Ingredients
Scale
- 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