High-Protein Creamy Tomato Soup
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.
high-protein creamy tomato soup ingredient notes:
tomatoes
I like to use vine-ripe tomatoes here, aka tomatoes that have remained on the vine until fully ripe to maximize their flavors and juices. You can get creative with your tomato combinations using various types for a different essence each time you make it!
cottage cheese
This is where the high-protein element really starts to come in and helps build that creamy texture. Don’t worry, the taste of the tomatoes overpowers the cheese, so even if you’re not the biggest cottage cheese fan, this is a full-proof method to boost your protein.
bone broth
Another easy way to elevate the protein levels is by using a quality bone broth. Some people like to make their own, but I prefer to buy it pre-made. This one is great! You can also opt for traditional chicken or beef broth.
balsamic glaze
My personal fav way to garnish a bowl of tomato soup is with a generous drizzle of balsamic glaze (Trader Joe’s has a good one!). The tanginess of the balsamic glaze with the creaminess of the soup, is the perfect combo.
HIGH PROTEIN CREAMY TOMATO SOUP
4
servings15
minutes40
minutesI 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.
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Ingredients
2 tablespoons olive oil
10 medium vine ripe tomatoes, quartered
2 medium shallots, quartered
6 whole garlic cloves
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons kosher salt, additional to taste
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
1 cup 4% milkfat small-curd cottage cheese
1 cup chicken bone broth or low-sodium or regular chicken broth
1 tablespoon balsamic vinegar
Fresh chopped basil leaves, for garnish
Balsamic glaze, for topping (if desired)
Directions
- Preheat the oven to 400ºF and line a large sheet pan with parchment paper (optional to line).
- In a small bowl, combine the basil, oregano, salt and black pepper.
- Add the spice mix, olive oil, tomatoes, shallots, and garlic to the sheet pan and mix to combine with clean hands. If preferred, add everything to a large mixing bowl to combine then transfer to the sheet pan. Bake until the tomatoes are very soft to the touch and lightly browned, 35 to 45 minutes.
- Remove the sheet pan from the oven and cool for at least 10 minutes. See note.
- Transfer the cooled sheet pan components everything to a blender. Add the cottage cheese, bone broth, and balsamic vinegar to the blender and blend on high speed until completely smooth. Work in batches as needed*. Salt to taste.
- Divide the soup between four bowls and top with fresh basil leaves and a drizzle of balsamic glaze (if using). If needed, return the soup to a saucepan or large pot and heat on medium-low prior to serving.
Notes
- Store It: Refrigerate in a sealed container for up to four days or freeze for up to 3 months.
- Reheat It: From the refrigerator, microwave until warm, 1 to 2 minutes, or heat in a saucepan over medium heat until warm, stirring occasionally. From the freezer, thaw in the refrigerator for at least 8 hours, then follow the same reheating instructions.
- For blending: Work in batches if needed depending on the capacity of your blender. If you are splitting in two batches, add half of the cottage cheese, broth, and balsamic vinegar to each batch.
- It is important to allow the roasted tomatoes to cool down significantly before blending. If they are not cooled enough, there is an increased chance the soup will split when blended with the cottage cheese. You can also leave the cottage cheese out while prepping so it is not quite as cold from the fridge.
- Chicken broth: If using chicken broth, you may need to add more salt than you think! Add to taste in step 5. You can also use regular chicken broth (not low or reduced sodium) and likely won’t need much more salt!
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this was so delicious & easy! i omitted the broth because i’m weird and like really thick soups lol
Oh my goodness. This was the MOST delicious tomato soup I have ever had. The fact that this recipe was “high protein” instantly piqued my interest. It was so full of flavor–my husband and I loved it. I will make this again. Thanks Jenn!
Easy & delicious! A new fav for us.
Nutrition facts?
I really love the flavor of this soup but had a hard time with getting the texture right, I think that’s a skill issue though. Any tips for making sure you don’t end up with cottage cheese chunks? I cooled my roasted veg overnight on my second try to make sure I wasn’t introducing too much heat to the dairy, so it wasn’t a heat issue.
Would silken or soft tofu in approximately the same amount sub for the cottage cheese?
Yes…I did this a while back and it was delicious! And the tofu totally incorporated into the soup. I am vegan, so can’t compare it to the cottage cheese version, but I can attest that the tofu works well and is delicious. I also used vegetable broth instead of chicken bone broth to keep it vegan.
Where is the nutrition information?
Can an onion be substituted instead of a shallot?
This is the best tomato soup recipe I’ve made! So flavorful and yummy. I added 2 carrots, 1 zucchini, and 1 red bell pepper when I was roasting the veggies. Delish.
Great flavor and easy! I used canned whole tomatoes and added more bone broth to make it a little less thick.
I literally just made this and wow, is it ever delicious! Thank you for this fabulous recipe. I will be sharing it with others.
This recipe is incredible – I love the addition of balsamic vinegar at the end! I had a red bell pepper, and a leek leftover so I roasted those and added them in as well, and it was so delicious! Very easy, comforting, and adaptable recipe. Also I blended the cottage cheese before adding it, and made sure nothing was too hot before combining and it came out so perfectly. Will absolutely be making again!
This was so good and super easy! I made exactly as the recipe was written. Will make again!
You would never know there is cottage cheese in this soup!! It is delicious. So flavourful!!! Great job