Creamy Cottage Cheese Tomato Soup
I serve with fresh tomato bruschetta or pico de gallo. (A couple tablespoons per serving). I keep these in my fridge at all times for a quick top to salad or scrambled eggs.
Ingredients
- 2 cups low-sodium tomato sauce or crushed tomatoes I use sodium free tomatoes
- 1 cup vegetable or chicken broth
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried basil or 1 tbsp fresh
- Salt and pepper to taste
- 1 cup cottage cheese
Instructions
- Heat olive oil in a pot, sauté onion and garlic until soft.
- Add tomatoes, broth, basil, salt, and pepper. Simmer 20-30 minutes.
- Remove from heat, stir in cottage cheese.
- Use an immersion blender (or carefully transfer to a blender) to puree until smooth and creamy.
Notes
Nutrition (per serving-without toppings):
- Calories: ~145
- Protein: ~10 g
- Carbs: ~10 g
- Fat: ~6 g
- Fiber: ~2 g