Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- ½ teaspoon kosher salt
- 2 tablespoons minced garlic
- 1 tablespoon tomato paste
- 2 teaspoons dried basil
- 1 tablespoon sugar
- 2 cans canned whole tomatoes (28 oz each)
- 3 cups vegetable broth (low sodium)
- 1½ cups cottage cheese (2% MF)
- Pepper, to taste
- Parmesan (optional garnish)
- Basil (optional garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the diced onion with ½ teaspoon kosher salt until soft and translucent, about 5–7 minutes.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Stir in the tomato paste, dried basil, and sugar; cook 1 minute to deepen the flavor.
- Pour in the canned whole tomatoes (crush them with your spoon) and the low-sodium vegetable broth.
- Bring the soup to a simmer, then reduce heat and cook 10–15 minutes to let flavors meld.
- Transfer about half the soup to a blender (or use an immersion blender) and blend until smooth; return to pot.
- Stir in the cottage cheese and use an immersion blender briefly to make the soup silky and creamy.
- Taste and adjust salt and pepper. Warm through, but do not boil hard after adding cottage cheese.
- Serve topped with a sprinkle of parmesan and fresh basil if you like.
Notes
Use full-fat cottage cheese for a creamier texture; let the soup simmer to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian