Creamy Cozy Tomato Soup Recipe Easy Homemade Comfort Food in 20 Minutes
A quick and easy creamy tomato soup that delivers nostalgic comfort with a velvety texture, made healthier by blending cottage cheese instead of heavy cream. Perfect for busy weeknights and loved by both adults and kids.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil (extra virgin recommended)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 oz (800 g) can crushed tomatoes (preferably San Marzano)
- 3 cups (720 ml) vegetable broth (homemade or low-sodium store-bought)
- 1 cup (240 g) small-curd cottage cheese
- A handful of fresh basil leaves, chopped
- 1 teaspoon (5 ml) honey
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat until shimmering, about 1-2 minutes.
- Add the finely chopped yellow onion and sauté for 5-7 minutes until soft and translucent, stirring occasionally.
- Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes and vegetable broth, stir to combine, and bring to a gentle simmer over medium heat.
- Stir in honey, salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
- Simmer the soup uncovered for 10 minutes, stirring occasionally to reduce acidity and meld flavors.
- Remove from heat and blend the soup until velvety smooth using an immersion blender or regular blender in batches.
- Stir in cottage cheese and chopped basil leaves, then return to low heat for 2-3 minutes to warm through without boiling.
- Give the soup a final taste and adjust salt, pepper, or honey if needed. Serve immediately.
Notes
If the soup is too thick, add a splash more broth or water to loosen it. Blend thoroughly for a silky texture. Garlic burns quickly, so add it just before tomatoes. For dairy-free, substitute cottage cheese with coconut milk or cashew cream. Soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 150
- Sodium: 400
- Fat: 7
- Carbohydrates: 15
- Fiber: 3
- Protein: 8
Keywords: tomato soup, creamy tomato soup, easy tomato soup, comfort food, quick soup recipe, cozy soup, homemade tomato soup