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.
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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
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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.
Chloe says
This soup is soooo good!
Lindsay says
Outstanding! I LOVE this recipe! For anyone thinking the soup’s too thin, make sure you’re simmering uncovered. Also, be patient if you’re blending in batches. It’s worth the extra time and effort to get a perfectly smooth texture.
Kristi says
Thank you Lindsay!
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!