High Protein Tomato Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 1 tablespoon olive oil
02 - 1 onion, diced
03 - ½ teaspoon kosher salt
04 - 2 tablespoons minced garlic
05 - 1 tablespoon tomato paste
06 - 2 teaspoons dried basil
07 - 1 tablespoon sugar
08 - 2 cans (28 oz each) canned whole tomatoes (with liquid)
09 - 3 cups low-sodium vegetable broth

→ Creamy Addition

10 - 1½ cups cottage cheese (2% MF)

→ Garnishes

11 - Pepper, to taste
12 - Parmesan (optional garnish)
13 - Fresh basil (optional garnish)

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add the diced onions and cook until softened, about 4–5 minutes. Add the minced garlic and cook for another minute. Deglaze the pot with a splash of vegetable broth if needed.
02 - Stir in the tomato paste and cook for 1 minute. Add the sugar and dried basil, stirring to combine.
03 - Add the canned tomatoes (with liquid) and vegetable broth to the pot. Cover and simmer for 20 minutes, stirring occasionally. Add more salt if desired.
04 - Transfer the soup to a blender along with the cottage cheese. Blend until smooth. (Note: Blend in batches if necessary, and be cautious when blending hot liquids. Leave space for steam to escape.)
05 - Serve the soup as is or garnish with Parmesan, fresh basil, and pepper.

# Notes:

01 - Blend the soup in batches if your blender is small. Be careful when blending hot liquids.
02 - Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
03 - For a smoother texture, strain the soup after blending.