Description
A hearty, protein-packed tomato soup made in one pot, ready in under 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion (diced)
- ½ teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans canned whole tomatoes (28 oz each)
- 3 cups low sodium vegetable broth
- 1½ cups cottage cheese (2% MF)
- Pepper (to taste)
- Parmesan (optional garnish)
- Basil (optional garnish)
Instructions
- Heat the olive oil over medium heat in a large pot. Once it shimmers, add the diced onions and cook until softened, about 4 to 5 minutes.
- Add the minced garlic and cook for another minute before incorporating the kosher salt.
- Deglaze the pot with a splash of the vegetable broth if the mixture begins to stick.
- Stir in the tomato paste and cook for one minute, allowing it to caramelize slightly.
- Add the sugar and dried basil, mixing everything well to combine.
- Introduce the canned tomatoes with their liquid and the remaining vegetable broth. Cover and simmer for 20 minutes, stirring occasionally.
- Transfer the soup to a blender along with the cottage cheese. Blend until smooth.
- Serve as is or top with garnishes like Parmesan, fresh basil, and a sprinkle of pepper.
Notes
Make sure to properly cook the onions for flavor development and blend until completely smooth for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 20mg