I love tomato soup for an easy, cozy meal but my problem with it has always been there’s basically no protein in the soup. So, I decided to make this high protein creamy tomato soup, which includes cottage cheese and bone broth to secretly sneak in about 17 grams of protein per serving without anyone knowing! You just blend all of the ingredients together and you’re left with a perfectly creamy soup that will keep you satisfied.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other soup recipes if you’re looking for more:

• Vegan corn chowder with crispy chickpeas
• Slow cooker chicken tortilla soup
• Dairy free chicken pot pie soup
• Mushroom and wild rice soup
• Lemon dill chicken and rice soup

HIGH PROTEIN CREAMY TOMATO SOUP

HIGH PROTEIN CREAMY TOMATO SOUP

4 from 21 votes

Recipe by Jenn Lueke

Servings

3

servings

Prep time

5

minutes

Cooking time

40

minutes

I love tomato soup for an easy, cozy meal but my problem with it has always been there’s basically no protein in the soup. So, I decided to make this high protein creamy tomato soup, which includes cottage cheese and bone broth to secretly sneak in about 17 grams of protein per serving without anyone knowing! You just blend all of the ingredients together and you’re left with a perfectly creamy soup that will keep you satisfied.

Ingredients

• 1 tbsp 1 olive oil

• 8 8 -9 medium sized vine ripe tomatoes, quartered

• 1 large 1 or 2 small shallots, peeled and quartered

• 6 6 garlic cloves, peeled

• 1 1 + 1/2 tsp salt + additional to taste

• 1/2 tsp 1/2 black pepper

• 1 tsp 1 dried oregano

• 1 tsp 1 dried basil

• 1/2 tsp 1/2 red pepper flakes

• 1 tbsp 1 balsamic vinegar

• 1 1 + 1/2 cup cottage cheese

• 1/2 cup 1/2 chicken bone broth

• fresh chopped basil leaves, for garnish

Directions

• Preheat oven to 400 degrees and grease or line a large sheet pan with parchment paper.
• Add the olive oil, tomatoes, shallots, and garlic to the pan and sprinkle with the salt, black pepper, oregano, basil, and red pepper flakes. Use clean hands to evenly distribute the oil and spices.
• Bake for 30-45 minutes, until the tomatoes are very soft. Let cool, then transfer everything from the sheet pan to a blender (if your blender is not big enough, you may need to do two batches).
• Add the balsamic vinegar, cottage cheese, and bone broth on top and blend on high speed until completely smooth. Salt to taste.
• Pour the soup into bowls and top with fresh basil leaves. Store in the refrigerator for up to four days or the freezer for up to a month.