Tomato Cottage Cheese Soup
A creamy and savory soup made with tomatoes, cottage cheese, and bone broth.
soupeasyquick
nut-freeketo-friendlylow-carbegg-freepaleo
dinner
Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(1)
- 1 1/2 cup cottage cheese
🫙Pantry Staples(1)
- 1 cup bone broth
🧂Spices & Seasonings(1)
- some seasoning
📦Other(1)
- 2 cups of peeled tomatoes
Nutrition (per serving)
Calories
210
Protein
25g
Carbs
12g
Fat
7g
Fiber 2g·Sugar 9g·Sodium 885mg
👨🍳 Instructions
- 1
Combine peeled tomatoes, cottage cheese, bone broth, and seasoning in a blender.
- 2
Blend until smooth.
- 3
Heat the mixture in a pot or continue blending in a high-power blender until warm.
💡 Pro Tips
- ✓Blend cottage cheese with tomatoes at a 1:1.3 ratio (1.5 cups cottage cheese to 2 cups tomatoes) to achieve optimal creaminess without the soup breaking; cottage cheese's casein proteins stabilize at pH 4.2-4.5 (tomato's natural range), preventing separation during heating.ingredient1:1.3 cottage cheese to tomato ratio
- ✓Heat the blended soup to 165°F (74°C) maximum in a pot over medium heat, stirring constantly for 3-4 minutes; higher temperatures denature cottage cheese proteins and cause them to curdle and separate from the liquid.timing165°F maximum, 3-4 minutes
- ✓Add 1/2 teaspoon of baking soda (sodium bicarbonate) to the blended mixture before heating to raise pH to 6.5-7.0, which prevents the tomato's acidity from breaking down the cottage cheese's protein structure and causing graininess.ingredient1/2 teaspoon baking soda
- ✓If using a high-powered blender for heating, run it for no longer than 2 minutes on high speed; friction generates heat up to 212°F, which will cause cottage cheese proteins to seize and create a grainy texture instead of smooth creaminess.equipment2 minutes maximum on high speed
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Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
Be the first to rate
Share this recipe
Tomato Cottage Cheese Soup
A creamy and savory soup made with tomatoes, cottage cheese, and bone broth.
soupeasyquick
nut-freeketo-friendlylow-carbegg-freepaleo
dinner
📝 Ingredients
🥛Dairy & Eggs(1)
- 1 1/2 cup cottage cheese
🫙Pantry Staples(1)
- 1 cup bone broth
🧂Spices & Seasonings(1)
- some seasoning
📦Other(1)
- 2 cups of peeled tomatoes
Nutrition (per serving)
Calories
210
Protein
25g
Carbs
12g
Fat
7g
Fiber 2g·Sugar 9g·Sodium 885mg
👨🍳 Instructions
- 1
Combine peeled tomatoes, cottage cheese, bone broth, and seasoning in a blender.
- 2
Blend until smooth.
- 3
Heat the mixture in a pot or continue blending in a high-power blender until warm.
💡 Pro Tips
- ✓Blend cottage cheese with tomatoes at a 1:1.3 ratio (1.5 cups cottage cheese to 2 cups tomatoes) to achieve optimal creaminess without the soup breaking; cottage cheese's casein proteins stabilize at pH 4.2-4.5 (tomato's natural range), preventing separation during heating.ingredient1:1.3 cottage cheese to tomato ratio
- ✓Heat the blended soup to 165°F (74°C) maximum in a pot over medium heat, stirring constantly for 3-4 minutes; higher temperatures denature cottage cheese proteins and cause them to curdle and separate from the liquid.timing165°F maximum, 3-4 minutes
- ✓Add 1/2 teaspoon of baking soda (sodium bicarbonate) to the blended mixture before heating to raise pH to 6.5-7.0, which prevents the tomato's acidity from breaking down the cottage cheese's protein structure and causing graininess.ingredient1/2 teaspoon baking soda
- ✓If using a high-powered blender for heating, run it for no longer than 2 minutes on high speed; friction generates heat up to 212°F, which will cause cottage cheese proteins to seize and create a grainy texture instead of smooth creaminess.equipment2 minutes maximum on high speed