Tomato Soup Recipe

Introduction

This creamy tomato soup is a comforting and flavorful dish perfect for any season. Made with whole San Marzano tomatoes and enriched with cottage cheese, it offers a deliciously smooth texture and a boost of protein. Simple to prepare, it’s a great option for a quick lunch or cozy dinner.

Ingredients

• 1 Tbsp olive oil
• 1 white onion, diced small
• ¾ tsp salt
• Black pepper, to taste
• ¼ tsp red pepper flakes (optional)
• 4 cloves garlic, sliced
• 2 26-oz cans whole San Marzano tomatoes
• 2 cups chicken bone broth
• Handful torn basil leaves
• 1 cup low fat cottage cheese (2% recommended)

Instructions

1. Step 1: Heat olive oil in a pot over medium heat.
2. Step 2: Add diced onion, salt, pepper, and red pepper flakes. Cook for 6-8 minutes, stirring occasionally, until the onion is translucent and soft.
3. Step 3: Add garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Take care not to burn the garlic.
4. Step 4: Add the whole tomatoes, chicken bone broth, and torn basil leaves. Gently break up the tomatoes with a spatula, keeping some chunks for texture. Stir, reduce the heat to medium-low, cover, and let simmer for 15-20 minutes.
5. Step 5: Turn off the heat and allow the soup to cool slightly. Stir in the cottage cheese. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully blend in batches in a heat-safe blender and return the soup to the pot.
6. Step 6: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with grated parmesan and freshly cracked black pepper if desired. Enjoy!

Tips & Variations

• For a vegan version, substitute chicken bone broth with vegetable broth and use a dairy-free cottage cheese alternative or silken tofu for creaminess.
• Adding a splash of cream or coconut milk after blending can create an even richer texture.
• Fresh basil leaves added right before serving enhance the soup’s aroma and flavor.
• If you prefer a chunkier soup, blend only half and mix it back in with the unblended portion.

Storage

Store leftover tomato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken when chilled, so add a splash of broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh, ripe tomatoes. You’ll need about 3 pounds of tomatoes, peeled and chopped. Cooking time may vary slightly as fresh tomatoes release more liquid.

Is it necessary to use cottage cheese?

Cottage cheese adds creaminess and protein, but you can substitute it with cream, yogurt, or a non-dairy alternative depending on your preference.

Tomato Soup Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

This hearty tomato soup combines the rich flavors of San Marzano tomatoes, aromatic garlic, and fresh basil with creamy low-fat cottage cheese for a smooth, high-protein twist. Perfect as a comforting meal, this easy-to-make soup is cooked on the stovetop and blended until velvety, delivering a tasty and nutritious option suitable for any season.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 1 Tbsp olive oil
• 1 white onion, diced small
• ¾ tsp salt
• Black pepper, to taste
• ¼ tsp red pepper flakes (optional)
• 4 cloves garlic, sliced
• 2 26-oz cans whole San Marzano tomatoes
• 2 cups chicken bone broth
• Handful of torn basil leaves

Finishing

• 1 cup low fat cottage cheese (2%)
• Grated parmesan, for serving (optional)
• Freshly cracked black pepper, for serving (optional)

Instructions

1. Heat the oil: Add olive oil to a pot and heat over medium heat to prepare for sautéing the aromatics.
2. Sauté onion and seasonings: Add diced onion, salt, pepper, and red pepper flakes to the pot. Cook for 6-8 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. Add garlic: Stir in the sliced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not burned.
4. Simmer with tomatoes and broth: Add the whole San Marzano tomatoes, chicken bone broth, and torn basil leaves. Gently break up the tomatoes with a spatula but leave some chunks. Stir, reduce heat to medium-low, cover, and let simmer for 15-20 minutes to develop flavors.
5. Blend the soup: Turn off the heat and allow the soup to cool slightly for best results. Add cottage cheese, then use an immersion blender to blend the soup until completely smooth. Alternatively, blend in batches using a heat-safe blender and return to the pot.
6. Season and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with grated parmesan and freshly cracked black pepper if desired. Enjoy your creamy, protein-rich tomato soup!

Notes

• For a spicier soup, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• You can substitute chicken bone broth with vegetable broth for a vegetarian version, but note that the original recipe uses chicken broth.
• If you prefer a chunkier soup, blend less or omit blending entirely.
• Use an immersion blender for easy blending directly in the pot to avoid hot spills.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.

Keywords: tomato soup, creamy tomato soup, high protein soup, San Marzano tomatoes, healthy tomato soup, cozy soup recipe, low fat soup