Description
Creamy stovetop tomato soup blended with cottage cheese and chicken bone broth for a cozy, protein-forward meal.
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes with juices
3 cups chicken bone broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 cup full-fat cottage cheese
1 teaspoon balsamic vinegar
Fresh basil, optional
Instructions
1. Heat oil and soften onion for 5 minutes.
2. Add garlic and dried herbs for 30 seconds.
3. Stir in tomato paste for 1 minute.
4. Add tomatoes, broth, salt, and pepper; simmer 15 minutes.
5. Remove from heat and rest 5 minutes.
6. Add cottage cheese and balsamic vinegar; blend until smooth.
7. Taste, adjust seasoning, warm gently if needed, and serve.
Notes
Do not drain tomatoes.
Blend hot soup cautiously in batches if using a countertop blender.
Bone broth increases protein; regular broth changes nutrition.
Refrigerate 3–4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 240 kcal
- Sugar: 10g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg