High Protein Tomato Soup with Cottage Cheese - a delicious fall soup. Cottage cheese makes the soup creamy and full of protein. Even if you don't like cottage cheese you will love this recipe, you don't taste the cottage cheese because it gets blended up. Instead it adds a nice umami undertone to the soup. It is a perfect recipe to convert over a cottage cheese hater.
I love cottage cheese recipes. For another yummy bean cottage cheese recipe try my cottage cheese pumpkin milkshake or my air fryer cottage cheese toast.
Jump to:
Why you'll love this recipe
It is easy to make and ready in 30 minutes or less.
It is vegetarian and gluten free.
Thanks to the cottage cheese this recipe is high in protein.
It is perfect the perfect healthy dinner and goes great with grilled cheese or toasted bread.
Ingredients
- onion
- garlic
- can whole peeled tomatoes
- vegetable broth
- oregano
- basil
- tomato paste
- cottage cheese
See the recipe card for full information on ingredients and quantities.
Substitutions
- basil - can be subbed with any herb you like, parsley would be great in this.
Step-by-Step Instructions
Simmer soup.
Blend together soup.
Serve and enjoy!
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting soup. I love Good Culture cottage cheese.
To bump up the protein in this recipe you can use bone broth instead of vegetable broth.
Recipe FAQS
Cottage cheese is full of protein and vitamins.
Usually no, but this tomato soup is thanks to the cottage cheese.
Other soups and stews to try
If you make these High Protein Tomato Soup with Cottage Cheese, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
Subscribe to my weekly newsletter to get my latest recipes delivered straight to your inbox!
Recipe Ebook
Nourished & Satisfied
21 Protein And Veggie Packed Recipes You'll Actually Make
High Protein Tomato Soup with Cottage Cheese
Equipment
Ingredients
- 1 onion - finely chopped
- 4 cloves garlic - finely chopped
- 1 28 ounce can whole peeled tomatoes
- 3 cups vegetable broth use bone broth for extra protein
- 1 teaspoon salt + more to taste
- pinch black pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ cup finely chopped basil
- 2 tablespoons tomato paste
- ¾ cup cottage cheese I recommend full fat
Instructions
- Heat oil in a soup pot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 3 more minutes.
- Add all remaining ingredients to the pot except for the cottage cheese. Bring to a simmer and cook for 15-20 minutes (longer is better for more flavor)
- Add soup to a blender along with the cottage cheese. Blend until smooth. Alternatively you could use an immersion blender for this and blend the cottage cheese in the pot with the soup.
- Divide soup out and serve with crusty bread or a grilled cheese.
KN says
Very good taste! My seems a little thin. Do you drain the tomatoes? May try using full fat cottage cheese to see if that makes it creamier.
Kristi says
Tomatoes are not drained, but using low fat cottage cheese will definitely make it less creamy
Kay says
How many mL is a serving?
My little sister made this and it was great! Very flavorful! I didn’t know there was cottage cheese in it until she told me. Very filling even with 1/2-1 cup! Reheats well after being in the fridge.
Bethany Vriesman says
Just an FYI - if you follow the 2 serving directions, it gives you way more than 2 servings (it's 3c of broth + 28oz of tomato). It also wouldn't fit in my standard blender so I had to improvise. Overall it was good but not as creamy as real tomato soup.
Vickie says
Delish! Will be a regular recipe for me!!!! Ty for sharing!
Kristi says
Thanks so much Vickie!!
Stu says
I made this for my wife last night and we both enjoyed very much. It wasn't until I read the recipe again that I realized I forgot to add the tomato paste! Still very good, though (and a great excuse to make it again).
Kristi says
Thanks Stu! Glad you and your wife liked it.
Allison says
Do you use room temp cottage cheese, so it doesn’t curdle when added to the heat?
Kristi says
Hi, as long as you blend it on high it should not curdle
JD says
For those who used fresh tomatoes, how many did you use and did you peel them ir anything first? Thanks!!
Lakshmi Subramaniam says
That was delicious, thanks. Used fresh tomatoes
Kristi says
Thanks Lakshmi!
Paula says
This was delicious, thank you! I did one 14oz can of tomatoes since that was what I had and added butternut squash instead of the rest. It came out sooo good!
Kristi says
Yum I love the butternut squash addition!
Colleen says
Hi! Do you believe this can be frozen?
Kristi says
I think so!
Amina says
Second time trying this soup
Perfect
Kristi says
Thanks Amina!
dee says
Hi, what fat percentage of cottage cheese do you recommend? Thanks
Kristi says
I like 4% (full fat) as it makes the soup super creamy!
Steve says
Amazing recipe, thank you for sharing! Will be making it again
Kristi says
Thanks Steve!
Nancy Bennett says
Can you sub ricotta cheese fir cottage cheese?
Kristi says
Yes!