Rich Cottage Cheese Tomato Soup

There’s nothing quite like a warm bowl of soup when you want something comforting but don’t feel like spending hours in the kitchen. I’ve been making this cottage cheese tomato soup for years, and it’s become my go-to when I need something filling that comes together fast.

The cottage cheese might sound weird at first, but trust me on this one. It makes the soup creamy and adds extra protein without having to mess around with heavy cream or milk that might curdle. Plus, I usually have cottage cheese sitting in my fridge anyway, so it’s one less thing to add to my grocery list.

This soup works great as a quick lunch or paired with a grilled cheese sandwich for dinner. My kids actually ask for it now, which is saying something since they usually turn their noses up at anything that looks remotely healthy. Sometimes the best recipes are the ones that sneak up on you.

What Kind of Cottage Cheese Should I Use?

For this tomato soup, you’ll want to stick with regular cottage cheese rather than the low-fat or fat-free versions. The 2% milk fat cottage cheese called for in the recipe is perfect because it gives you that creamy texture without being too heavy. Small curd cottage cheese works best since it blends more smoothly into the soup, but medium curd will work fine too if that’s what you have on hand. If you’re concerned about lumps in your soup, you can always give the cottage cheese a quick blend in a food processor before adding it, or use an immersion blender right in the pot after you’ve stirred it in.

Options for Substitutions

This creamy soup is pretty forgiving when it comes to swaps – here are some options that work well:

• Cottage cheese: This is really the star of the show, so I’d recommend sticking with cottage cheese for the best texture and protein boost. If you absolutely must substitute, try ricotta cheese blended until smooth, but the flavor will be different.
• Canned whole tomatoes: Crushed tomatoes work just as well here. You can also use fresh tomatoes – about 3½ pounds, blanched and peeled – but add an extra tablespoon of tomato paste for deeper flavor.
• Vegetable broth: Chicken broth is a great substitute if that’s what you have on hand. You can also make your own by dissolving 3 teaspoons of vegetable bouillon in 3 cups of hot water.
• Dried basil: Fresh basil works beautifully – use about 2 tablespoons of chopped fresh basil instead. Add it at the very end to keep the flavor bright.
• Sugar: If you want to skip the sugar, try a tablespoon of honey or maple syrup instead. The sweetness helps balance the acidity of the tomatoes.
• Olive oil: Any neutral cooking oil like vegetable or canola oil will work fine for sautéing the onions.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cottage cheese tomato soup is adding the cottage cheese while the soup is still boiling, which can cause it to curdle and create an unpleasant texture – always remove the soup from heat and let it cool slightly before stirring in the cottage cheese.

Don’t skip blending the soup properly after adding the cottage cheese, as lumpy cottage cheese pieces can make the final dish feel grainy instead of creamy and smooth.

Another common error is not cooking the tomato paste long enough with the garlic and onions – give it at least 2-3 minutes to develop a deeper flavor and prevent any raw paste taste from coming through.

For the best results, taste and adjust the sugar and salt at the end, since canned tomatoes can vary in acidity and saltiness, and what tastes balanced in one batch might need tweaking in another.

What to Serve With Cottage Cheese Tomato Soup?

This creamy cottage cheese tomato soup pairs perfectly with a classic grilled cheese sandwich – the crispy, buttery bread is ideal for dipping into the rich, protein-packed soup. I love serving it with some crusty sourdough bread or garlic toast on the side for extra dunking opportunities. A simple arugula salad with a light vinaigrette makes a nice fresh contrast to the creamy soup, or you could go with some homemade croutons sprinkled right on top. For a heartier meal, try adding some cooked pasta like small shells or orzo directly into the soup to make it more filling.

Storage Instructions

Refrigerate: This cottage cheese tomato soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. I love making a big batch on Sunday and enjoying it throughout the week with some crusty bread.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just make sure to leave some room at the top for expansion. The cottage cheese might separate a little when frozen, but don’t worry – it comes back together beautifully when you reheat and stir it.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems a bit thick after storage, just add a splash of vegetable broth to thin it out. You can also microwave individual portions on medium power, stirring every minute or so until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 40-45 g
• Fat: 18-22 g
• Carbohydrates: 90-100 g

Ingredients

For the soup:

• 1 tbsp olive oil
• 1 diced onion
• 1/2 tsp kosher salt
• 2 tbsp finely chopped garlic
• 1 tbsp tomato paste
• 2 tsp dried basil
• 1 tbsp granulated sugar
• 2 cans (28 oz each) whole tomatoes with juice
• 3 cups low-sodium vegetable broth
• 1 1/2 cups 2% milkfat cottage cheese
• Black pepper, to taste

For the garnish (optional):

• Parmesan cheese
• Fresh basil leaves

Step 1: Sauté the Aromatics

• 1 tbsp olive oil
• 1 diced onion
• 2 tbsp finely chopped garlic
• 1/2 tsp kosher salt
• 3 cups low-sodium vegetable broth

Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook, stirring occasionally, until softened, about 4 to 5 minutes.

