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High Protein Tomato Soup

High protein tomato soup with a silky, ruby-red texture thanks to blended cottage cheese instead of heavy cream. Blended tomatoes and simmered aromatics make it bright and velvety for quick weeknight comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 1 tbsp olive oil
onion
  • 1 onion, chopped
garlic
  • 2 cloves garlic, minced
crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
tomato paste
  • 2 tbsp tomato paste
basil
  • 0.25 cup fresh basil, chopped
salt and pepper
  • salt and pepper, to taste
chicken bone broth
  • 2 cup chicken bone broth
cottage cheese
  • 1 cup cottage cheese

Equipment

  • 1 large pot
  • 1 immersion blender

Method
 

Sauté the aromatics
  1. Heat the olive oil in a large pot over medium heat, then add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and glossy.
Build the tomato base
  1. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant, without browning.
  2. Stir in the crushed tomatoes, tomato paste, chopped basil, salt, and pepper, then mix until the tomato paste looks fully incorporated.
  3. Pour in the chicken bone broth and stir to combine, scraping the bottom of the pot so nothing sticks.
  4. Simmer the soup for 10 to 15 minutes over medium-low heat, until slightly thickened and the flavors taste well blended.
Blend for a silky texture
  1. Turn off the heat, then carefully blend the soup base with an immersion blender until smooth and ruby-red.
  2. Blend the cottage cheese separately until smooth, then stir it into the blended soup base until no curds remain visible.
Warm and serve
  1. Warm the soup gently over low heat for 2 to 3 minutes, stirring until hot but not boiling.
  2. Serve immediately with an extra basil ribbon on top for a fresh green finish.

Notes

For the smoothest texture, blend the cottage cheese until completely lump-free before stirring it into the soup, then heat only on low to avoid separation. Store leftovers in the refrigerator up to 4 days. Freezing is not recommended because dairy-based soups can lose texture after thawing. If you want a dairy-free option, swap the cottage cheese for a plain unsweetened soy yogurt and blend well to mimic body.