Ingredients:

  • 1 tbsp olive oil
  • 1/2 cup diced yellow onion
  • 2 cloves minced garlic
  • 1 tbsp tomato paste
  • 28 oz crushed tomatoes (no salt added)
  • 1 cup low-sodium vegetable broth
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper flakes
  • 1 cup low-fat cottage cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 1 tbsp olive oil over medium heat in a large pot. Add 1/2 cup diced yellow onion and sauté until translucent and soft.
  2. Stir in 2 cloves minced garlic and 1 tbsp tomato paste. Cook 2 mins until the paste turns a deep mahogany colored red. Note: This caramelization is where the depth comes from.
  3. Pour in 28 oz crushed tomatoes, 1 cup low sodium vegetable broth, 1/2 tsp dried basil, and 1/4 tsp crushed red pepper flakes.
  4. Bring the mixture to a gentle bubble, then reduce heat to low.
  5. Cover and simmer for 15-20 mins until the aroma of basil fills the room.
  6. Remove the pot from heat and stir in 1 cup low-fat cottage cheese.
  7. Process with an immersion blender on high for 30-60 seconds until the soup is completely smooth and.
  8. Season with salt and black pepper to taste.