Tomato Soup with Cottage Cheese (Protein)

tomatosoupcottagecheeseprotein A delicious fall soup. Cottage cheese makes the soup creamy and full of protein. Even if you don't like cottage cheese you will love this recipe, you don't taste the cottage cheese because it gets blended up. Instead it adds a nice umami undertone to the soup. It is a perfect recipe to convert over a cottage cheese hater.

1 onion, finely chopped
4 cloves garlic, finely chopped
1 (28 oz) can whole peeled tomatoes
3 cups vegetable broth, use bone broth for extra protein
1 pinch sea salt
1 pinch black pepper, freshly ground
½ tsp. dried oregano
½ tsp. dried thyme
½ cup basil, finely chopped
2 Tbsp. tomato paste
¾ cup cottage cheese
2 scoops unflavoured whey protein powder (39 g)

To Serve:
crusty bread or grilled cheese

Heat oil in a soup pot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 3 more minutes.

Add all remaining ingredients to the pot except for the cottage cheese. Bring to a simmer and cook for 15-20 minutes (longer is better for more flavour).

Add soup to a blender along with the cottage cheese. Blend until smooth. Alternatively you could use an immersion blender for this and blend the cottage cheese in the pot with the soup. Add protein powder and blend.

Serve with crusty bread or a grilled cheese.

Makes 2 servings.