Tomato Soup with Cottage Cheese

Why You’ll Love This Recipe

This soup is everything you love about traditional tomato soup but with added protein and creaminess from cottage cheese. It’s comforting, easy to prepare, and requires only a few ingredients. Plus, it’s naturally gluten-free and can be customized with spices or herbs for extra flavor. Whether you blend it smooth or leave it chunky, this nourishing soup is satisfying and delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or butter
• Onion (chopped)
• Garlic (minced)
• Crushed tomatoes or tomato puree
• Vegetable or chicken broth
• Salt and pepper
• Dried basil or Italian seasoning
• Cottage cheese (full-fat or low-fat)
• Optional: fresh basil, red pepper flakes, or a drizzle of cream for garnish

Directions

1. In a large saucepan, heat olive oil over medium heat.
2. Add chopped onion and cook for 3–4 minutes until soft.
3. Stir in garlic and cook for 1 more minute.
4. Pour in crushed tomatoes and broth. Add salt, pepper, and dried herbs.
5. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
6. Turn off the heat and stir in the cottage cheese.
7. Blend the soup using an immersion blender or carefully transfer to a blender to achieve a smooth consistency.
8. Adjust seasoning to taste and serve warm with optional toppings.

Servings and timing

Makes 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Spicy version: Add red pepper flakes or a dash of hot sauce.
• Chunky texture: Skip blending for a rustic, hearty soup.
• Herb boost: Add fresh thyme or rosemary during cooking.
• Creamier: Add a splash of cream or milk for a richer texture.
• Grain boost: Stir in cooked quinoa or rice for extra bulk.

Storage/Reheating

Store in an airtight container:

• In the refrigerator for up to 4 days
• In the freezer for up to 2 months
  To reheat, warm in a saucepan over low heat or microwave in a microwave-safe container, stirring occasionally. Blend again briefly if texture separates.

FAQs

Does the cottage cheese melt into the soup?

Yes, when blended, it melts and creates a creamy texture without needing heavy cream.

Can I use low-fat cottage cheese?

Yes, both full-fat and low-fat versions work well in this recipe.

Is this soup vegetarian?

Yes, if you use vegetable broth. It’s also gluten-free.

Can I make it dairy-free?

You can skip the cottage cheese or replace it with a dairy-free alternative, though texture and protein content will change.

What tomatoes work best?

Canned crushed tomatoes or tomato puree are ideal for a smooth base.

Can I use fresh tomatoes?

Yes, roast or simmer fresh tomatoes before blending for a more robust flavor.

Can I make it ahead?

Yes, this soup stores and reheats well, making it great for meal prep.

What can I serve with this soup?

Try it with crusty bread, grilled cheese, or a side salad for a full meal.

How much protein is in one serving?

Each serving contains approximately 12–15 grams of protein, depending on the amount and type of cottage cheese used.

Is this kid-friendly?

Yes! The soup is creamy and mild, making it a great way to add extra protein to a child’s meal.

Conclusion

Tomato Soup with Cottage Cheese is a smart, flavorful spin on a classic dish that’s both comforting and protein-rich. With a creamy texture and simple ingredients, it’s perfect for busy weeknights, meal prep, or warming up on a cold day. Make a batch, blend it up, and enjoy a healthier take on a timeless favorite.

Tomato Soup with Cottage Cheese

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Tomato Soup with Cottage Cheese is a creamy, protein-rich version of classic tomato soup. It blends bright, tangy tomatoes with the creamy texture of cottage cheese for a comforting, satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 tablespoon olive oil or butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes or tomato puree
• 2 cups vegetable or chicken broth
• 1 teaspoon dried basil or Italian seasoning
• Salt and pepper, to taste
• 1 cup cottage cheese (full-fat or low-fat)
• Optional: fresh basil, red pepper flakes, or a drizzle of cream for garnish

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Instructions

1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and sauté for 3–4 minutes until softened.
3. Stir in minced garlic and cook for 1 more minute.
4. Add crushed tomatoes and broth. Season with salt, pepper, and dried basil.
5. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
6. Remove from heat and stir in cottage cheese.
7. Blend the soup using an immersion blender or in batches with a regular blender until smooth.
8. Adjust seasoning if needed and serve warm with desired toppings.

Notes

• Use full-fat cottage cheese for a creamier texture.
• Blend well for a smooth consistency or leave unblended for a chunky soup.
• For extra richness, add a splash of cream or milk before serving.
• Roast fresh tomatoes for added depth of flavor if not using canned.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 8g
• Sodium: 640mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 15mg