Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 2 cups (470ml) vegetable broth
  • 1 teaspoon (5ml) dried basil
  • ½ teaspoon (2.5ml) dried oregano
  • ¼ teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 cup (225g) full-fat cottage cheese
  • 2 tablespoons (30ml) heavy cream (optional)
  • Fresh basil leaves, for garnish

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using) to the saucepan. Season with salt and pepper to taste.
  3. Bring the soup to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
  4. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  5. Stir in the cottage cheese until well combined. If desired, stir in heavy cream for extra richness.
  6. Taste and adjust seasoning as needed. Ladle into bowls, garnish with fresh basil leaves, and serve hot. Enjoy this cottage cheese tomato soup!