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Creamy Cottage Cheese Tomato Soup
Emily

Creamy Cottage Cheese Tomato Soup – High-Protein Comfort!

A high-protein, creamy tomato soup made with roasted tomatoes, cottage cheese, and bone broth. Rich, savory, and nutritious — perfect for cozy comfort with a healthy twist.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Soup
Cuisine: Fusion
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Roma tomatoes, quartered
  • 1 shallot, peeled and quartered
  • 4 cloves garlic, peeled and halved
  • 2 tsp olive oil, or as needed
  • salt, to taste
  • 1/2 cup cottage cheese
  • 8.25 fl oz bone broth (about 1 cup)
  • 2 tbsp tomato paste
  • 1 tbsp nutritional yeast
  • 1/2 tsp Italian seasoning

Equipment

  • Oven
  • baking tray
  • blender
  • kitchen towel (for blender safety)
  • bowls

Method
 

  1. Preheat oven to 425°F (220°C). Place tomatoes, shallot, and garlic on a baking tray. Drizzle with olive oil, sprinkle with salt, and roast for 20-30 minutes until soft.
  2. In a blender, combine the cottage cheese, bone broth, tomato paste, nutritional yeast, and Italian seasoning. Blend until smooth.
  3. Carefully add the hot roasted tomatoes and aromatics to the blender. Cover the lid tightly with a kitchen towel to prevent steam from forcing it open, and blend until silky smooth. Taste and adjust salt if needed.
  4. Pour into bowls and serve immediately. Optional: Garnish with fresh basil, croutons, or a drizzle of olive oil.

Notes

For a vegetarian version, substitute bone broth with vegetable broth. You can make it spicier with red pepper flakes or smoked paprika. Garnish with fresh basil, croutons, or a drizzle of olive oil for added flavor and texture.