You know those nights when you need dinner fast but still want something cozy and satisfying? That’s how my cottage cheese tomato soup was born. I was staring into the fridge after soccer practice with two hungry kids tugging at my apron, and boom – inspiration struck. Tomatoes, cottage cheese (my secret protein weapon), and a few pantry staples transformed into the creamiest, dreamiest soup in under 30 minutes. Now it’s our go-to for busy weeknights, especially when paired with melty grilled cheese sandwiches. The cottage cheese makes it extra creamy while sneaking in protein – my kids have no idea they’re eating something so good for them!
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Tomato Soup
Trust me, this isn’t your average tomato soup—it’s better. Here’s why:
- Creamy without the cream – The cottage cheese blends into velvety smoothness (no heavy cream needed!).
- Protein-packed – Sneaks in 10g per bowl to keep you full longer.
- Weeknight superhero – Ready in 25 minutes flat, even with distracted kiddos underfoot.
- Kid-approved magic – My picky eaters gobble it up, especially with grilled cheese dippers.
- Pantry-friendly – Uses simple ingredients you likely have right now.
It’s the cozy hug of homemade soup with a sneaky nutritious twist!
Ingredients for Cottage Cheese Tomato Soup
Here’s what you’ll need to make this cozy bowl of goodness:
- 2 Roma tomatoes, quartered – Their meaty texture works best
- 1 shallot, peeled and quartered – Softer flavor than onions
- 4 cloves garlic, peeled and halved – Because garlic makes everything better
- 2 teaspoons olive oil – Or enough to coat your pot
- Salt to taste – Start with 1/4 teaspoon
- 1/2 cup cottage cheese – The creamy magic maker
- 8.25 oz chicken bone broth – About 1 standard box
- 2 tablespoons tomato paste – For that deep tomato flavor
- 1 tablespoon nutritional yeast – My umami booster
- 1/2 teaspoon Italian seasoning – Or dried basil if that’s what you’ve got
Ingredient Notes & Substitutions
Broth: Vegetable broth works perfectly for vegetarians. Cottage cheese: Small-curd blends smoother, but any works. Dairy-free? Try silken tofu! Nutritional yeast adds that “what IS that deliciousness?” depth – don’t skip it unless you must. No Roma tomatoes? Any ripe tomatoes will do in a pinch.
Equipment You’ll Need
Grab these kitchen staples:
- Medium pot – For sautéing and simmering
- Wooden spoon – My trusty stirring sidekick
- Immersion blender – Optional but makes it extra creamy
That’s it – no fancy gadgets required!
How to Make Cottage Cheese Tomato Soup
Okay, let’s turn these simple ingredients into comfort in a bowl. Here’s exactly how I do it:
- Sizzle those aromatics: Heat olive oil in your pot over medium heat. Toss in the shallot and garlic – you’ll know it’s ready when the kitchen smells amazing (about 3-4 minutes). Don’t rush this – that golden shallot base makes all the difference!
- Tomato time: Add your quartered Roma tomatoes and a pinch of salt. Let them cook down until they start looking all soft and juicy, about 5 minutes. Give them an occasional stir so nothing sticks.
- Build the broth: Pour in your chicken broth, then add the tomato paste, nutritional yeast, and Italian seasoning. Stir well to dissolve all those flavor bits stuck to the bottom – that’s gold! Bring it to a gentle simmer.
- Cottage cheese magic: Remove from heat and stir in the cottage cheese until it melts into creamy perfection. This is when I grab my immersion blender for about 10 seconds – just enough to make it velvety but still rustic. No blender? No problem! It’ll still taste incredible.
- Taste and tweak: Give it a try – needs more salt? A pinch more Italian seasoning? Make it yours! Serve hot with your favorite dippers.
Pro Tips for the Best Soup
Wait to salt: The cottage cheese adds saltiness, so taste after blending. Ripe tomatoes rock: The redder they are, the sweeter your soup. Leftovers? They thicken in the fridge – just stir in a splash of broth when reheating. Extra creamy? Blend half the soup thoroughly, then mix back in.
Serving Suggestions for Cottage Cheese Tomato Soup
Oh, the possibilities! This soup was practically made for dunking grilled cheese sandwiches – the melty cheddar and crispy bread combo is pure nostalgia. No time for grilled cheese? No worries! Try these:
- Bread bowl magic: Hollow out a crusty roll – bonus points for garlic butter toast
- Fresh crunch: A simple arugula salad with lemon dressing cuts the richness
- Garnish game: Fresh basil ribbons, cracked black pepper, or a swirl of pesto
- Kid hack: Goldfish crackers make adorable “croutons” (my little ones’ favorite)
However you serve it, don’t forget to blow on your spoon – this cozy goodness stays hot!
Storage & Reheating Instructions
This cottage cheese tomato soup keeps like a dream in the fridge for up to 3 days – just pop it in an airtight container. When reheating, warm it gently on the stove with a splash of broth to bring back that perfect creamy texture. It thickens as it sits, so don’t panic – that’s normal! Sadly, freezing isn’t ideal – the cottage cheese gets grainy when thawed.
Cottage Cheese Tomato Soup FAQs
Can I freeze this soup?
Oh, I wish! Cottage cheese gets weirdly grainy after freezing, so enjoy it fresh or refrigerated for up to 3 days.
Is this gluten-free?
Absolutely – just double-check your broth label! Most brands are GF, but it never hurts to peek. The rest of the ingredients are naturally gluten-free.
Can I use ricotta instead of cottage cheese?
You bet! Ricotta gives a slightly thicker texture, so you might thin it with extra broth. Same creamy magic, just a tad richer.
Why does my soup look curdled?
Oops – too high heat can make cottage cheese separate. Just blend it smooth again! Next time, remove from heat before stirring it in.
How can I make it dairy-free?
Silken tofu blends beautifully for creaminess, or try coconut milk (though it’ll taste slightly tropical!). Nutritional yeast keeps that umami kick.
Nutritional Information
Nutrition varies based on ingredients. Per cozy bowl you’ll get about 180 calories with a protein punch of 10g – not bad for something that tastes this comforting! The cottage cheese sneaks in calcium too.
Did You Make This Recipe?
I’d love to hear how your cottage cheese tomato soup turned out! Snap a pic and tag me – nothing makes me happier than seeing your cozy bowls of comfort. Share your creations!
Print
Creamy Cottage Cheese Tomato Soup in Just 25 Minutes
A creamy and comforting tomato soup enhanced with cottage cheese for extra protein. Perfect paired with grilled cheese.
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Ingredients
- 2 Roma tomatoes, quartered
- 1 shallot, peeled and quartered
- 4 cloves garlic, peeled and halved
- 2 teaspoons olive oil, or as needed
- Salt to taste
- 1/2 cup cottage cheese
- 8.25 fluid ounces chicken bone broth
- 2 tablespoons tomato paste
- 1 tablespoon fortified nutritional yeast
- 1/2 teaspoon Italian seasoning
Instructions
- Heat olive oil in a medium pot over medium heat. Add shallot and garlic, sautéing until fragrant and softened (3–4 minutes).
- Add tomatoes and salt. Cook for 5 minutes, stirring occasionally, until tomatoes soften.
- Pour in broth and add tomato paste, nutritional yeast, and Italian seasoning. Bring to a simmer.
- Remove from heat and stir in cottage cheese until smooth. Blend for smoother texture if desired.
- Adjust seasoning and serve hot with bread or grilled cheese.
Notes
- Use an immersion blender for a creamier consistency.
- Substitute vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
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