Description
This creamy and nutritious soup blends sweet potatoes and tomatoes, enhanced by the protein of cottage cheese, making it a comforting dish perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 6 cloves garlic, minced
- 2.5 to 3 cups cubed sweet potato
- 28 ounces can crushed tomatoes
- 3 cups broth (bone, vegetable, or chicken)
- 1/2 cup cottage cheese
- 1/2 cup finely chopped basil
- 1.5 teaspoons salt
- Black pepper to taste
- 1 teaspoon thyme
- 1 teaspoon paprika
Instructions
- Heat the olive oil in a large soup pot over medium heat until shimmering.
- Add the chopped onion and sauté until translucent, about 7 minutes.
- Add minced garlic and stir for an additional 3 minutes.
- Stir in the cubed sweet potatoes.
- Pour in the crushed tomatoes and broth; stir to combine.
- Bring the soup to a gentle simmer and cook for about 15 minutes, until sweet potatoes are fork-tender.
- Blend the soup with cottage cheese until silky smooth.
- Serve warm, topped with fresh basil.
Notes
Refrigerate leftovers in an airtight container for about 4-5 days. This soup also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: sweet potato soup, high protein soup, creamy tomato soup, healthy soup, vegetarian recipes
