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High Protein Tomato Soup

High protein tomato soup blends crushed tomatoes, cannellini beans, and cottage cheese into a smooth, creamy bowl. It simmers on the stovetop and gets an extra boost of protein from blended cottage cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 tsp dried basil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups cottage cheese

Equipment

  • 1 4-quart saucepan or Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the olive oil in a 4-quart saucepan or Dutch oven over medium heat.
  2. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the garlic and tomato paste and cook for 1 minute, stirring constantly.
  4. Stir in the crushed tomatoes, chicken broth, cannellini beans, basil, salt, and pepper.
  5. Bring the soup to a simmer over medium-high heat.
  6. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally.
  7. Remove the pot from the heat.
  8. Blend the soup with an immersion blender until smooth.
  9. Add the cottage cheese and blend again until completely smooth.
  10. Return the pot to low heat and warm the soup until steaming, without letting it boil.

Notes

For the smoothest texture, blend the cottage cheese thoroughly into the soup. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cottage cheese may change texture. For a dairy-free version, use a plain dairy-free cottage cheese alternative.