PROTEIN TOMATO SOUP

27 mins
Serves 6
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Directions

  1. 1Add olive oil to your pot and heat to medium.
  2. 2Add olive oil to your pot and heat to medium.
  3. 3Add olive oil to your pot and heat to medium.
  4. 4Add diced onion, salt, pepper, and red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until translucent and soft.
  5. 5Add diced onion, salt, pepper, and red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until translucent and soft.
  6. 6Add diced onion, salt, pepper, and red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until translucent and soft.
  7. 7Add garlic. Cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn your garlic at this step.
  8. 8Add garlic. Cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn your garlic at this step.
  9. 9Add garlic. Cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn your garlic at this step.
  10. 10Add tomatoes, bone broth, and basil leaves. Gently break up the tomatoes with a spatula, but it’s okay if they stay mostly chunky at this stage. Stir and cover. Let this simmer for 15 minutes.
  11. 11Add tomatoes, bone broth, and basil leaves. Gently break up the tomatoes with a spatula, but it’s okay if they stay mostly chunky at this stage. Stir and cover. Let this simmer for 15 minutes.
  12. 12Add tomatoes, bone broth, and basil leaves. Gently break up the tomatoes with a spatula, but it’s okay if they stay mostly chunky at this stage. Stir and cover. Let this simmer for 15 minutes.
  13. 13Turn off the heat. Add cottage cheese, and stir. Then, use an immersion blender to blend your high protein tomato soup until completely smooth. This may take 1-2 minutes. If you don’t have an immersion blender, carefully blend your soup in batches in a heat-safe blender, and return to the pot. Add more broth if desired for a thinner consistency.
  14. 14Turn off the heat. Add cottage cheese, and stir. Then, use an immersion blender to blend your high protein tomato soup until completely smooth. This may take 1-2 minutes. If you don’t have an immersion blender, carefully blend your soup in batches in a heat-safe blender, and return to the pot. Add more broth if desired for a thinner consistency.
  15. 15Turn off the heat. Add cottage cheese, and stir. Then, use an immersion blender to blend your high protein tomato soup until completely smooth. This may take 1-2 minutes. If you don’t have an immersion blender, carefully blend your soup in batches in a heat-safe blender, and return to the pot. Add more broth if desired for a thinner consistency.
  16. 16Taste, and add more salt and pepper as desired. Serve with freshly grated parmesan and black pepper.
  17. 17Taste, and add more salt and pepper as desired. Serve with freshly grated parmesan and black pepper.
  18. 18Taste, and add more salt and pepper as desired. Serve with freshly grated parmesan and black pepper.

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp olive oil
  • 1 Tbsp olive oil
  • 1 white onion, diced small
  • 1 white onion, diced small
  • 1 white onion, diced small
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 1 to taste black pepper
  • 1 to taste black pepper
  • 1 to taste black pepper
  • 0.25 tsp red pepper flakes
  • 0.25 tsp red pepper flakes
  • 0.25 tsp red pepper flakes
  • 4 cloves garlic, sliced
  • 4 cloves garlic, sliced
  • 4 cloves garlic, sliced
  • 2 26-oz cans San Marzano tomatoes
  • 2 26-oz cans San Marzano tomatoes
  • 2 26-oz cans San Marzano tomatoes
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 1 handful basil leaves
  • 1 cup low fat cottage cheese
  • 1 cup low fat cottage cheese
  • 1 cup low fat cottage cheese

Equipment

Large pot or Dutch ovenImmersion blender or heat-safe blender