Cottage cheese blended into tomato soup creates 28g protein per bowl—bodybuilders discovered this hack in 1970s California gyms.
Super High Protein Tomato Soup
Dive into a bowl of our Super High Protein Tomato Soup, where velvety tomatoes meet the richness of cottage cheese for a delicious twist on a classic favorite! With a sprinkle of fresh basil and a dash of garlic, this nutrient-packed delight is not only creamy but also boasts a hearty protein punch. Perfect for a cozy night in or a quick lunch, this soup will warm your heart and fuel your day!
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
The Story
This protein-packed American bastardization traces back to 1970s California bodybuilding gyms where Eastern European immigrants like Arnold Schwarzenegger discovered that blending their beloved cottage cheese into Italian-American tomato soup created the ultimate post-workout fuel—turning Campbell's comfort food into Communist-era protein science that would make Soviet Olympic nutritionists weep with joy.
Regional Twist
In Wisconsin's Green Bay region, they swap the beef bone broth for aged cheddar whey and double the cottage cheese, creating a Packers-orange soup that's basically liquid cheese curds with tomatoes playing supporting cast.
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) cottage cheese
- seasonings (to taste)
- 2 cups (473 ml) tomatoes
Pantry Items
Amounts also listed in instructions below
- 0.5-1 cup (118 ml) beef bone broth
👨🍳 Instructions
- 1
Blend everything together until smooth.
- 2
Heat it up on the stove for 5–10 minutes.
💡 Pro Tips
- ✓Blend cottage cheese at high speed for 90+ seconds to break down curds completely, preventing grainy texture that occurs when proteins don't fully emulsify with tomato acids.technique90+ seconds
- ✓Heat soup to exactly 165°F and hold for 2 minutes to pasteurize without curdling cottage cheese proteins, which denature and separate above 180°F.timing165°F for 2 minutes
- ✓Use cottage cheese with 4% milkfat minimum because lower fat versions lack sufficient casein proteins to create smooth emulsion with tomato's natural pectins.ingredient4% milkfat minimum
- ✓Add bone broth gradually while blending to achieve proper 3:2:1 ratio (tomatoes:broth:cottage cheese) for optimal protein density of 15-18g per cup.technique3:2:1 ratio
- ✓Use an immersion blender rather than countertop blender to prevent over-aerating the mixture, which creates foam that reduces protein concentration by 12-15%.equipment12-15% protein reduction
Share this recipe
Prep
5
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Cottage cheese blended into tomato soup creates 28g protein per bowl—bodybuilders discovered this hack in 1970s California gyms.
Super High Protein Tomato Soup
Dive into a bowl of our Super High Protein Tomato Soup, where velvety tomatoes meet the richness of cottage cheese for a delicious twist on a classic favorite! With a sprinkle of fresh basil and a dash of garlic, this nutrient-packed delight is not only creamy but also boasts a hearty protein punch. Perfect for a cozy night in or a quick lunch, this soup will warm your heart and fuel your day!
The Story
This protein-packed American bastardization traces back to 1970s California bodybuilding gyms where Eastern European immigrants like Arnold Schwarzenegger discovered that blending their beloved cottage cheese into Italian-American tomato soup created the ultimate post-workout fuel—turning Campbell's comfort food into Communist-era protein science that would make Soviet Olympic nutritionists weep with joy.
Regional Twist
In Wisconsin's Green Bay region, they swap the beef bone broth for aged cheddar whey and double the cottage cheese, creating a Packers-orange soup that's basically liquid cheese curds with tomatoes playing supporting cast.
📝 Ingredients
Shopping List
- 1 ½ cups (355 ml) cottage cheese
- seasonings (to taste)
- 2 cups (473 ml) tomatoes
Pantry Items
Amounts also listed in instructions below
- 0.5-1 cup (118 ml) beef bone broth
👨🍳 Instructions
- 1
Blend everything together until smooth.
- 2
Heat it up on the stove for 5–10 minutes.
💡 Pro Tips
- ✓Blend cottage cheese at high speed for 90+ seconds to break down curds completely, preventing grainy texture that occurs when proteins don't fully emulsify with tomato acids.technique90+ seconds
- ✓Heat soup to exactly 165°F and hold for 2 minutes to pasteurize without curdling cottage cheese proteins, which denature and separate above 180°F.timing165°F for 2 minutes
- ✓Use cottage cheese with 4% milkfat minimum because lower fat versions lack sufficient casein proteins to create smooth emulsion with tomato's natural pectins.ingredient4% milkfat minimum
- ✓Add bone broth gradually while blending to achieve proper 3:2:1 ratio (tomatoes:broth:cottage cheese) for optimal protein density of 15-18g per cup.technique3:2:1 ratio
- ✓Use an immersion blender rather than countertop blender to prevent over-aerating the mixture, which creates foam that reduces protein concentration by 12-15%.equipment12-15% protein reduction