Ingredients
Scale
- 32 oz Low-fat or full-fat cottage cheese
- 28 oz Can crushed tomatoes (no sugar added)
- 2 cups Chicken bone broth (for extra protein)
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional for heat)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Sauté the Aromatics: Place a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, toss in the diced onions. Sauté them for about 5 to 7 minutes until they become translucent and slightly golden. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for another 60 seconds until the garlic is fragrant, being careful not to let it burn.
- Simmer the Soup Base: Pour the crushed tomatoes and the chicken bone broth into the pot with the sautéed onions and garlic. Stir everything together and bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld together and the acidity of the tomatoes to mellow out.
- Blend in the Protein: Remove the pot from the heat. Carefully stir in the entire 32 ounces of cottage cheese. Use an immersion blender (stick blender) directly in the pot to blend the soup until it is completely smooth and creamy. If you do not have an immersion blender, transfer the soup in batches to a standard blender, ensuring you vent the lid to allow steam to escape. Blend until there are no cottage cheese curds visible.
- Season and Serve: Place the pot back on low heat for 2 minutes just to ensure everything is warmed through, but do not let it reach a rolling boil. Taste the soup and add salt and black pepper as needed. Ladle the soup into bowls and garnish with fresh torn basil leaves. For an extra low-carb crunch, you can add a few parmesan crisps on top.
- Cook Time: 30 minutes