Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 cup cottage cheese, blended until smooth
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Pour in the crushed tomatoes and vegetable broth. Stir well and bring to a simmer.
- Step 3: Reduce heat and simmer for 15 minutes, allowing the flavors to meld together.
- Step 4: Stir in the blended cottage cheese and dried oregano. Season with salt and pepper to taste.
- Step 5: Heat through gently, being careful not to boil.
- Step 6: Serve hot and garnish with fresh basil or a dollop of extra cottage cheese, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat, stirring frequently, to prevent the cottage cheese from separating.
- Serve with a swirl of pesto or grilled cheese croutons for added flavor and texture.
- For a richer flavor, roast the tomatoes and garlic before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American