High Protein Creamy Tomato Basil Soup!
While I’m always down for a spicy veggie chili or a good split pea soup, this winter I’m all about this viral creamy tomato soup.
There are infinite variations of tomato soup in the universe, but this one is a true winner. The addition of cottage cheese (instead of heavy cream) in this recipe makes the soup not only incredibly creamy but full of protein.
Even if you don’t like cottage cheese, I promise you will love this recipe. You don’t taste the cottage cheese because it gets blended up and adds a nice umami undertone to the soup. It is a perfect recipe to convert over a cottage cheese hater.
My favorite aspects of this ridiculously flavorful soup is that it happens to be a guilt-free vegetarian wonder which makes it an excellent lunch, light dinner, or healthy snack. Plus, it comes together with just a handful of ingredients and is ready to enjoy in under 30 minutes.
Pair with croutons, crusty bread or grilled cheese for the ultimate cozy comfort food.
High Protein Creamy Tomato Basil Soup
- 2 tbsp. olive oil
- 1 onion, finely chopped
- 4 cloves garlic – finely chopped
- 1 28-ounce can whole peeled tomatoes
- 3 cups good quality vegetable broth
- pinch salt
- pinch black pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ cup finely chopped fresh basil (if you don’t have fresh basil you could always add 1/4 cup pesto!)
- 2 tablespoons tomato paste
- 1 cup organic cottage cheese