Name: Creamy Tomato Soup with Savory Cottage Cheese Swirl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 3 cloves garlic, minced; 2 large carrots, peeled and diced; 1 celery stalk, diced; 1 (28 oz) can whole peeled tomatoes; 2 cups low-sodium vegetable broth; 1 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp sugar; 1/2 cup cottage cheese (plus extra for garnish); Salt and black pepper to taste; Fresh basil leaves (optional, for garnish)

Creamy Tomato Soup with Savory Cottage Cheese Swirl

gibbongal

This creamy tomato soup is the ultimate comfort for a rainy Minnesota day—hearty, rich, and with a savory twist thanks to a swirl of cottage cheese. The soup’s base is built on carrots, celery, and garlic, then simmered with tomatoes and fragrant herbs. Blending in cottage cheese adds a luscious, tangy creaminess without the heaviness of cream. The result is a vibrant, velvety soup perfect for dipping crusty bread or enjoying on its own. The finishing touch of cottage cheese and fresh basil brightens each bowl with a fresh, satisfying contrast.

Ingredients

Instructions

Heat olive oil in a large saucepan over medium-high until shimmering. Add garlic, carrots, and celery. Sauté, stirring frequently, until softened and fragrant, about 5-7 minutes.
Add tomatoes with juice, vegetable broth, dried basil, oregano, and sugar. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
Remove from heat. Use an immersion blender (or carefully transfer to a blender in batches) to blend soup until completely smooth.
Stir in cottage cheese until melted and creamy. Season with salt and black pepper to taste. Return to low heat for 2 minutes to warm through.
Ladle soup into bowls. Top each with a generous spoonful of cottage cheese and fresh basil leaves if desired. Serve hot.