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.
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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
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High Protein Tomato Soup with Cottage Cheese
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
- pinch salt
- pinch black pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ cup finely chopped basil
- 2 tablespoons tomato paste
- ¾ cup cottage cheese
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.
Janet says
The recipe made 9 cups of soup, which for us was 6 servings with leftovers. Just a note that the required oil is not listed in the recipe. I made the mistake of pre-blending the cottage cheese with some of the broth and adding it to the hot puréed soup at the end. It curdled, but did smooth out perfectly when I reblended it all. Adults and four teens enjoyed it. I will be making this often.
Kristi says
Thanks Janet!
TR says
This is yummy! I had to omit thyme because we were out and it’s still amazing,
Kristi says
Thanks TR!
Marissa Scafura says
Such a good recipe! The cottage cheese made it so creamy and I love all of the protein that it adds! Will 100% make again.
Kristi says
Thank you Marissa!
Karen says
Looks delicious! Can you freeze this?
Kristi says
Yes I think so.
Ragu says
No, unfortunately you cannot freeze this. It will not be good after it thaws.
Paula says
Hi. Can you make the tomato and cottage cheese soup in a soup maker and add the cottage cheese at the end.
Kristi says
I am not familiar with how a soup maker works but I think that would be okay.
Emily says
It was delicious! I doubled recipe and it’s 4 servings but to me more like 6 servings it makes a lot! Very low calorie for how much it makes! Thanks!
Kristi says
Thanks Emily!
Dean says
I made this for dinner this week. Really good. I added 3 tbsp sugar to cut through the acidity, and I also added ¼ cup of half-n-half (could easily omit that).
Kristi says
Thanks Dean!
Evie says
I made it with chicken stock and added a little bit of ole bay. So good!!!
Kristi says
yum! thanks for trying
Audrey says
This sounds delicious! Can't wait to try it for the weekend. Just wondering, what % fat cottage cheese did you use? I only have 0.8%, will it be too dry? Thank you!
Kristi says
I used full fat, but you can use low fat cottage cheese, this will just make the soup slightly less creamy.
Carole says
The nutrition values are for 2 servings or 1 serving ? Thks
Kristi says
one serving
Kathy says
What would be the adjustments if I wanted to use fresh tomatoes from the garden? Has anyone done this?
Kristi says
Hi Kathy, I believe you would use 8-10 medium tomatoes. You could cook them in pot or roast them.
Lanie says
This was great with some sourdough grilled cheese. Mine looks less appealing than the picture, white speckled from the cottage cheese… but it was tasty. My tomato hating toddler loved it.
Kristi says
Thanks Lanie!
Alycia says
Really good and simple!
Kristi says
Thank you Alycia!
Jamie says
This is a really lovely soup. I used bone broth for added protein which put the protein macro higher than carbs, and that’s amazing. Just a note that the first step includes oil which is not in the recipe and doesn’t seem to be in the macros. But I might be wrong. Either way, love this soup!
Kristi says
Thanks Jamie!
Gemma says
Are you able to re-heat?
Kristi says
Yes!
Sasha P says
I've made this recipe at least a dozen times now, my absolute favourite soup and comfort food. I used goat cheese instead of cottage cheese and beef broth instead of veggie broth, which tasted delish!
Kristi says
Thank you Sasha!
Morten says
Tried the Tomato soup twice now, it is really good. Delicious and gives a warm fullness which especially now that it is getting colder, it is nice to have a good cup of soup or two when you have been outside for some time.
I also tried the lentil meatballs recipe the other day, and added the lentil meatballs in the tomato soup which I had with me to work, that was a good combination.
Kristi says
Thank you Morten!