Description

This creamy tomato and cottage cheese soup blends garden-fresh tomatoes with protein-rich cottage cheese for a velvety, nourishing meal. Perfect for chilly evenings, it offers a balanced, high-protein option that suits healthy, bariatric, and comfort-food cravings.

Ingredients

Scale

4 cups ripe tomatoes (fresh or canned)

1 medium onion, diced

2 garlic cloves, minced

1 small potato, diced (optional)

2 cups low-sodium vegetable broth

1 cup low-fat cottage cheese

1 tablespoon olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

pinch of crushed red pepper (optional)

handful of spinach or kale (optional)

Instructions

1. Heat olive oil in a large pot over medium heat and sauté onion until translucent.

2. Add garlic and cook until fragrant, about 30 seconds.

3. Stir in tomatoes, basil, oregano, salt, pepper, and crushed red pepper if using, and cook for 2 minutes.

4. Pour in vegetable broth and add potatoes if desired, then bring to a boil, reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.

5. Remove from heat and puree soup with an immersion blender or in batches in a countertop blender.

6. Return soup to low heat, stir in cottage cheese until creamy without boiling, then adjust seasoning and serve warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: soup
Method: simmering
Cuisine: american

Nutrition

Serving Size: 1 1/2 cups
Calories: 190
Sugar: 8
Sodium: 480
Fat: 6
Saturated Fat: 2
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 18
Fiber: 3
Protein: 15
Cholesterol: 15

Keywords: tomato soup, cottage cheese soup, high-protein soup, cozy comfort food, healthy soup, bariatric soups, protein veggie soup, winter soups