Add the finely chopped garlic and continue to cook for another minute.

Sprinkle in the kosher salt and stir, deglazing the pot with a splash of vegetable broth if anything begins to stick.

This builds a flavorful base for your soup.

Step 2: Add Tomato Paste and Seasonings

• 1 tbsp tomato paste
• 1 tbsp granulated sugar
• 2 tsp dried basil

Stir the tomato paste into the onion and garlic mixture in the pot, cooking for about a minute until it darkens slightly and becomes fragrant.

Add the granulated sugar and dried basil, continuing to stir so that everything is well combined.

Step 3: Simmer the Tomato Soup

• 2 cans (28 oz each) whole tomatoes with juice
• remaining low-sodium vegetable broth from Step 1

Pour in both cans of whole tomatoes with their juice and add the remaining vegetable broth.

Stir well, bring the mixture to a simmer, cover the pot, and cook for about 20 minutes, stirring occasionally to prevent sticking.

If you prefer a bolder flavor, you can add an extra pinch of salt at this stage.

Step 4: Blend the Soup with Cottage Cheese

• simmered tomato mixture from Step 3
• 1 1/2 cups 2% milkfat cottage cheese

After the soup has simmered, transfer it carefully to a blender along with the cottage cheese.

Blend until completely smooth and creamy.

Depending on your blender size, you might need to work in batches.

Be sure to leave space for steam to escape—blending hot soup can be tricky!

I like to remove the blender lid’s center cap and loosely cover it with a towel to prevent splatters while allowing steam to release.

Step 5: Finish and Serve the Soup

• parmesan cheese
• fresh basil leaves
• black pepper, to taste

Pour the blended soup back into the pot (if needed) and warm through if it has cooled.

Serve hot, topped with freshly grated parmesan cheese, torn fresh basil leaves, and a few cracks of black pepper to taste.

For an extra touch, I like to add a little drizzle of olive oil or a sprinkle of red pepper flakes for more depth.

Rich Cottage Cheese Tomato Soup

Delicious Rich Cottage Cheese Tomato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 700 kcal

Ingredients

  

For the soup:

• 1 tbsp olive oil
• 1 diced onion
• 1/2 tsp kosher salt
• 2 tbsp finely chopped garlic
• 1 tbsp tomato paste
• 2 tsp dried basil
• 1 tbsp granulated sugar
• 2 cans (28 oz each) whole tomatoes with juice
• 3 cups low-sodium vegetable broth
• 1 1/2 cups 2% milkfat cottage cheese
• black pepper, to taste

For the garnish (optional):

• parmesan cheese
• fresh basil leaves

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the finely chopped garlic and continue to cook for another minute. Sprinkle in the kosher salt and stir, deglazing the pot with a splash of vegetable broth if anything begins to stick. This builds a flavorful base for your soup.
• Stir the tomato paste into the onion and garlic mixture in the pot, cooking for about a minute until it darkens slightly and becomes fragrant. Add the granulated sugar and dried basil, continuing to stir so that everything is well combined.
• Pour in both cans of whole tomatoes with their juice and add the remaining vegetable broth. Stir well, bring the mixture to a simmer, cover the pot, and cook for about 20 minutes, stirring occasionally to prevent sticking. If you prefer a bolder flavor, you can add an extra pinch of salt at this stage.
• After the soup has simmered, transfer it carefully to a blender along with the cottage cheese. Blend until completely smooth and creamy. Depending on your blender size, you might need to work in batches. Be sure to leave space for steam to escape—blending hot soup can be tricky! I like to remove the blender lid's center cap and loosely cover it with a towel to prevent splatters while allowing steam to release.
• Pour the blended soup back into the pot (if needed) and warm through if it has cooled. Serve hot, topped with freshly grated parmesan cheese, torn fresh basil leaves, and a few cracks of black pepper to taste. For an extra touch, I like to add a little drizzle of olive oil or a sprinkle of red pepper flakes for more depth.