Cottage Cheese Tomato Soup

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Looking for a quick, healthy, and delicious soup that’s packed with protein and flavor? This Cottage Cheese Tomato Soup is the answer! With roasted tomatoes, garlic, and shallots blended into a creamy, cheesy base, this soup is both comforting and nutritious. Perfect for a light lunch, a cozy dinner, or even meal prep, this recipe is a game-changer. Plus, it’s ready in under 30 minutes!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes with minimal prep.
• High-Protein: Cottage cheese adds a protein boost, making it filling and nutritious.
• Creamy & Flavorful: Roasted veggies and Italian seasoning create a rich, savory taste.
• Healthy: Low-carb, gluten-free, and packed with vitamins.
• Versatile: Perfect as a light meal or a side dish.

Ingredients Breakdown:

• Roma Tomatoes (2, quartered) – Roasted to bring out natural sweetness and depth.
• Shallot (1, peeled and quartered) – Adds a mild onion flavor with a hint of sweetness.
• Garlic (4 cloves, halved) – Infuses the soup with aromatic warmth.
• Olive Oil (2 tsp) – Used to roast the vegetables, enhancing flavor.
• Cottage Cheese (½ cup) – Provides creaminess and protein without being too rich.
• Bone Broth (8.25 fl oz) – A nourishing, savory base that adds depth.
• Tomato Paste (2 tbsp) – Intensifies the tomato flavor.
• Fortified Nutritional Yeast (1 tbsp) – Adds a cheesy, umami-rich flavor.
• Italian Seasoning (½ tsp) – For a touch of Mediterranean herb flavor.

Tips and Tricks

• Extra Creamy: Use full-fat cottage cheese for a richer texture.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
• Herb Boost: Garnish with fresh basil or parsley for a pop of color and flavor.
• Double the Batch: This recipe is easy to scale up for meal prep or a crowd.

Variations and Customizations

• Vegetarian Option: Use vegetable broth instead of bone broth.
• Dairy-Free: Substitute cottage cheese with silken tofu or a plant-based cream cheese.
• Extra Veggies: Add roasted red peppers or zucchini for more depth.
• Cheesy Twist: Stir in a handful of shredded Parmesan or cheddar cheese before serving.

Pairing Suggestions

• Bread: Serve with crusty bread, garlic toast, or crackers for dipping.
• Salad: Pair with a simple arugula salad or a Caesar salad.
• Protein: Add grilled chicken or shrimp for a heartier meal.
• Wine: Enjoy with a glass of Chardonnay or Pinot Noir.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze in portion-sized containers for up to 1 month. Thaw and reheat on the stovetop or microwave.

Popular Questions

1. Can I use regular tomatoes instead of Roma tomatoes?
Yes, any variety of tomatoes will work, but Roma tomatoes are less watery and have a sweeter flavor.

2. Can I make this soup without a blender?
Yes, use an immersion blender or mash the roasted veggies with a fork for a chunkier texture.

3. What can I use instead of nutritional yeast?
You can omit it or substitute with a tablespoon of grated Parmesan cheese.

4. Is this soup keto-friendly?
Yes, this soup is low-carb and fits well into a keto diet.

Cottage Cheese Tomato Soup

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• Author: easysweetmeal
• Total Time: 30-40 minutes
• Yield: 2 servings 1x

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Description

This Cottage Cheese Tomato Soup is a creamy, tangy twist on the classic. Roasted tomatoes and shallots bring smoky flavors, while cottage cheese adds unique creaminess without being too heavy. Perfect for a cozy, nourishing meal!

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Ingredients

Scale 1x2x3x

• 2 Roma tomatoes, quartered (sweet and tangy)
• 1 shallot, peeled and quartered (adds depth and sweetness)
• 4 cloves garlic, peeled and halved (for a savory kick)
• 2 tsp olive oil, or as needed (for roasting)
• Salt to taste
• 1/2 cup cottage cheese (creamy and protein-packed)
• 8.25 fl oz bone broth (use vegetable broth for a vegetarian option)
• 2 tbsp tomato paste (adds richness and depth)
• 1 tbsp fortified nutritional yeast (for a cheesy, umami flavor)
• 1/2 tsp Italian seasoning (herbs for extra flavor)

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Instructions

1. Roast the Veggies:
   • Preheat the oven to 425°F (220°C).
   • Place the quartered tomatoes, shallot, and garlic on a baking tray.
   • Spritz with olive oil and sprinkle with salt.
   • Roast in the preheated oven for 20-30 minutes, or until the vegetables are soft and slightly caramelized.
2. Prepare the Soup Base:
   • While the veggies are roasting, add the cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning to a blender.
   • Blend until smooth and creamy.
3. Blend the Soup:
   • Once the roasted veggies are done, carefully add them to the blender.
   • To blend hot soup, cover the blender with the lid, holding it down tightly with a kitchen towel. Blend until smooth. (Be cautious as the contents will be hot!)
4. Season and Serve:
   • Taste the soup and add salt if needed.
   • Pour the soup into bowls and serve immediately.

Notes

• For a smoother texture, strain the soup through a fine-mesh sieve after blending.
• Toasting the bread for serving adds a delightful crunch and complements the creamy soup

• Prep Time: 10 minutes
• Cook Time: 20-30 minutes
• Category: Soup
• Method: Oven & Blender
• Cuisine: Fusion

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