Description

Craving a warm, velvety soup that’s both hearty and healthy? This Creamy Cottage Cheese Tomato Soup is your perfect bowl of comfort! Blending the tangy sweetness of tomatoes with the rich, creamy texture of cottage cheese, this soup is a delightful twist on a classic

Ingredients

Here’s what you need to make this Creamy Cottage Cheese Tomato Soup. Each ingredient adds to the creamy, tangy, and savory magic.

Olive Oil (2 tablespoons): Used for sautéing, adding a subtle fruity note.
Onion (1, chopped): Provides a sweet, savory base.
Garlic (2 cloves, minced): Infuses aromatic depth.
Tomatoes (4 cups, chopped, or 2 cans diced tomatoes, 14.5 oz each): The star ingredient, delivering tangy, juicy flavor.
Vegetable Broth (2 cups): Adds depth and thins the soup to the perfect consistency.
Cottage Cheese (1 cup): Creates a creamy, protein-rich texture.
Sugar (1 teaspoon, optional): Balances acidity if tomatoes are tart.
Salt and Pepper (to taste): Seasons the soup to perfection.
Fresh Basil Leaves (for garnish): Adds a fresh, herbaceous finish.

Substitutions and Variations

Tomatoes: Use fresh ripe tomatoes or canned fire-roasted tomatoes for a smoky twist.
Olive Oil: Swap with avocado oil or butter (if not strictly vegetarian).
Cottage Cheese: Replace with ricotta, Greek yogurt, or vegan cream cheese for a dairy-free version.
Vegetable Broth: Substitute with chicken broth (if not vegetarian) or water with a bouillon cube.
Sugar: Use honey, maple syrup, or a pinch of stevia for a different sweetener, or omit entirely.
Add-Ins: Stir in ½ cup roasted red peppers, a pinch of red pepper flakes for heat, or ¼ cup grated Parmesan for extra richness.

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Instructions

Step 1: Sauté the Aromatics

Heat 2 tablespoons olive oil in a large pot over medium heat.
Add 1 chopped onion and 2 minced garlic cloves, and sauté for 5–7 minutes until softened and fragrant.

Tip: Stir occasionally to prevent burning; onions should be translucent, not browned.

Step 2: Cook the Tomatoes

Add 4 cups chopped fresh tomatoes (or 2 cans diced tomatoes) and 2 cups vegetable broth to the pot.
Bring to a boil, then reduce heat to low and simmer for 15 minutes, until tomatoes are soft and breaking down.

Tip: If using fresh tomatoes, choose ripe ones for the best flavor; canned tomatoes save time without sacrificing taste.

Step 3: Blend the Soup

Use an immersion blender to puree the soup directly in the pot until smooth.
Add 1 cup cottage cheese and blend again until fully incorporated and creamy.

Tip: If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, blending until smooth, then return to the pot.

Step 4: Season and Serve

Stir in 1 teaspoon sugar (if using) to balance acidity, and season with salt and pepper to taste.
Taste and adjust seasoning as needed.
Ladle into bowls and garnish with fresh basil leaves.

Tip: For a smoother texture, strain the soup through a fine mesh sieve after blending (optional).