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Creamy Cottage Cheese Tomato Soup

A close-up of a bowl of vibrant red cottage cheese tomato soup, showing its smooth texture and rich color.
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A high-protein, velvety tomato soup made with cottage cheese for a quick and easy weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 cup full-fat cottage cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil and oregano.
  4. Bring the soup to a simmer, then reduce heat and let it cook for 10 minutes.
  5. Carefully transfer the soup to a blender. Add the cottage cheese. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot.
  6. Season with salt and black pepper to your liking.
  7. Serve hot.

Notes

  • For an extra smooth soup, strain it after blending.
  • Serve with your favorite grilled cheese sandwich for a complete meal.
  • Add a splash of heavy cream for extra richness if desired.

Nutrition

Find it online: https://devourdish.com/cottage-cheese-tomato-soup/