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A delicious plate of Cottage Cheese Tomato Soup

Cottage Cheese Tomato Soup

This creamy cottage cheese tomato soup is a unique twist on the classic favorite. Packed with protein from cottage cheese, bone broth, and nutritional yeast, it offers a flavorful and nutrient-rich meal option.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Soup
Cuisine: Italian
Calories: 193
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 Roma tomatoes, quartered
  • 1 shallot, peeled and quartered
  • 4 cloves garlic, peeled and halved
  • 2 cucchiaino olive oil, or as needed
  • Salt to taste
  • 1/2 cup cottage cheese
  • 240 ml bone broth
  • 2 cucchiaino tomato paste
  • 1 cucchiaino fortified nutritional yeast
  • 1/2 cucchiaino Italian seasoning

Equipment

  • Blender
  • Baking Tray

Method
 

  1. Preheat the oven to 425 degrees F (220 degrees C). Place tomatoes, shallot, and garlic on a baking tray. Spritz with olive oil and sprinkle with salt.
  2. Roast in the preheated oven until soft, 20 to 30 minutes.
  3. Meanwhile, add cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning into the jar of a blender. Blend until smooth.
  4. Remove roasted tomatoes from oven and add to blender. To blend hot soup, cover the blender with the lid, and hold the lid down tightly with a kitchen towel; blend until smooth. Be cautious as the contents will be hot!
  5. Taste and add salt if needed.
  6. Pour the soup into bowls and serve immediately.

Notes

For a creamier texture, add a splash of cream or milk before blending. This soup pairs well with crusty bread or a side salad.