Origin Cottage Cheese Tomato Soup

Tomato soup has roots in various cuisines, from Italian tomato-based broths to American creamy versions. Adding cottage cheese is a modern adaptation, enhancing the soup’s texture and protein while keeping it light and nutritious.

What I Love About This Recipe

This soup is both satisfying and wholesome, offering the comfort of traditional tomato soup with an extra boost of protein. It’s easy to make, packed with flavor, and perfect for a quick, cozy meal.

Also Read : Lazy French Onion Soup

Cottage Cheese Tomato Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

93

kcal

Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups canned or fresh tomatoes, chopped

• 2 cups vegetable broth

• 1 tsp dried basil (or 1 tbsp fresh basil)

• ½ tsp oregano

• Salt and black pepper to taste

• ½ cup cottage cheese

• ¼ cup heavy cream (optional, for extra creaminess)

• 1 tsp honey or sugar (to balance acidity)

• Grated Parmesan and fresh basil for garnish

Directions

• Heat olive oil in a pot over medium heat. Add onions and sauté until soft.
• Stir in garlic and cook for another minute until fragrant.
• Add tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
• Blend the soup until smooth using an immersion blender or a regular blender.
• Stir in cottage cheese and blend again until creamy.
• Adjust seasoning and add honey or sugar if needed.
• If using, mix in heavy cream for extra richness.
• Serve hot, garnished with Parmesan and fresh basil.

Notes

• For a chunkier texture, blend only half of the soup and leave the rest as-is.
• 
  Swap vegetable broth for chicken broth for a richer taste.
• If you prefer a dairy-free version, use coconut cream instead of heavy cream and tofu in place of cottage cheese.
  

Origin of This Recipe

Harissa originates from Tunisia and is widely used across North African and Middle Eastern cuisine. Traditionally, it’s made with roasted red chilies, garlic, olive oil, and aromatic spices. When blended with sweet butternut squash, it a harmonious balance of heat and natural sweetness.

What I Love About This Recipe

• Deep, smoky flavors with a subtle heat.
• Velvety smooth texture that’s perfect for dipping bread.
• Nutritious and wholesome, packed with fiber, vitamins, and antioxidants.
• Easy to make ahead and freezes well for later.

Also Read : Best Chicken Salad

Harissa Butternut Squash Soup

Recipe by RecipeWikki

Servings

6

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

231

kcal

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tbsp olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 tbsp harissa paste (adjust to taste)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 4 cups vegetable broth

• ½ cup coconut milk or heavy cream

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh cilantro or parsley, for garnish

• Toasted pumpkin seeds or croutons, for topping (optional)

Directions

• Heat olive oil in a large pot over medium heat.
• Add onions and garlic, sauté until soft and fragrant.
• Stir in harissa paste, cumin, and smoked paprika, cooking for 1 minute.
• Add butternut squash and season with salt and pepper.
• Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
• Blend the soup until smooth using an immersion blender or regular blender.
• Stir in coconut milk and adjust seasoning.
• Finish with lemon juice for brightness.
• Garnish with fresh herbs and toasted pumpkin seeds, then serve hot.

Notes

• For extra spice, add a pinch of red pepper flakes.
• For a smoky depth, roast the butternut squash before adding it to the soup.
• Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
• Pair with warm pita, naan, or crusty bread for a hearty meal.