 3 months. Thaw overnight in the refrigerator and reheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
