Origin Cucumber Soup with Tomatoes

This chilled soup has Mediterranean and Eastern European roots, often enjoyed in summer when cucumbers and tomatoes are at their peak. Variations can be found in Spanish gazpacho or Eastern European yogurt-based soups.

What I Love About This Recipe

It’s incredibly hydrating, full of fresh garden flavor, and requires zero cooking! Perfect as a starter, side, or even a light meal on its own.

Also Read : The Best Avocado Toast

Cucumber Soup with Tomatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 2 large cucumbers, peeled and chopped

• 2 large tomatoes, chopped

• ½ small red onion, finely chopped

• 1 garlic clove, minced

• 1½ cups plain yogurt or buttermilk (optional for creamy version)

• 1 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• Salt and black pepper, to taste

• Fresh dill or parsley, chopped, for garnish

Directions

• In a blender, combine cucumbers, tomatoes, onion, and garlic. Blend until smooth or slightly chunky, depending on your texture preference.
• Add yogurt or buttermilk (if using), olive oil, and vinegar or lemon juice. Blend again until creamy.
• Season with salt and pepper to taste.
• Chill in the refrigerator for at least 1 hour before serving.
• Garnish with fresh herbs and a drizzle of olive oil if desired.

Notes

• For a vegan version, skip the dairy or use a plant-based yogurt.
• Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
• Use heirloom tomatoes for deeper flavor.

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Origin Creamy Tomato Bean Soup

This soup takes inspiration from classic Italian and Mediterranean cuisine, where tomatoes and beans are staple ingredients. The addition of cream or blended beans creates a smooth, luscious texture, making it a great fusion of flavor and nourishment.

What I Love About This Recipe

I love how this soup is both creamy and wholesome without being too heavy. The combination of tomatoes, garlic, and herbs brings out deep, rich flavors, while the beans add a satisfying texture and protein boost. It’s also incredibly versatile—you can make it completely plant-based or add cheese for extra indulgence.

Also Read : Rhubarb-Buttermilk Clafoutis

Creamy Tomato Bean Soup

Recipe by RecipeWikkiCourse: Soup

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

235

kcal

Ingredients

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1 cup vegetable or chicken broth

• 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• ¼ teaspoon red pepper flakes (optional)

• Salt and black pepper, to taste

• ¼ cup heavy cream or coconut milk (for a dairy-free option)

• 2 tablespoons grated Parmesan (optional)

• Fresh basil or parsley, for garnish

Directions

• Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 3-4 minutes until soft and translucent.
• Stir in the minced garlic and cook for another minute until fragrant.
• Pour in the crushed tomatoes and vegetable broth, stirring to combine.
• Add the white beans, oregano, basil, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
• Use an immersion blender to blend the soup until smooth (or leave it slightly chunky if preferred).
• Stir in the cream or coconut milk, and let the soup cook for another 2-3 minutes.
• Adjust seasoning if needed, and top with Parmesan cheese (if using) and fresh herbs before serving

Notes

• For a completely vegan version, use coconut milk and skip the Parmesan.
• If you like a thicker soup, blend only half of the beans and leave the rest whole.

The post Creamy Tomato Bean Soup appeared first on RecipeWikki.

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.
  

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