Description

Cottage Cheese Tomato Soup combines creamy cottage cheese with rich crushed tomatoes and aromatic herbs for a comforting, smooth, and flavorful soup. This easy-to-make recipe features sautéed onions and garlic simmered in broth with basil and oregano, blended silky smooth, then enriched with cottage cheese for a nutritious and satisfying dish ideal for any season.

Ingredients

2 cups canned crushed tomatoes (or fresh tomatoes, peeled and diced)
1 ½ cups vegetable or chicken broth
1 cup cottage cheese
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté chopped onion until translucent, about 5 minutes.
Add minced garlic and cook for 1 minute.
Pour in crushed tomatoes and broth, stir well.
Add dried basil, oregano, salt and pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend soup until smooth using a blender or immersion blender.
Return to pot over low heat.
Stir in cottage cheese and cook for 5 minutes to heat through.
Adjust seasoning and serve garnished with fresh basil.

Notes

For a dairy-free version, substitute cottage cheese with blended silken tofu or cashew cream. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat gently on low to avoid curdling. If soup separates after blending, whisk vigorously or blend again. Fresh tomatoes can be used seasonally; peel and dice before cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering, Blending
Cuisine: American