Cozy High Protein Cottage Cheese Tomato Soup

If you’re looking for a cozy soup that’s creamy without needing cream, this Cottage Cheese Tomato Soup hits the mark. It’s quick, bold in flavor, and packed with just the right amount of heat.

I like this one for days when I want something comforting but don’t feel like standing over the stove for an hour. You roast the peppers, throw everything in the blender, warm it up, and you’re done.

It’s spicy from the jalapeño, savory from the garlic, and creamy thanks to the cottage cheese—without any dairy overload. I always top it with toasted bread for a little crunch, and it somehow turns a simple soup into a full-on satisfying meal.

Tips to Make This Recipe Work Best

• Use full-fat cottage cheese for the best texture. It blends smoother and gives the soup a richer feel.
• Roast your peppers until they’re soft and blistered. That’s how you get that deep, smoky flavor.
• Don’t skip peeling the peppers after roasting. It makes the soup smoother and less bitter.
• Adjust the jalapeño based on your heat preference. If you’re sensitive to spice, use half or remove the seeds.
• Basil adds a fresh finish—save a few leaves to tear over the top before serving.

Ingredients

• 300g (1 ¼ cups) cottage cheese
• 400g (14 oz) tinned plum tomatoes
• 100g (3.5 oz) roasted red peppers
• ½–1 teaspoon garlic powder, to taste
• 1 jalapeño, chopped (adjust to taste)
• Handful of fresh basil
• Toasted bread, for serving

Alternative Ingredients

If you don’t have tinned plum tomatoes, use crushed or diced tomatoes instead. Just make sure they’re good quality since they’re the main base.

You can use jarred roasted peppers if you’re short on time—just drain them well before blending.

If you’re out of jalapeño, a pinch of red pepper flakes will still give a nice bit of heat.

Fresh garlic can be used instead of garlic powder, but go easy—1 small clove should do the trick.

No basil? A little fresh parsley or thyme can still give you a nice herbal finish.

Step 1: Roast the Peppers

Preheat your oven to 200°C (390°F). Place the peppers on a baking tray and roast for about 30 minutes until the skins are blistered and the peppers are soft.

Step 2: Peel the Peppers

Let the peppers cool slightly, then peel off the skins. This helps create a smoother texture and avoids bitterness in the soup.

Step 3: Blend the Soup

In a blender, combine the roasted peppers, tinned tomatoes, cottage cheese, garlic powder, chopped jalapeño, and basil. Blend until smooth and creamy.

Step 4: Heat It Up

Pour the blended soup into a pot and warm over medium heat until it’s heated through. Stir occasionally and adjust seasoning as needed—add more salt, pepper, or spice to taste.

Step 5: Serve with Garnish and Toasted Bread

Ladle the soup into bowls, top with extra basil or a swirl of olive oil if you like, and serve with a slice of toasted bread on the side (or dunked right in—your call).

How to Conserve This Recipe

This soup keeps really well. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally.

You can also freeze it. Portion it out, freeze in airtight containers or freezer bags, and thaw overnight in the fridge before reheating. The texture holds up surprisingly well, thanks to the cottage cheese.

Different Ways to Serve This

This soup works great as a quick lunch, a light dinner, or a starter if you’re serving a bigger meal. I love pairing it with toasted sourdough or a grilled cheese for a classic combo. It also works well in a thermos if you need something warm to-go.

You can dress it up with toppings too—add some crumbled feta, a drizzle of chili oil, or even crispy chickpeas for texture. If you want to turn it into a full meal, serve it with a side salad or roasted veggies. It’s simple, adaptable, and way more satisfying than most soups that come together this fast.