Description
A creamy, low-calorie tomato soup packed with 25g of protein per serving using blended cottage cheese and bone broth.
Ingredients
2 cans (28 oz each) San Marzano whole peeled tomatoes
2 cups chicken bone broth
1 cup low-fat cottage cheese
3 cloves garlic, minced
1 large shallot, diced
1 tbsp extra virgin olive oil
1/2 cup fresh basil leaves
1 tsp dried oregano
Salt and pepper to taste
Instructions
Step 1: Heat olive oil in a large Dutch oven over medium heat. Sauté the shallot and garlic until translucent and fragrant, about 5 minutes.
Step 2: Add the canned tomatoes (with juices), bone broth, and dried oregano to the pot. Break up the tomatoes with a wooden spoon.
Step 3: Bring the mixture to a simmer and let it cook for 15-20 minutes to allow the flavors to meld.
Step 4: While the soup simmers, blend the cottage cheese in a high-speed blender until it is completely smooth and looks like heavy cream.
Step 5: Use an immersion blender to blend the tomato soup base until smooth. Stir in the blended cottage cheese and fresh basil.
Step 6: Taste and season with salt and pepper. Serve warm with your favorite toppings.
Notes
Ensure you blend the cottage cheese thoroughly before adding to the soup to achieve the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 10mg
