Cottage Cheese Tomato Soup
A velvety tomato soup made with cottage cheese. No cream, just flavor and protein in every spoonful.
Ingredients
- 1 tablespoonolive oil
- 1 mediumyellow onion (chopped)
- 3garlic cloves (chopped)
- 2 largecarrots (chopped)
- 28 ouncecan of whole tomatoes
- 1 teaspoonoregano
- ½ teaspoondried basil
- ½ teaspoonsalt
- 3 cupsvegetable broth
- 1 cupcottage cheese
Directions
Sauté:
- 1
Heat the oil in a large pot over medium heat. Add the onion and sauté it for about 2 to 3 minutes, stirring. Then add the garlic and carrots and sauté for about a minute, until the garlic is fragrant.
- 2
Add the can of whole tomatoes, with the liquid, and the spices. Stir to combine. Add the vegetable broth, mix, and bring the soup to a boil. Reduce the heat to low and simmer for 20 minutes covered.
Blend:
- 1
Add the cottage cheese to the pot and stir. Use an immersion blender or, in batches, use a blender to blend it until the texture is smooth. Return the soup to the pot and simmer until ready to serve.
Serve:
- 1
Ladle the creamy soup into bowls. Serve with a drizzle of olive oil or with fresh basil or herbs over the top. Sliced, crusty bread on the side pairs great with this soup.
Store:
- 1
Refrigerate leftovers for up to 3 days or freeze for up to 3 months.