There’s something magical about a warm bowl of Cottage Cheese Tomato Soup, isn’t there? The bright red hue dances in the light, while the creamy texture invites you to dive in. Imagine the aroma wafting through your kitchen, making your mouth water and your heart race with anticipation. guilt-free creamy mashed potatoes You take that first spoonful, and boom! A burst of flavor explodes in your mouth, transforming an ordinary day into a culinary celebration. For more inspiration, check out this Creamy Vegetable Soup recipe recipe.

I remember the first time I made this soup. It was a chilly evening, and I was searching for comfort food that wouldn’t leave me feeling like a bloated balloon. As I stirred the pot, my family gathered around, their eyes lighting up with curiosity. hearty stuffed pepper soup They were skeptical at first – “Cottage cheese in soup?” they questioned. cheesy stuffed flank steak delicious stuffed pepper soup But one taste later, they were hooked! This soup became our go-to for cozy nights in.

I still chuckle when I think about my cousin’s face when she tasted my version for the first time—her eyes widened as if I had just unveiled a magic trick!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Tomatoes: Go for quality whole or crushed tomatoes; they form the base of this hearty soup.

• Cottage Cheese: Use full-fat cottage cheese for creaminess; it melts beautifully into the soup.

• Onion: A medium onion adds sweetness; sauté until translucent for maximum flavor.

• Garlic: Fresh garlic cloves provide aromatic depth; always use more than you think you need!

• Vegetable Broth: Low-sodium broth allows the flavors to shine without overwhelming saltiness.

• Basil: Fresh basil leaves add an herbaceous kick; chop them just before adding for brighter flavor.

• Olive Oil: A drizzle of good olive oil enhances richness and brings everything together.

• Salt and Pepper: Essential seasonings to balance flavors; adjust according to taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients on the counter—trust me, it makes cooking way less chaotic! Chop your onion and garlic finely so they meld well into the soup.

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, stirring until they become fragrant and golden brown—about 3-5 minutes should do the trick.

Add Tomatoes and Broth: Pour in your canned tomatoes and vegetable broth. Bring everything to a gentle simmer while stirring occasionally; let those flavors mingle like old friends at a reunion for about 10 minutes.

Blend It Up: Once simmered, carefully transfer half of the mixture into a blender (or use an immersion blender). Blend until smooth—this is where that creamy texture comes into play!

Mix In Cottage Cheese: Return blended soup back to the pot and stir in cottage cheese until well incorporated. Allow it to heat through again over low heat—it should look creamy and inviting now!

Taste and Adjust: Finally, season with salt and pepper to taste! If you’re feeling adventurous, sprinkle some fresh basil leaves on top before serving for an aromatic finish.

And voila! You’ve just created a wonderful bowl of Cottage Cheese Tomato Soup that’ll have everyone begging for seconds (and maybe thirds). For more inspiration, check out this Creamy Sun-Dried Tomato Pasta recipe.

Now grab a spoon—dive in—and enjoy every last drop of this comforting creation. Happy cooking!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add tomatoes and cottage cheese, allowing everything to simmer together for rich flavor. Blend for a smooth consistency.

Add Your Touch

Feel free to swap in your favorite herbs, like basil or oregano, or toss in some veggies like spinach or bell peppers for extra nutrition.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain texture.

Sometimes I make this soup when I’m feeling nostalgic about my childhood kitchen—my grandma always had a pot simmering and a smile that could melt butter.

FAQ

Can I use low-fat cottage cheese in Cottage Cheese Tomato Soup?

Yes, low-fat cottage cheese works fine and still provides creaminess.

How long does this soup last in the fridge?

The soup stays fresh for about three days when stored properly.

Can I freeze Cottage Cheese Tomato Soup?

Yes, it freezes well; just thaw and reheat gently before serving.

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Cottage Cheese Tomato Soup

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• Author: Hellen
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Cottage Cheese Tomato Soup is a comforting, vibrant dish that combines creamy cottage cheese with tangy tomatoes for a delightful culinary experience. This easy-to-make soup is perfect for chilly evenings or busy weeknights, transforming simple ingredients into a warm, flavorful bowl of goodness. With its rich aroma and inviting color, this recipe is sure to impress family and friends alike.

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Ingredients

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• 1 can (28 oz) whole or crushed tomatoes
• 1 cup full-fat cottage cheese
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until fragrant and golden (about 3-5 minutes).
2. Add canned tomatoes and vegetable broth; bring to a gentle simmer for about 10 minutes.
3. Blend half of the mixture until smooth using an immersion blender or standard blender.
4. Return blended soup to the pot and stir in cottage cheese until well combined. Heat through on low.
5. Season with salt and pepper to taste. Garnish with fresh basil before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soups
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 200
• Sugar: 7g
• Sodium: 450mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 20mg