Ingredients
Scale
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth (low sodium recommended)
- 1/2 medium onion, finely diced (optional, for flavor)
- 2 cloves garlic, minced (optional, for flavor)
- 1 teaspoon olive oil (optional, for sautéing)
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon black pepper
- 1 cup cottage cheese (full-fat or 2% recommended)
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- Salt to taste
Instructions
- If you have extra time, sauté the onion in olive oil in a skillet for about 5 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant. Transfer this mixture to your slow cooker.
- Add the crushed tomatoes, vegetable broth, dried oregano, and black pepper to the slow cooker. Stir to combine.
- Cover and cook on LOW for 4–6 hours or on HIGH for 2–3 hours.
- When the soup is ready, carefully transfer the hot mixture to a high-powered blender. Add the cottage cheese and fresh basil.
- Secure the lid and blend on high speed for 1–2 minutes until smooth.
- Taste the soup and add salt as needed. Serve hot, garnished with extra chopped basil.
Notes
- For extra flavor, sauté the onions and garlic before adding to the slow cooker.
- Use full-fat cottage cheese for a creamier texture.
- Blend in batches if your blender is small.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg