High Protein Tomato Soup in 30 Minutes

Instructions:

1. Heat the butter or oil in a pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent, then stir in the minced garlic and cook for another 60 seconds until fragrant.
2. Add the tomato paste to the center of the pot. Stir constantly for 2–3 minutes until the paste darkens to a deep mahogany color. Stir in the dried oregano and red pepper flakes.
3. Pour in the crushed tomatoes and chicken bone broth. Stir well to combine and bring to a gentle simmer. Reduce heat to low and simmer for 10–12 minutes, then stir in the balsamic vinegar.
4. While the soup simmers, place the low-fat cottage cheese and fresh basil in a blender. Pulse until the mixture is completely smooth.
5. Remove the pot from the heat to prevent curdling. Slowly whisk in the blended cottage cheese mixture until the soup is a pale, velvety orange. Season with salt and black pepper to taste.