Description
This rich and creamy tomato soup is enhanced with cottage cheese for extra protein and a velvety texture. Perfect for a cozy night in, this soup pairs wonderfully with a grilled cheese sandwich or a crusty baguette. The combination of tangy tomatoes and smooth cottage cheese makes for a delicious and nutritious meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups tomatoes, chopped (or 2 cans diced tomatoes)
- 2 cups vegetable broth
- 1 cup cottage cheese
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until softened and fragrant.
- Add tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
- Stir in cottage cheese and blend again until creamy and fully incorporated.
- Season with sugar (if using), salt, and pepper to taste. Adjust seasonings as needed.
- Ladle into bowls and garnish with fresh basil. Serve hot!
Notes
- For a spicy kick, add red pepper flakes or cayenne pepper.
- To make it dairy-free, substitute silken tofu or cashew cream for cottage cheese.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop over medium heat, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
