Ingredients:

  • 2 tbsp (28g) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 medium (120g) carrots, finely diced
  • 1 can (28 oz / 794g) crushed tomatoes
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (225g) low-fat cottage cheese
  • 2 tbsp (30g) fresh basil leaves

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion and carrots, sautéing for 5-7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the oregano, salt, and pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes to concentrate flavors.
  5. Remove the pot from heat and stir in the fresh basil.
  6. Transfer the soup to a high-speed blender (or use an immersion blender) and add the cottage cheese. Blend on high for 45-60 seconds until completely smooth.