This cottage cheese tomato soup is creamy, cozy, and packed with flavor — but without any heavy cream. Instead, we blend in cottage cheese to make it super smooth and rich while keeping it light and high in protein. It’s the perfect quick lunch or dinner, especially with a grilled cheese on the side.
Why I Love This Recipe
I grew up on tomato soup from a can — and loved it — but once I started making it from scratch, I couldn’t go back. This version is fast, creamy without being heavy, and has a little tang that keeps it interesting. The cottage cheese blends right in and makes it extra satisfying.
- Creamy and smooth without cream
- Full of real tomato flavor
- Great way to use pantry staples
- Easy to make in one pot
- High in protein, low in fuss
Servings: 4
Cook Time: 25 minutes
Macros (Per Serving – Approximate)
- Calories: 250
- Protein: 16g
- Carbs: 20g
- Fat: 12g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Tomatoes bring natural acidity and sweetness. Simmering them with onion and garlic builds flavor. Blending in cottage cheese thickens the soup and gives it a velvety texture, all while boosting the protein. It’s a lighter swap for cream that still feels indulgent.
Common Mistakes
- Not blending the cottage cheese enough — can leave lumps
- Burning the garlic — adds bitterness
- Skipping seasoning — salt and pepper bring everything to life
- Using tomatoes straight from the can without simmering — they need time to mellow
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cottage cheese (blended until smooth)
- Fresh basil, for garnish
Pro Tips
- Blend the cottage cheese ahead of time for the smoothest texture
- Simmer the tomatoes at least 10 minutes to reduce sharpness
- Add fresh basil at the end so it doesn’t turn bitter
- Taste and adjust salt at the end — canned tomatoes vary
- Serve with grilled cheese or toast for a full meal
Tools Needed
- Medium pot
- Blender or immersion blender
- Knife and cutting board
- Wooden spoon
- Small bowls for prep
Substitutions and Variations
- Use fire-roasted canned tomatoes for more depth
- Add red pepper flakes for heat
- Use chicken broth instead of veggie broth
- Stir in cooked pasta or rice for a hearty version
- Top with a swirl of pesto or a drizzle of olive oil
Make Ahead Tips
You can make the whole soup ahead and store it in the fridge for up to 4 days. Blend the cottage cheese just before stirring it in if you want the freshest taste, or blend it in and reheat gently when ready.
How to Make It
Step 1: Sauté the Onion and Garlic
Heat 1 tablespoon olive oil in a medium pot over medium heat. Add 1 small diced yellow onion and sauté for 4–5 minutes until softened. Add 2 cloves minced garlic and cook for 1 more minute.
Step 2: Add Tomatoes and Broth
Pour in 1 (28 oz) can crushed tomatoes and 1 cup vegetable broth. Stir in 1 teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook uncovered for 10–12 minutes.
Step 3: Blend the Soup
Turn off the heat. Use an immersion blender to blend the soup until completely smooth, or transfer to a blender in batches.
Step 4: Stir in the Cottage Cheese
Stir in 1 cup blended cottage cheese. Turn heat to low and warm through for 2–3 minutes, but do not let it boil.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with fresh basil and a few cracks of black pepper. Serve hot.
Leftovers and Storage
Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. You can also freeze it for up to 2 months.
What to Serve With
- Grilled cheese sandwich
- Crusty bread or toast
- Simple arugula salad
- Garlic knots
- Roasted vegetables
FAQ
Can I use diced tomatoes instead of crushed?
Yes, but blend well for a smooth texture.
Can I use low-fat cottage cheese?
Totally. Just make sure to blend it until smooth.
Is it freezer-friendly?
Yes, this soup freezes great. Just cool completely and store in freezer-safe containers.
Can I make it spicy?
Yes! Add red pepper flakes or a dash of hot sauce when simmering.
Can I skip the basil?
Sure. It adds a fresh note, but it’s optional.
Try It for Yourself
This soup is simple, creamy, and full of flavor — perfect for any night of the week. If you give it a go, leave a comment and let me know how it turned out!