Directions
- 1Add olive oil to your pot and heat to medium.
- 2Add diced onion, salt, pepper, and red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until translucent and soft.
- 3Add garlic. Cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn your garlic at this step.
- 4Add 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.
- 5Turn 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.
- 6Taste, and add more salt and pepper as desired. Serve with freshly grated parmesan and black pepper.
Ingredients
- 1 Tbsp olive oil
- 1 white onion, diced small
- 0.75 tsp salt
- 1 to taste black pepper
- 0.25 tsp red pepper flakes
- 4 cloves garlic, sliced
- 2 26-oz cans San Marzano tomatoes
- 2 cups chicken bone broth
- 1 handful basil leaves
- 1 cup low fat cottage cheese
Equipment
Large pot or Dutch ovenImmersion blender or heat-safe blender
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