Why Make This Recipe
Cottage Cheese Tomato Soup is a quick and creamy delight that warms you from the inside out. It combines the rich taste of tomatoes with the smooth texture of cottage cheese, making it perfect for lunch or dinner. This soup is not only easy to prepare but also packed with flavor and nutrients. It’s a great option for busy days when you want something comforting without spending too much time in the kitchen.
How to Make Cottage Cheese Tomato Soup
Ingredients:
- 28 oz Canned Crushed Tomatoes (Substitute fresh tomatoes if desired.)
- 4 cups Vegetable or Chicken Broth (Opt for low-sodium for a healthier choice.)
- 1 cup Cottage Cheese (Use silken tofu for a dairy-free version.)
- 1 medium Onion (Yellow or sweet onions work beautifully.)
- 3 cloves Garlic (Fresh minced garlic is highly recommended.)
- 2 tbsp Olive Oil (Feel free to substitute with a neutral oil.)
- 1 tsp Dried Basil (Fresh herbs can elevate the taste.)
- 1 tsp Dried Oregano (Post cooking adjustments can be made.)
- to taste Salt (Adjust to taste based on dietary preferences.)
- to taste Pepper (Adjust to taste based on dietary preferences.)
- 1 cup Fresh Basil Leaves (Use as a garnish for added freshness.)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.
- Pour in the canned crushed tomatoes and vegetable or chicken broth. Stir well.
- Add the dried basil and oregano. Season with salt and pepper to taste.
- Bring the soup to a simmer and let it cook for about 15-20 minutes.
- Remove the pot from heat. Stir in the cottage cheese until well combined and creamy.
- For an extra smooth texture, you can blend the soup using an immersion blender.
- Serve hot, garnished with fresh basil leaves.
How to Serve Cottage Cheese Tomato Soup
Cottage Cheese Tomato Soup can be served with crusty bread, grilled cheese sandwiches, or a fresh salad. It makes a fulfilling meal on its own, but pairing it with other dishes adds variety to your dining experience.
How to Store Cottage Cheese Tomato Soup
Let the soup cool completely before transferring it to airtight containers. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, freeze it in freezer-safe containers for up to 3 months. Make sure to thaw the soup in the refrigerator overnight before reheating.
Tips to Make Cottage Cheese Tomato Soup
- For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
- To enhance the flavor, consider roasting the garlic and onion before adding them to the pot.
- Adjust the consistency by adding more broth if you prefer a thinner soup or simmering longer for a thicker texture.
Variation
For a twist, you can add other vegetables like bell peppers, carrots, or spinach to the soup. These ingredients will not only add flavor but also increase the nutritional value.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just make sure to peel and chop them before cooking.
2. Is this soup suitable for vegans?
You can make it vegan by replacing cottage cheese with silken tofu and ensuring the broth is vegetable-based.
3. Can I make this soup in advance?
Absolutely! It stores well in the fridge and can be frozen for later use. Just remember to reheat it gently on the stove or in the microwave.
Cottage Cheese Tomato Soup
A quick and creamy tomato soup infused with the richness of cottage cheese. Perfect for lunch or dinner.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 28 oz Canned Crushed Tomatoes
- 4 cups Vegetable or Chicken Broth
- 1 cup Cottage Cheese
- 1 medium Onion
- 3 cloves Garlic
- 2 tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- to taste Salt
- to taste Pepper
- 1 cup Fresh Basil Leaves
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.
- Pour in the canned crushed tomatoes and vegetable or chicken broth. Stir well.
- Add the dried basil and oregano. Season with salt and pepper to taste.
- Bring the soup to a simmer and let it cook for about 15-20 minutes.
- Remove the pot from heat. Stir in the cottage cheese until well combined and creamy.
- For an extra smooth texture, you can blend the soup using an immersion blender.
- Serve hot, garnished with fresh basil leaves.
Notes
Store in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months. Can be served with crusty bread or grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg