This Cottage Cheese Tomato Soup is creamy, smooth, and full of rich tomato flavor. The cottage cheese blends right into the soup, so you get a silky texture without using heavy cream. It is warm, filling, and easy enough for a busy weeknight.
Makes: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Why I Love This Recipe
Tomato soup has always been one of those meals I want when I need something warm but do not want to spend all night cooking. This version has a little trick: cottage cheese.
At first, cottage cheese may sound strange in tomato soup. Once it is blended, though, the curds disappear. It becomes smooth and creamy and gives the soup extra protein without making it feel too heavy.
I also love that most of the ingredients are simple things I can keep in the pantry or fridge.
- It takes about 35 minutes from start to finish.
- The cottage cheese makes the soup creamy without heavy cream.
- Blending removes the cottage cheese texture.
- Canned tomatoes make it easy to make all year.
- It has about 16 grams of protein per serving.
- It tastes great with grilled cheese, toast, or crackers.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, diced, about 1 cup
- 3 garlic cloves, minced, about 1 tablespoon
- 2 tablespoons tomato paste
- 2 cans (14.5 ounces each) diced tomatoes, with their juices
- 2 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, plus more for serving
- 1 cup full-fat cottage cheese
- 2 tablespoons chopped fresh basil, optional, for serving
How to Make Cottage Cheese Tomato Soup
Step 1: Cook the Onion
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 medium onion, diced, about 1 cup. Cook for 5 to 6 minutes, stirring now and then with a wooden spoon. The onion should become soft and partly clear, but it should not get dark brown.
Step 2: Add the Garlic and Tomato Paste
Add 3 minced garlic cloves, about 1 tablespoon, and 2 tablespoons tomato paste to the softened onion. Stir constantly for 1 minute. The tomato paste should turn a little darker and coat the onion. Cooking it for this short time gives the soup a deeper tomato flavor.
Step 3: Build the Soup
Pour in two 14.5-ounce cans diced tomatoes with all their juices and 2 cups low-sodium vegetable broth. Add 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
Stir well and scrape the bottom of the pot so all the cooked tomato paste mixes into the liquid.
Step 4: Simmer
Bring the soup to a gentle boil. Lower the heat and let it simmer uncovered for 15 minutes. Stir it a few times as it cooks.
The diced tomatoes will soften, and the broth will take on a deeper red color.
Step 5: Add the Cottage Cheese and Blend
Turn off the heat. Add 1 cup full-fat cottage cheese directly to the hot tomato mixture.
Place an immersion blender into the soup before turning it on. Blend until the cottage cheese curds and tomatoes are completely smooth. Move the blender slowly around the pot so you do not splash the hot soup.
Taste and add a little more salt if needed.
Step 6: Serve
Ladle the smooth soup into 4 round soup bowls. If using them, divide 2 tablespoons chopped fresh basil over the servings and finish with a small sprinkle of extra black pepper.
Serve while hot.
Why This Recipe Works (Quick Science)
Cottage cheese has milk proteins that help make the soup feel thick and creamy once blended. Using full-fat cottage cheese gives the smoothest result.
Cooking the tomato paste before adding liquid is important, too. Heat changes its flavor and removes some of the raw, sharp taste.
Tomatoes are naturally acidic. The 1/2 teaspoon sugar does not make the soup sweet. It simply helps balance that sharp tomato flavor.
Finally, blending everything breaks the cottage cheese curds, tomatoes, onion, and garlic into tiny pieces. That is what gives you a smooth, creamy soup without adding heavy cream.
Pro Tips
- Use full-fat cottage cheese. It gives you a richer and smoother soup.
- Do not skip cooking the tomato paste. That one minute adds a lot of flavor.
- Turn off the heat before blending. This helps reduce splashing and keeps the soup from bubbling while you blend.
- Keep the blender head under the soup. An immersion blender can splash hot liquid if you lift it while it is running.
- Blend longer than you think. Give it another 30 to 60 seconds if you can still see cottage cheese curds.
Tools You’ll Need
- Large stainless steel soup pot
- Wooden spoon
- Immersion blender
- Ladle
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Can opener
- Four round soup bowls for serving
Substitutions and Variations
- Chicken broth: Use 2 cups low-sodium chicken broth instead of vegetable broth.
