High Protein Tomato Soup: 19g Protein, Delicious

Okay, so tomato soup. It’s like, the ultimate comfort food, right? You can dress it up, dress it down, dip a grilled cheese in it…tons of options. But have you ever thought about adding cottage cheese? I hadn’t either, until I was looking for a super quick lunch after a crazy workout and *needed* some protein *fast*. That’s when I threw a dollop of cottage cheese into my usual tomato soup, and wow! Total game changer. This **high protein tomato soup with cottage cheese** is now a staple. Seriously, it’s the easiest way to pack in the protein without sacrificing that classic, cozy tomato soup taste. I promise you, this little twist will blow your mind.

Why You’ll Love This High Protein Tomato Soup with Cottage Cheese

Okay, seriously, listen up! You’re gonna LOVE this soup. Why? Let me break it down for ya:

• Super quick to make – like, faster than ordering takeout!
• Packed with protein thanks to the cottage cheese (hello, muscles!).
• It’s creamy, dreamy, and oh-so-satisfying.
• Vegetarian? You’re covered!
• Healthy-ish? Absolutely! It’s way better than canned soup alone.

Trust me; this isn’t your grandma’s watery tomato soup. This is a flavor and protein bomb!

Ingredients for High Protein Tomato Soup with Cottage Cheese

Alright, let’s gather our goodies! You’ll need:

• One big can (28 ounces) of crushed tomatoes – the smoother, the better, I always say!
• Four cups of vegetable broth – low sodium is my go-to.
• A teaspoon of dried basil – adds that summery touch.
• Half a teaspoon of garlic powder – because, garlic!
• A quarter teaspoon of black pepper – freshly cracked is amazing if you have it.
• And the star: one cup of cottage cheese! I usually grab the 2%, but whatever floats your boat.

How to Make High Protein Tomato Soup with Cottage Cheese: Step-by-Step Instructions

Okay, people, let’s get this soup HAPPENING! It’s seriously so easy. Even *I* can’t mess it up, and that’s saying something!

1. First, grab a pot – medium-sized is perfect – and dump in the crushed tomatoes, vegetable broth, dried basil, garlic powder, and black pepper. Yep, all of it!
2. Next, turn the heat to medium and bring it to a simmer. What’s a simmer, you ask? It’s those little bubbles that are *just* starting to break the surface, not a crazy boil. Watch it carefully!
3. Once it’s simmering, let it do its thing for about 15 minutes. This lets all the flavors get to know each other and become best friends. Set a timer – nobody wants bland soup, trust me.
4. Now for the secret weapon: the cottage cheese! Turn the heat down to low (you don’t want it scorching!) and gently stir in the cottage cheese. Keep stirring until it’s heated through. You don’t want cold cottage cheese clumps in your soup – that’s just…wrong.
5. And that’s it! Seriously, you’re done! Ladle it into a bowl and get ready to enjoy your amazing, **high protein tomato soup with cottage cheese**!

See? I *told* you it was easy!

Tips for the Best High Protein Tomato Soup with Cottage Cheese

Want to take your **high protein tomato soup with cottage cheese** game to the next level? Of course, you do! Here are a few tips I’ve learned along the way:

• **Seasoning is KEY!** Don’t be shy! Taste as you go and add more basil, garlic powder, or even a pinch of red pepper flakes if you’re feeling spicy.
• **Watch that cottage cheese!** To prevent it from curdling (nobody wants that!), make sure your soup is on low heat *before* you stir it in. Gently does it!
• **Creaminess obsessed?** I get it! For extra richness, try blending a small amount of the soup (before adding the cottage cheese!) with an immersion blender. Just be careful; hot soup splatters!

That’s all there is to it! Enjoy!

Variations for Your High Protein Tomato Soup with Cottage Cheese

Okay, so you’ve got the basic **high protein tomato soup with cottage cheese** down. Awesome! But what if you wanna jazz it up a bit? Get creative! This soup is like a blank canvas just waiting for your masterpiece.

• **Spice it up!** A pinch of red pepper flakes adds a little kick! Or try oregano for a more Mediterranean vibe.
• **Roast some veggies first!** Roasting bell peppers or onions before adding them to the soup? OMG! It adds such a depth of flavor. Speaking of roasting have you tried this recipe for roasted cabbage wedges?
• **Toppings galore!** Croutons are always a winner, or try a sprinkle of fresh herbs like parsley or chives. A drizzle of pesto? Yes, please!

Don’t be afraid to experiment! It’s soup, after all – it’s hard to mess up. Have fun and make it your own!

Serving Suggestions for High Protein Tomato Soup with Cottage Cheese

This **high protein tomato soup with cottage cheese** is amazing all on its own, but you know what makes it even BETTER? A little company! I’m talking a classic grilled cheese sandwich (duh!), some crusty bread for dipping (soaking up every last drop!), or even a simple side salad. It just balances everything out *perfectly*. So go on, treat yourself!

How to Store and Reheat High Protein Tomato Soup with Cottage Cheese

Got leftovers? Lucky you! This **high protein tomato soup with cottage cheese** keeps great in the fridge for up to 3-4 days. Just pop it in an airtight container. Reheating is a breeze – either microwave it for a couple of minutes, stirring halfway through, or gently warm it on the stovetop. Just don’t let it boil, or that cottage cheese might get a little weird!

Frequently Asked Questions About High Protein Tomato Soup with Cottage Cheese

Got questions about this **high protein tomato soup with cottage cheese**? I got answers! Here are some of the things people ask me most often:

Can I use low-fat cottage cheese?

Totally! Using low-fat or even non-fat cottage cheese is a great way to cut down on the fat content without sacrificing too much protein. Just be aware that it might not be quite as creamy as using full-fat. I make these Cottage Cheese Blender Muffins with low fat to cut down on calories. Try them!

Can I freeze this soup?

Ehhh, freezing isn’t *ideal*, just being honest. The texture of the cottage cheese can change a bit after thawing, becoming a little watery. But, if you’re really in a pinch, go for it! Just let it thaw completely in the fridge before reheating and maybe give it a good stir to bring it back together.

What other toppings can I add?

Oh, the possibilities are endless! Besides the croutons and fresh herbs I mentioned earlier, try a dollop of pesto, a sprinkle of Parmesan cheese, or even a drizzle of hot sauce if you’re feeling adventurous. Get creative!

Can I use fresh tomatoes instead of canned?

You absolutely can! If you’re using fresh tomatoes, I recommend roasting them first to bring out their sweetness. You’ll need about 2-3 pounds of fresh tomatoes for this recipe. Just core them, toss them with some olive oil, salt, and pepper, and roast them at 400°F (200°C) for about 30-40 minutes, or until they’re nice and soft. Then, just blend them up and use them in place of the crushed tomatoes.

Nutritional Information for High Protein Tomato Soup with Cottage Cheese

Okay, so here’s the deal: I’m not a nutritionist, and nutritional info can vary like crazy depending on the brands and ingredients you use. But just to give you a *general* idea, here’s what you’re looking at, per serving. Just remember, it’s all approximate!

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