High-Protein Tomato Soup with Cottage Cheese
This High-Protein Tomato Soup with cottage cheese is creamy, refreshing, slightly tangy, and made with roasted tomatoes, bell pepper, garlic, fresh basil, and cottage cheese. It’s smooth and cozy like classic tomato soup, but more filling thanks to the extra protein.
Servings: 2 servings
Calories: 285kcal
Ingredients
- 5 tomatoes large, quartered, about 5 cups / 31 oz
- 1 bell pepper medium, cut into large chunks, any color, about 5 oz, or 1 roasted bell pepper
- 3 garlic cloves peeled
- 1 onion small, roughly chopped
- 1 tsp olive oil
- 1 1/2 cups cottage cheese full-fat
- 1 tsp Italian seasoning
- 1 cup chicken broth or bone broth
- 1/2 tsp sugar optional, to balance acidity
- 1/3 tsp salt or to taste
- Handful of fresh basil leaves
Instructions
- Preheat the oven to 400°F / 200°C.
- Quarter the tomatoes, roughly chop the onion, peel the garlic cloves, and cut the bell pepper into large chunks if using a raw pepper. If using a roasted bell pepper, set it aside and add it later.
- Add the tomatoes, onion, garlic, and raw bell pepper to a baking tray. Sprinkle with salt and Italian seasoning, drizzle with olive oil, and toss until evenly coated.
- Roast for 30 minutes, or until the vegetables are soft, juicy, and lightly caramelized around the edges.
- Transfer the roasted vegetables to a blender. If using a roasted bell pepper, add it now. Add the cottage cheese, chicken broth or bone broth, sugar (if using), and fresh basil.
- Blend for 2 to 3 minutes, or until the soup is completely smooth and creamy. If the soup is very hot, vent the blender lid slightly and cover it with a clean kitchen towel while blending.
- Taste and adjust the salt if needed. If you want a thinner soup, add a little more broth and blend again.
- Serve warm with extra basil, red pepper flakes, black pepper, a drizzle of olive oil, grated parmesan, or your favorite toppings.
Video
Notes
- Blend until completely smooth - Cottage cheese can take longer to blend than expected. In my Ninja blender, it took about 3 minutes to get a creamy texture with no grainy bits.
- Be careful when blending hot soup - Hot liquid expands in the blender. Let the roasted vegetables cool for a few minutes, don’t fill the blender too high, vent the lid slightly, and cover it with a clean kitchen towel.
- Adjust the flavor at the end - Tomatoes can vary in sweetness and acidity, so taste after blending and add more salt or a little sugar if needed.
- Reheat gently - Try not to boil the soup after adding cottage cheese because the texture can change. Warm it over low heat and stir until smooth.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 30g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 1341mg | Potassium: 1150mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4666IU | Vitamin C: 124mg | Calcium: 207mg | Iron: 2mg | Net Carbs: 24g