- Crushed tomatoes: Replace the two cans of diced tomatoes with the same amount of crushed tomatoes for an even smoother starting texture.
- Low-fat cottage cheese: It works, but the finished soup may be a little less rich.
- Fresh herbs: Add more fresh basil after blending for a brighter flavor.
- Spicy soup: Add 1/4 teaspoon red pepper flakes with the garlic.
- Garlic boost: Add one extra minced garlic clove if you love garlic.
- Thicker soup: Start with 1 1/2 cups broth and add more after blending until it is as thick as you like.
Common Mistakes
- Boiling hard after adding cottage cheese: High heat can make dairy proteins tighten and may hurt the smooth texture. Blend the cottage cheese in after turning off the heat.
- Not cooking the onion long enough: Give the diced onion the full 5 to 6 minutes so it becomes soft.
- Burning the garlic: Garlic only needs about a minute. Keep stirring it.
- Skipping the tomato paste cooking time: Tomato paste tastes richer after it cooks briefly in the oil.
- Blending hot soup carelessly: Keep the immersion blender submerged before turning it on and before turning it off.
- Adding too much salt early: Broth, cottage cheese, and canned tomatoes can already contain salt. Taste the finished soup before adding more.
What to Serve With
This creamy tomato soup loves something crisp or crunchy on the side.
- Grilled cheese sandwiches
- Garlic bread
- Toasted sourdough
- Crackers
- Cheese toast
- Simple green salad
- Roasted vegetables
- Turkey or chicken sandwiches
Make-Ahead Tips
You can make the whole soup ahead of time. Cool it, place it in an airtight container, and refrigerate it for up to 4 days.
You can also cook the tomato soup through Step 4 and refrigerate it. When you are ready to eat, gently reheat it, remove it from the heat, add the cottage cheese, and blend.
Macros Information
Approximate nutrition for 1 of 4 servings, before optional toppings:
- Calories: 235
- Protein: 16 g
- Carbohydrates: 24 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 13 g
Nutrition will change based on the brands of tomatoes, broth, and cottage cheese you use.
Leftovers and Storage
Let leftover soup cool before putting it in an airtight container. Store it in the refrigerator for up to 4 days.
Reheat it gently in a saucepan over medium-low heat, stirring often. Try not to bring it to a hard boil.
You can also freeze the soup for up to 2 months. Dairy-based soups can sometimes separate a little after freezing. Thaw it overnight in the refrigerator, warm it gently, and give it a quick blend if the texture looks uneven.
FAQ
Q: Can you taste the cottage cheese?
A: Not much. Once it is fully blended with the tomatoes, it tastes creamy rather than like a bowl of cottage cheese.
Q: Will there be cottage cheese lumps in the soup?
A: There should not be. Blend until the soup is completely smooth. A good immersion blender usually takes care of the curds quickly.
Q: Can I use low-fat cottage cheese?
A: Yes. The soup will still work, but full-fat cottage cheese gives it a richer and creamier texture.
Q: Can I use a regular blender instead of an immersion blender?
A: Yes, but hot liquids need extra care. Let the soup cool some first, work in small batches, and follow your blender maker’s directions for hot food.
Q: Why is sugar in tomato soup?
A: Tomatoes can taste quite acidic. Just 1/2 teaspoon sugar helps balance that sharp flavor without making the soup taste sweet.
Q: Can I make it spicy?
A: Yes. Add about 1/4 teaspoon red pepper flakes when you add the garlic. Use more or less depending on how much heat you like.
Q: Can I make the soup thicker?
A: Yes. Use only 1 1/2 cups broth at first. After blending, add more broth a little at a time until the texture is right for you.
Final Thoughts
Cottage cheese may not be the first ingredient you think of for tomato soup, but it works beautifully once everything is blended together. You get a warm, smooth, creamy bowl of soup with extra protein and no heavy cream.
Serve it hot with grilled cheese or a thick slice of toast, and you have a simple meal that feels extra cozy. If you make this Cottage Cheese Tomato Soup, leave a comment and share how yours turned out, any changes you tried, or any questions you have.