High-Protein Tomato Soup (20g Protein Per Serving)

I still remember the first time I blended cottage cheese into tomato soup I was skeptical, then stunned. The result? A rich, creamy bowl that tasted indulgent but packed nearly 20 grams of protein per serving. This High-Protein Tomato Soup has become one of my go-to comfort meals for busy days when I want something warm, balanced, and nourishing without feeling heavy.

This version fits right into the TopChoiceRecipes mission: healthy comfort food that’s simple, protein-rich, and delicious enough for both fitness lovers and families. The secret? A mix of roasted tomatoes, bone broth (or veggie broth), and a creamy protein boost from cottage cheese or Greek yogurt no fancy ingredients, just real food that fuels you.

If you love smart, high-protein twists like this, you’ll probably also enjoy my Peanut Butter Cup Protein Pudding or my crowd-favorite Cottage Cheese Ice Cream both prove that healthy eating doesn’t mean boring food.

Whether you’re craving a quick lunch after the gym or a cozy dinner that supports your goals, this High-Protein Tomato Soup gives you that restaurant-level flavor with a body-fueling upgrade.

Why You’ll Love This Tomato Soup

There’s a certain kind of satisfaction in making a meal that feels good for your body and your mood. This high-protein tomato soup does exactly that it’s creamy, deeply flavored, and keeps you full without weighing you down.

Creamy and Satisfying

It’s amazing what happens when you blend simple ingredients together with purpose. Roasted tomatoes, caramelized onion, and cottage cheese create a creamy texture that rivals any heavy cream version, but with far better nutrition. Each spoonful feels like comfort food, yet it leaves you energized instead of sluggish.

A True Protein Meal

One serving delivers roughly 15 to 20 grams of protein enough to make this more than just a side dish. The combination of cottage cheese and broth (bone or vegetable) builds a base of satisfying depth, while still keeping things light. This makes it a perfect lunch between workouts or a quick dinner on busy nights.

Everyday Ingredients, Elevated

You won’t need anything fancy. The entire recipe uses ingredients you probably already have canned or roasted tomatoes, olive oil, garlic, and a few pantry staples. Everything comes together in a single pot, blending into a smooth, rich soup that’s ready in under 30 minutes.

Balanced, Nourishing Comfort

This isn’t the kind of meal you eat and instantly regret. It’s cozy, yes, but it also aligns with your goals. Whether you’re focusing on muscle recovery, better nutrition, or simply eating more whole foods, this soup delivers. It’s proof that you can eat smart without overthinking it.

This High-Protein Tomato Soup isn’t about chasing trends or cutting corners. It’s about rediscovering a classic dish with a little more intention one that makes you feel good inside and out.

Key Ingredients & How They Boost Protein

When a recipe has only a handful of ingredients, each one matters. This High-Protein Tomato Soup relies on a few thoughtful choices that make the difference between a light snack and a genuinely satisfying meal. The goal isn’t just to add protein for the sake of it, but to balance flavor, texture, and nourishment in a way that feels natural.

It’s about using familiar, everyday ingredients and understanding how they work together how one adds creaminess, another adds body, and another deepens the taste so every bite feels deliberate.

Cottage Cheese / Greek Yogurt / Alternative Protein Sources

This is where the magic happens. Cottage cheese is the quiet hero of this recipe high in casein protein, creamy when blended, and surprisingly neutral in flavor once heated. It melts seamlessly into the soup, giving it that thick, velvety consistency you’d normally get from cream, but with an extra 10–12 grams of protein per half cup.

If you prefer something smoother, Greek yogurt works beautifully too. It brings a gentle tang that brightens the tomatoes and adds roughly the same protein count. For a dairy-free or vegan option, silken tofu or unsweetened soy yogurt are perfect stand-ins both blend to a silky finish and contribute a solid amount of plant-based protein.

Whichever you choose, this step is what transforms the soup from a light starter into a protein-packed main course. The blend of creaminess and nutrition is what makes people fall in love with this recipe.

Vegetable Broth vs Bone Broth

The base of any good soup sets the tone for everything that follows. Vegetable broth keeps the flavor clean and light perfect if you want a purely plant-based version. It allows the sweetness of roasted tomatoes and onions to shine, giving the soup a fresh, garden-style taste.

Bone broth, on the other hand, takes the protein count even higher and adds a savory depth you can’t quite replicate otherwise. It’s rich in collagen, amino acids, and subtle umami notes that make the soup taste like it simmered all day when it actually came together in under half an hour.

If you’re using homemade broth, even better you’ll get that faint roasted aroma and extra minerals that elevate a simple soup into something that feels restorative.

Roasted Tomato, Onion, Garlic – The Flavor Foundation

The foundation of this recipe lies in three humble ingredients: tomatoes, onions, and garlic. When roasted together, they transform into something far more complex than their raw forms. The tomatoes caramelize, their natural sugars deepening and concentrating. The onion softens and sweetens, and the garlic turns mellow and nutty.

Once blended, they create a naturally creamy, full-bodied base no flour, no cream, no tricks. It’s real flavor built through time and heat. This base also happens to work beautifully with the protein elements: the roasted depth balances the richness of the dairy or tofu, resulting in a soup that’s both vibrant and comforting.

Every bowl is a reminder that simple ingredients can still surprise you especially when they’re treated with care.

Step-by-Step Instructions

This High-Protein Tomato Soup comes together quickly, but each stage builds depth and texture. The key is to roast the vegetables until caramelized, then blend them with your protein base for a creamy, nutrient-dense finish. Below is the snippet-ready recipe block formatted for clarity, SEO, and easy reference.

High-Protein Tomato Soup – Quick Recipe Summary

A creamy, high-protein twist on classic tomato soup made with roasted tomatoes, cottage cheese (or Greek yogurt), and savory broth. Packed with flavor, ready in under 40 minutes, and perfect for a cozy, protein-rich meal.

Ingredients

• 4 large ripe tomatoes (or 1 can fire-roasted tomatoes)
• 1 medium onion, sliced
• 3 cloves garlic, unpeeled
• 1 tbsp olive oil
• 1½ cups vegetable or bone broth
• ½ cup cottage cheese (or Greek yogurt / silken tofu for dairy-free)
• Salt and pepper, to taste
• Optional: pinch of smoked paprika, fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss tomatoes, onion, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
3. Roast for about 20–25 minutes, until the tomatoes blister and the edges of the onion start to brown.
4. Cool slightly, then squeeze the roasted garlic from its skins.
5. Blend tomatoes, onion, garlic, and cottage cheese (or yogurt/tofu) until smooth, adding broth gradually until desired texture forms.
6. Transfer the mixture to a pot and simmer for 5–10 minutes. Adjust seasoning with salt, pepper, and a touch of smoked paprika if you like depth.
7. Serve hot, topped with a swirl of yogurt or a few basil leaves for color and freshness.

Roast Vegetables

Roasting is what gives this soup its unmistakable depth. Don’t rush it let the tomatoes blister and caramelize around the edges. The onion should soften and turn golden, while the garlic roasts in its skin until it’s almost sweet. This step builds the backbone of flavor without needing any added sugar or cream.

Blend with Dairy + Broth

Once roasted, the vegetables are ready to meet their creamy counterpart. Blend them with cottage cheese or Greek yogurt, adding your broth a bit at a time. This slow incorporation keeps the soup silky instead of watery. Bone broth will enrich the flavor and add collagen-based protein; vegetable broth keeps it light and bright.

For a perfectly smooth finish, use a high-speed blender or immersion blender. If you like texture, pulse briefly instead the small tomato flecks make it look rustic and homemade.

Adjust Consistency & Seasoning

Once everything is blended, simmer gently to thicken. The consistency is up to you: thinner for sipping, thicker for spoon-eating. Taste and adjust a little more salt or a hint of smoked paprika can make the flavors pop. For brightness, a squeeze of lemon juice right before serving brings everything together.

