Warm up with this high-protein tomato soup that's creamy, delicious, and packed with flavor. Perfect for a cozy night in! #HealthyEating #TomatoSoup #ProteinPacked #ComfortFood #Foodie
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1/2 teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans whole tomatoes (28 oz each)
- 3 cups low-sodium vegetable broth
- 1 1/2 cups cottage cheese (2% MF)
- Pepper, to taste
- Parmesan cheese, for optional garnish
- Fresh basil, for optional garnish
Directions:
1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, about 4 to 5 minutes.
2. Add the minced garlic and continue to cook for another minute, then sprinkle in the kosher salt. If the bottom of the pot is browning, deglaze it with a splash of vegetable broth.
3. Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld.
4. Now, it's time for the sweet touch—add the sugar and dried basil, mixing well.
5. Pour in the canned tomatoes (don’t forget to include the juice!) along with the vegetable broth. Give everything a good stir, cover the pot, and let it simmer for about 20 minutes, stirring occasionally. (Feel free to taste and add more salt if needed.)
6. After simmering, blend the soup with the cottage cheese until velvety smooth. You can use an immersion blender or transfer it to a standalone blender—just be careful with hot liquids!
7. Serve the soup hot, garnished with freshly grated Parmesan cheese, a sprinkle of pepper, and a few basil leaves if you're feeling fancy.
Nutritional Values (per serving):
- Calories: 220
- Protein: 15g
- Fat: 8g
- Carbohydrates: 27g
- Fiber: 5g
Serving Size: About 1 1/2 cups
Enjoy this hearty bowl of goodness that not only satisfies your taste buds but also packs a protein punch!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1/2 teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans whole tomatoes (28 oz each)
- 3 cups low-sodium vegetable broth
- 1 1/2 cups cottage cheese (2% MF)
- Pepper, to taste
- Parmesan cheese, for optional garnish
- Fresh basil, for optional garnish
Directions:
1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, about 4 to 5 minutes.
2. Add the minced garlic and continue to cook for another minute, then sprinkle in the kosher salt. If the bottom of the pot is browning, deglaze it with a splash of vegetable broth.
3. Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld.
4. Now, it's time for the sweet touch—add the sugar and dried basil, mixing well.
5. Pour in the canned tomatoes (don’t forget to include the juice!) along with the vegetable broth. Give everything a good stir, cover the pot, and let it simmer for about 20 minutes, stirring occasionally. (Feel free to taste and add more salt if needed.)
6. After simmering, blend the soup with the cottage cheese until velvety smooth. You can use an immersion blender or transfer it to a standalone blender—just be careful with hot liquids!
7. Serve the soup hot, garnished with freshly grated Parmesan cheese, a sprinkle of pepper, and a few basil leaves if you're feeling fancy.
Nutritional Values (per serving):
- Calories: 220
- Protein: 15g
- Fat: 8g
- Carbohydrates: 27g
- Fiber: 5g
Serving Size: About 1 1/2 cups
Enjoy this hearty bowl of goodness that not only satisfies your taste buds but also packs a protein punch!
Warm up with this high-protein tomato soup that's creamy, delicious, and packed with flavor. Perfect for a cozy night in! #HealthyEating #TomatoSoup #ProteinPacked #ComfortFood #Foodie
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1/2 teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans whole tomatoes (28 oz each)
- 3 cups low-sodium vegetable broth
- 1 1/2 cups cottage cheese (2% MF)
- Pepper, to taste
- Parmesan cheese, for optional garnish
- Fresh basil, for optional garnish
Directions:
1. Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it becomes soft and translucent, about 4 to 5 minutes.
2. Add the minced garlic and continue to cook for another minute, then sprinkle in the kosher salt. If the bottom of the pot is browning, deglaze it with a splash of vegetable broth.
3. Stir in the tomato paste and cook for an additional minute, allowing the flavors to meld.
4. Now, it's time for the sweet touch—add the sugar and dried basil, mixing well.
5. Pour in the canned tomatoes (don’t forget to include the juice!) along with the vegetable broth. Give everything a good stir, cover the pot, and let it simmer for about 20 minutes, stirring occasionally. (Feel free to taste and add more salt if needed.)
6. After simmering, blend the soup with the cottage cheese until velvety smooth. You can use an immersion blender or transfer it to a standalone blender—just be careful with hot liquids!
7. Serve the soup hot, garnished with freshly grated Parmesan cheese, a sprinkle of pepper, and a few basil leaves if you're feeling fancy.
Nutritional Values (per serving):
- Calories: 220
- Protein: 15g
- Fat: 8g
- Carbohydrates: 27g
- Fiber: 5g
Serving Size: About 1 1/2 cups
Enjoy this hearty bowl of goodness that not only satisfies your taste buds but also packs a protein punch!
