High-Protein Creamy Tomato Soup

Pro tips

• Blend the soup thoroughly for a silky texture; a high-powered blender creates the creamiest result.
• Stir the cottage cheese in gently or blend last to avoid breaking down the protein structure, which can affect mouthfeel.
• Taste and season after blending—marinara saltiness varies by brand, so adjust salt and pepper to preference.
• For a rustic texture, blend only half the soup and stir it back into the pot instead of fully puréeing.

Substitutions

• Marinara sauce → canned diced tomatoes plus tomato paste (use 1.5 cups diced tomatoes + 3 tbsp paste for similar body)
• Cottage cheese → plain Greek yogurt or silken tofu (use 1:1 ratio; Greek yogurt adds tang, tofu stays neutral)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat, stirring occasionally, or microwave in 1-minute intervals.

Equipment

blender or immersion blender

Can I use Greek yogurt instead of cottage cheese?

Yes. Use equal parts Greek yogurt for a tangier, slightly thinner consistency. Stir in at the end to avoid curdling.

How do I make this soup thicker or thinner?

Add more broth to thin it out, or reduce heat and simmer uncovered to thicken. Blending longer also creates a creamier texture.

Is this soup freezer-friendly?

Yes. Cool completely and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.

What broth works best—vegetable or chicken?

Both work equally well. Use whichever you prefer or have on hand; chicken broth adds mild savory depth, vegetable keeps it lighter.

Can I double this recipe?

Yes, scale all ingredients proportionally. Blending may take longer in batches; blend in two portions if your blender is small.