Serve & Garnish

Pour the soup into bowls and add a final touch of character: a swirl of Greek yogurt, a sprinkle of fresh basil, or a drizzle of olive oil. If you want a more filling meal, top it with shredded chicken, crispy chickpeas, or even a spoonful of cooked quinoa.

Every bowl feels like a small act of self-care wholesome, creamy, and deeply satisfying.

Variations & Dietary Adaptations

The best recipes aren’t rigid they flex with your lifestyle, your cravings, and whatever’s sitting in your fridge. This High-Protein Tomato Soup was built to adapt, which means you can make it vegan, keto, quick-cooked, or extra loaded with protein without ever losing the comforting essence of the dish.

It’s one of those recipes that stays reliable yet never boring the kind that evolves with your needs while keeping that same cozy, balanced feel.

Vegan / Dairy-Free Version

For a dairy-free take, swap out the cottage cheese or Greek yogurt for silken tofu or unsweetened soy yogurt. Both deliver the same silky creaminess and keep the protein content high.

Silken tofu, in particular, blends beautifully it creates that same velvety mouthfeel without altering the tomato’s natural sweetness. A spoonful of nutritional yeast or a drizzle of olive oil adds richness, giving your soup that savory edge dairy usually provides.

Stick with vegetable broth for the base, and garnish with toasted seeds, crispy chickpeas, or a swirl of cashew cream if you want something extra. You’ll have a fully plant-based version that’s as hearty and flavorful as the original.

Keto / Low-Carb Version

To make this soup keto-friendly, use bone broth instead of vegetable broth and full-fat cottage cheese or Greek yogurt as your creamy base. The higher fat content adds satiety and depth, while keeping carbs low and net macros balanced.

Avoid using canned tomato paste or sugar-enhanced sauces roasted fresh tomatoes give you better flavor without the carb hit. You can even add a tablespoon of MCT oil or butter for a richer finish and smoother texture.

Top your bowl with crumbled bacon, parmesan shavings, or a drizzle of herbed olive oil for that keto-friendly comfort that doesn’t feel restrictive.

Instant Pot / Slow Cooker Method

When you want convenience, this soup adapts perfectly to both the Instant Pot and slow cooker.

For the Instant Pot:

• Add chopped tomatoes, onion, garlic, olive oil, and broth directly into the pot.
• Set to Pressure Cook on high for 10 minutes, then allow a 5-minute natural release.
• Blend the cooked mixture with cottage cheese or yogurt until smooth.

For the Slow Cooker:

• Combine everything except the cottage cheese and cook on Low for 6–7 hours or High for 3–4 hours.
• Stir in the cottage cheese (or tofu/yogurt) at the end, then blend until creamy.

Both methods give you that same slow-simmered depth, but without babysitting the stove. Perfect for days when you just want dinner to make itself.

Protein Add-Ons (Chicken, Tofu, Protein Powder)

Sometimes you want a little more staying power especially if this is your post-workout meal or main dinner. You can easily bump the protein count while keeping everything balanced.

• Shredded chicken or turkey: Add about half a cup per serving for an extra 15–20 grams of protein. Drop it in right before serving so it stays tender.
• Crispy tofu cubes: For a plant-based boost, pan-sear tofu until golden and toss it on top as a garnish. It adds texture and even more protein.
• Unflavored protein powder: Whisk one scoop into the soup while blending; it dissolves easily and barely changes the taste. Great for anyone tracking macros closely.
• Greek yogurt swirl: Add an extra tablespoon before serving to sneak in a few more grams of protein while enhancing creaminess.

Each of these adjustments keeps the soup’s soul intact warm, balanced, and nourishing while letting you tailor it to your needs.

Pro Tips, Troubleshooting & Notes

Cooking should feel simple not a series of near-misses and kitchen mysteries. Even though this High-Protein Tomato Soup is easy to make, a few thoughtful tweaks ensure it turns out perfectly creamy every single time. Here are the most useful tips I’ve learned after testing and retesting this recipe in my kitchen.

