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. Also this soup has white beans for a sneaky fiber boost.
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 high fiber and high protein tomato soup
It is easy to make and ready in 30 minutes or less.
If you use vegetable broth it is vegetarian.
Thanks to the cottage cheese and white beans this recipe is high in protein.
It has a sneaky fiber boost.
It is perfect the perfect healthy dinner and goes great with grilled cheese or toasted bread.
Ingredients
- onion
- garlic
- can whole peeled or crushed tomatoes
- vegetable broth
- oregano
- thyme
- chili flakes
- basil
- tomato paste
- cottage cheese
- cannellini beans
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.
- Cannellini beans - another white bean like great northern bean could work. Do not use garbanzo beans, black beans, pinto beans etc.
- Cottage Cheese - I do think greek yogurt would work but I have not tested it.
Step-by-Step Instructions
Cook aromatics.
Add all ingredients except for the cottage cheese and simmer.
Blend together soup and cottage cheese.
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 for Tomato Soup with Beans
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 tablespoon butter
- 1 onion - finely chopped
- 4-6 cloves garlic - finely chopped I used 6 cloves because i love garlic
- 2 tablespoons tomato paste
- 1 teaspoon salt + more to taste
- ¼ teaspoon black pepper
- ½ teaspoon paprika i like smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 28 ounce can whole peeled or crushed tomatoes
- 4 cups vegetable broth or chicken bone broth use bone broth for extra protein, can also use regular chicken broth
- 1 cup finely chopped basil
- 1 can cannellini beans - drained from one 15 ounce size can
- 1 cup room temperature cottage cheese* I recommend full fat, don't use nonfat
Instructions
- Heat butter in a soup pot over medium heat. Add onion and cook for 10 minutes, until it starts to brown and is fragrant. Add garlic, tomato paste, salt, pepper, paprika, thyme and oregano. Cook for 3 more minutes, until garlic is fragrant and softened.
- Add all remaining ingredients to the pot except for the cottage cheese, stir to combine. Bring to a simmer and cook for 10-20 minutes. Longer is better for more flavor, 10 minutes will also suffice though.
- Let soup cool for 5 minutes.Add soup to a high powered blender along with the cottage cheese. Blend on high until smooth.
- Divide soup out and serve with crusty bread or a grilled cheese.
Karen says
Could I substitute cooked red lentils for the white beans? I'm looking forward to trying your recipe!
Kristi says
I want to say lentils would work but I haven't tried, you may have to play around with the liquid to get the consistency you want
Debby says
Would “whipping” the cottage cheese first, then adding it to the soup work? Has anyone tried that? Just curious as I don’t have a large blender. I was wondering if that might work instead.
Kristi says
Hi Debby. This would not work, you need to blend the soup in it's entirety. However if your blender is not big enough you could try blending it in batches.