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!
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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.
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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.
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Cottage Cheese Tomato Soup
- Total Time: 30-40 minutes
- Yield: 2 servings 1x
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!
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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!)
- 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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