High-Protein Creamy Tomato Soup
This high-protein creamy tomato soup blends marinara sauce, broth, and cottage cheese into a satisfying dish with 40 grams of protein per serving, ready in minutes without heavy cream.
This high-protein creamy tomato soup blends marinara sauce, broth, and cottage cheese into a satisfying dish with 40 grams of protein per serving, ready in minutes without heavy cream.
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In a food processor or blender, combine the marinara sauce, broth, and cottage cheese.
Blend until the mixture is completely smooth and creamy.
Pour the blended soup into a saucepan.
Heat over medium heat for a few minutes, stirring occasionally, until warmed through.
Serve hot, garnished with fresh parsley if desired. It pairs well with a grilled cheese for dipping.
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.
blender or immersion blender
Yes. Use equal parts Greek yogurt for a tangier, slightly thinner consistency. Stir in at the end to avoid curdling.
Add more broth to thin it out, or reduce heat and simmer uncovered to thicken. Blending longer also creates a creamier texture.
Yes. Cool completely and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
Both work equally well. Use whichever you prefer or have on hand; chicken broth adds mild savory depth, vegetable keeps it lighter.
Yes, scale all ingredients proportionally. Blending may take longer in batches; blend in two portions if your blender is small.
