If you’re craving a cozy, nutritious soup that satisfies both your taste buds and your body, this Creamy Cottage Cheese Tomato Soup is exactly what you need. Bursting with the natural sweetness of roasted Roma tomatoes, mellow caramelized shallots, and aromatic garlic, this soup is silky, creamy, and packed with protein. Using cottage cheese instead of heavy cream creates a luxuriously smooth texture while keeping it light, healthy, and rich in muscle-friendly protein.

Perfect for a quick weeknight dinner, a comforting lunch, or a warming appetizer, this soup elevates simple ingredients into a gourmet experience. The roasted vegetables deepen the flavor, while bone broth and tomato paste build a savory backbone. Finished with nutritional yeast and Italian seasoning, this soup offers umami and aromatic complexity without any unnecessary fats. Whether you’re looking for easy comfort food, a high-protein meal, or a heartwarming dish for busy evenings, this recipe checks all the boxes.

Why You’ll Love This Recipe

High-protein and nutritious – cottage cheese and bone broth boost protein content.
Rich, creamy texture – creamy yet light, without heavy cream.
Easy to make – just roast, blend, and serve.
Kid-approved and family-friendly – mild flavors with comforting warmth.
Customizable garnish options – fresh basil, croutons, or a drizzle of olive oil.
Quick weeknight dinner – ready in under 45 minutes, perfect for busy schedules.

Ingredient Breakdown

Roma tomatoes: Naturally sweet and slightly tangy, they form the flavorful base. Roasting intensifies their sweetness.
Shallot: Adds a subtle onion flavor with gentle sweetness, balancing the acidity of the tomatoes.
Garlic cloves: Roasting softens raw garlic’s bite while adding aromatic depth.
Olive oil: Coats vegetables for roasting, enhancing caramelization and flavor.
Salt: Essential to bring out the natural flavors of the vegetables and season the soup.
Cottage cheese: Adds creaminess and high-quality protein without heaviness.
Bone broth: Creates a rich, savory base while keeping the soup nutritious.
Tomato paste: Intensifies the tomato flavor and adds depth to the broth.
Nutritional yeast: Adds an umami, cheesy flavor without dairy.
Italian seasoning: A blend of herbs (basil, oregano, thyme) to enhance the soup’s aroma.

Pro Tips

Roast vegetables thoroughly: Allow tomatoes, shallots, and garlic to caramelize for maximum sweetness and flavor depth.
Blend carefully: When adding hot roasted vegetables to the blender, cover the lid with a kitchen towel to prevent steam from forcing it open.
Adjust consistency: For a thinner soup, add more bone broth or water while blending.
Taste before serving: Roasting intensifies flavors, so adjust salt and seasoning to your preference.
Serve immediately: While it can be reheated, this soup is best enjoyed fresh for a velvety texture.

Ingredient Swaps or Variations

Cottage cheese alternatives: Use Greek yogurt for tangy creaminess, or silken tofu for a vegan version.
Broth options: Vegetable broth works as a vegetarian alternative; chicken broth enhances umami depth.
Herbs and spices: Swap Italian seasoning for fresh basil or thyme for variation. Add smoked paprika for a subtle smoky flavor.
Tomato variety: Cherry or heirloom tomatoes can be roasted for a sweeter, more complex flavor.
Add-ins: Stir in cooked quinoa, lentils, or white beans for extra protein and heartiness.

Serving Suggestions

This soup shines on its own but pairs beautifully with simple sides. Serve with whole-grain bread, garlic croutons, or a fresh green salad for a light, balanced meal. For a cozy winter dinner, top with a swirl of olive oil, fresh basil, or a sprinkle of Parmesan. You can even serve it in bread bowls for a fun, rustic presentation. Garnish options like sautéed mushrooms, roasted bell peppers, or pumpkin seeds add texture and flavor contrast.

Make Ahead + Storage Tips

Make ahead: Roast vegetables and prepare the creamy base in advance. Blend and heat just before serving.
Refrigerate: Store cooled soup in an airtight container for up to 3 days. Reheat gently over medium heat to prevent curdling.
Freeze: Pour cooled soup into freezer-safe containers and freeze up to 2 months. Thaw overnight in the refrigerator and reheat slowly.
Reheating tip: Use a blender to re-whip if the soup thickens or separates after refrigeration.

Cultural or Historical Notes

Tomato-based soups have a long history across Mediterranean and European cuisines, prized for their simplicity and versatility. This high-protein adaptation adds cottage cheese, blending traditional flavors with modern nutritional needs. Cottage cheese has long been celebrated for its creamy texture and protein content, making this soup an ideal fusion of classic comfort food and contemporary wellness trends. The roasting technique enhances natural sweetness, a method inspired by traditional European vegetable soups where slow roasting deepens flavors.

Frequently Asked Questions (FAQ)

Can I make this soup vegan?
Yes! Substitute cottage cheese with silken tofu or cashew cream, and use vegetable broth instead of bone broth.

Is it safe to blend hot soup in a blender?
Yes, but cover the blender lid with a kitchen towel to prevent steam from forcing it open. Blend in batches if needed.

Can I use canned tomatoes instead of fresh?
Fresh roasted tomatoes provide the best flavor, but canned fire-roasted tomatoes work as a substitute. Reduce added salt as canned tomatoes can be salty.

How can I thicken the soup if it’s too thin?
Add more cottage cheese or a few tablespoons of tomato paste and blend again. Simmering on low heat after blending also thickens it slightly.

Can I meal prep this soup for the week?
Absolutely. Prepare roasted vegetables and the creamy base separately, then blend and heat as needed. Keeps well in the fridge for 3 days and freezes for up to 2 months.

Can I add other vegetables?
Yes! Roasted red peppers, carrots, or zucchini can be added for extra flavor and nutrition.

Emily