High Protein Cottage Cheese Tomato Soup
High protein tomato soup infused with basil and fresh herbs, made creamy with protein-rich cottage cheese. This gluten-free comfort food is also low-calorie and vegetarian.
Servings: 4 bowls
Ingredients
- 1 tbsp olive oil
- 1 yellow onion finely chopped
- 6 cloves garlic minced
- 2 28 oz can peeled tomatoes
- 5 cups vegetable broth
- 2 tsp sea salt
- A pinch black pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 cup basil finely chopped
- 4 tbsp tomato paste
- 1 1/2 cups cottage cheese
Garnish
- Fresh basil chopped
Instructions
- Place a large pot over medium-high heat. Add in the olive oil and onion. Cook for 5 minutes until translucent.
- Add the garlic, and cook for another 30s.
- Add the rest of the ingredients to the pot, except for the cottage cheese. Bring to a simmer and cook for 15-20 minutes.
- Once it’s done, pour the soup into the blender with parts of the cottage cheese. Blend until smooth. You’ll need to do it a couple of times, so it’s best to have 2 different soup pots to pour the soup in. If you have an immersion blender, just blend all the ingredients together, including the cottage cheese, inside the pot.
- Garnish with fresh basil before serving.
Nutrition
Serving: 1 bowl (2.75 cups) | Calories: 206kcal | Carbohydrates: 30g | Protein: 15g | Fat: 4.7g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.8g | Cholesterol: 14mg | Sodium: 2325mg | Potassium: 1343.2mg | Fiber: 6.5g | Sugar: 18g | Calcium: 157mg | Iron: 2.4mg