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–+ servings
cottage cheese tomato blend

Cottage Cheese Tomato Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 Blender or immersion blender
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cup vegetable broth
  • 28 ounces canned crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cottage cheese
  • 1 tablespoon fresh parsley chopped (optional garnish)

Instructions
 

  • Heat the olive oil in a medium saucepan over medium heat.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute.
  • Add the vegetable broth, crushed tomatoes, dried basil, salt, and black pepper to the saucepan.
  • Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
  • Remove the saucepan from heat and let it cool slightly before blending.
  • Carefully blend the soup using a blender or immersion blender until smooth.
  • Return the soup to the saucepan over low heat and stir in the cottage cheese until combined.
  • Heat the soup gently, stirring occasionally, until warmed through.
  • Serve hot, garnished with fresh parsley if desired.

Notes

For a creamier texture, you can blend the cottage cheese with a portion of the soup before mixing it all together. Adjust the seasoning to your taste, and feel free to add more herbs like thyme or oregano for extra flavor. If you prefer a chunkier soup, blend only half of the mixture and combine it with the unblended portion.
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