Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup, 200g)
  • 2 cloves garlic, minced
  • 2 (28 ounce/794g) cans crushed tomatoes
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 medium carrot, peeled and chopped (about ½ cup, 75g)
  • 1 celery stalk, chopped (about ½ cup, 75g)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch of red pepper flakes (optional)
  • 4 cups vegetable broth or chicken broth (950 ml)
  • 1 cup cottage cheese, full-fat or low-fat (225g)
  • ¼ cup heavy cream (60 ml) - Optional
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon granulated sugar (optional)
  • Fresh basil leaves, chopped (optional)
  • Croutons (optional)
  • Swirl of cream (optional)
  • Parmesan cheese, grated (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add crushed tomatoes, diced tomatoes (with their juices), oregano, basil, and red pepper flakes (if using). Season with salt and pepper.
  3. Pour in vegetable or chicken broth. Bring to a simmer, then reduce heat and cover. Cook for 20 minutes, allowing the flavors to meld.
  4. Remove from heat and use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches, and vent the lid to prevent pressure buildup.
  5. Stir in the cottage cheese and heavy cream (if using) until heated through. Do not boil. Taste and adjust seasonings as needed.
  6. Ladle into bowls and garnish with fresh basil, croutons, and a swirl of cream, and parmesan if desired.