High Protein Crockpot Tomato Basil Soup With Cottage Cheese
Warm, cozy, and made right in your slow cooker, this creamy tomato basil cottage cheese soup is the kind of recipe that fits right into your fall crockpot rotation. It’s rich in flavor thanks to fire-roasted tomatoes, fresh basil, and a slow-simmered base of garlic and herbs.
Blending in cottage cheese gives it an ultra-smooth finish without the need for heavy cream. If you’re collecting fall crockpot recipes or planning for simple cozy soups to batch cook, this high-protein tomato soup is a must.
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Why I Keep Coming Back to This Tomato Soup
This recipe started as a clean-out-the-pantry dinner and quickly became one of those soups I crave once the weather shifts. There’s something about the slow simmer of garlic, oregano, and tomatoes that fills the kitchen in the best way.
I love how the cottage cheese blends in so smoothly; you’d never guess it’s what makes the soup creamy. It’s cozy without being heavy, and honestly, it’s the kind of easy win I turn to when I need dinner to take care of itself. It always ends up on my list of favorite fall crockpot meals because it delivers that comforting taste with almost no effort.
Pro Tip: Reserve 2 tablespoons of cottage cheese before blending the rest into the soup. Whisk or blend it separately and spoon it over the top before serving. It gives the bowl a beautiful creamy swirl and softens the sharpness of the tomatoes just enough.
Serving Suggestions
This high-protein tomato soup is perfect with toasted sourdough, garlic knots, or a classic grilled cheese. For something heartier, stir in white beans, cooked pasta, or a handful of sautéed spinach after blending.
It also works well as a starter for fall dinners or served in small mugs for holiday gatherings. Finish each bowl with a little extra basil and a few cherry tomato halves for color and brightness. If you’re loving all things cozy and cottage cheese right now, check out this full collection of 33 fall-inspired cottage cheese recipes for more seasonal ideas.
More Fall Recipes
- This crockpot pumpkin cottage cheese soup is creamy, gently spiced, and easy to make. It’s a warm, comforting bowl that comes together with almost no effort.
- Baked Chai-Spiced Donuts bring all the warm, cozy flavors you love in an easy homemade treat. They’re perfect with your morning coffee or tea and make any day feel a little more special.
- These pumpkin cottage cheese protein bites are soft, spiced, and naturally satisfying. With simple ingredients and a no-bake method, they’re the kind of snack you can prep ahead and enjoy all week long.
- For a cozy fall baking, these pumpkin spice bagels hit the mark. Soft, chewy, and infused with warm spices and real pumpkin, they’re baked to golden perfection. Serve them with maple cream cheese or enjoy them fresh from the oven for a comforting breakfast that feels like a weekend treat any day of the week.
- Pumpkin Spice Donuts are soft, baked, and filled with warm fall spices. They’re easy to make and perfect for a cozy morning treat. Bring the best fall baking flavors right to your kitchen.
Tried this Crockpot Tomato Basil Cottage Cheese Soup? Let me know how you served it: with grilled cheese, garlic bread, or just on its own. I’d love to hear how you made it your own. Please don’t forget to rate the recipe and leave a comment.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 cans fire-roasted diced tomatoes (14.5 oz each)
- 1 can tomato sauce (8 oz)
- 1 tablespoon tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1½ cups vegetable broth
- 1 cup cottage cheese
- ¼ cup fresh basil chopped, plus extra for garnish
Instructions
- In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil for about 5 minutes, until softened.
- Transfer the onion and garlic mixture to your crockpot. Add the diced tomatoes, tomato sauce, tomato paste, oregano, thyme, salt, pepper, and vegetable broth. Stir well to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the tomatoes have broken down.
- Use an immersion blender to purée the soup directly in the crockpot until smooth (or blend in batches in a regular blender). Check the seasoning and adjust as needed to taste.
- Reserve about 2 tablespoons of cottage cheese, and add the remaining to the crockpot. Also, add the chopped basil. Blend again until fully creamy and velvety.
- Optional: Whisk or blend the reserved 2 tablespoons of cottage cheese until smooth for garnish.
- Ladle soup into bowls and top with the blended cottage cheese, chopped basil, and halved cherry tomatoes. Serve hot with crackers or crusty bread.
Notes
- Add a pinch of sugar if your tomatoes taste too acidic after blending.
- This soup stores well in the fridge for up to 4 days and freezes beautifully.
