Cottage Cheese Tomato Soup
Creamy Cottage Cheese Tomato Soup ready in 25 minutes with pantry staples. Cottage cheese makes it rich, tangy, and adds 10 grams of protein!
Servings: 6 servings
Calories: 166kcal
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
Calories: 166kcal | Carbohydrates: 17g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 480mg | Fiber: 3g | Sugar: 10g