How to Avoid Curdling

Cottage cheese and Greek yogurt are both protein-rich, but they’re also heat-sensitive. The trick is to blend first, then warm gently. Never boil the soup once you’ve added the dairy the high temperature can cause the proteins to separate and form tiny curds.

If your soup thickens too much, stir in a splash of broth or water before reheating. And when blending, let the roasted vegetables cool slightly so the hot steam doesn’t shock the dairy. This small step makes all the difference between silky smooth and grainy.

If you love experimenting with high-protein creamy textures, try the method used in my Cottage Cheese Queso Recipe — the slow blending and temperature control are identical and work wonders here too.

Best Cottage Cheese Fat %

The fat level in your cottage cheese affects both flavor and consistency.

• Full-fat (4%) cottage cheese gives you the richest, creamiest result ideal if you want that comforting bisque texture.
• Low-fat (2%) offers a nice middle ground: creamy but light.
• Fat-free versions will still work but can turn the soup slightly chalky or thinner in mouthfeel.

If you’re aiming for a balanced protein-to-fat ratio, I recommend the 2% variety — it keeps the texture lush while staying nutritionally lean.

For a dairy-free alternative, I often use blended silken tofu, which gives the same fullness without relying on fat for creaminess. It’s the same protein-smart approach I use in my Protein Fluff Recipe, another example of how simple ingredients can taste indulgent when treated right.

Blending Hot Soup Safely

Hot liquids expand when blended which means if you fill your blender to the top and hit “go,” you’re basically staging a tomato eruption. To avoid this:

• Work in batches if needed.
• Leave a small vent open at the lid and cover it loosely with a kitchen towel.
• Always start blending on low speed, then increase gradually.

If you have an immersion blender, use it directly in the pot. It’s safer, easier, and gives you full control over texture. You can blend it ultra-smooth or leave a few bits of roasted tomato for a rustic look.

And if blending soups is your thing, my Cottage Cheese Ice Cream post shares similar blending tricks to master smooth, thick textures without breaking emulsions.

Reheating Without Separation

Reheating dairy-based soups can be tricky, but this one is forgiving if you handle it right.

• Warm it low and slow over medium-low heat.
• Stir gently as it heats to distribute the proteins evenly.
• If it thickens too much, whisk in a bit of broth or water to loosen it.

Avoid microwaving on high the uneven heating can cause curdling. If you must use the microwave, reheat in 30-second bursts, stirring each time.

Leftovers keep well for up to three days in the fridge. The flavor deepens overnight, making it even better the next day. You can also freeze it, though I recommend blending it again after thawing to restore smoothness.

For long-term storage tips and ways to prep ahead, check out my 25 High-Protein Snacks for Muscle Gain — it covers how to store, portion, and batch prep protein-rich recipes without losing quality.

Handled with care, this soup stays just as good on day three as it does fresh from the pot creamy, balanced, and still packed with that subtle roasted tomato sweetness.

Storage, Freezing & Reheating

Good soup only gets better with time, and this High-Protein Tomato Soup is no exception. With the right storage and reheating technique, it keeps its silky texture and rich roasted flavor for days even weeks if you freeze it. The secret is knowing how to cool it properly and warm it back up without losing that creamy consistency.

Refrigerator Storage (Days)

Once your soup has cooled to room temperature, transfer it into an airtight container glass jars work best for preserving freshness and flavor. It will keep well in the refrigerator for up to 4 days.

To make reheating simpler, store it in single portions rather than one large batch. This helps it heat evenly and prevents unnecessary reheating cycles that can break down the protein base. When ready to serve again, give it a gentle stir to restore its smoothness.

If you’re building a weekly high-protein meal plan, this soup is an ideal base comforting, nutrient-dense, and perfect alongside any quick, protein-forward snack or dessert.

Freezing Recommendations

This soup freezes beautifully as long as you do it right. After it cools completely:

1. Pour it into freezer-safe containers or silicone molds, leaving a little space at the top for expansion.
2. Label with the date so you know how long it’s been stored.
3. Freeze for up to 3 months.

To reheat, thaw overnight in the refrigerator or under running cold water until loosened. Stir well once warm to restore creaminess cottage cheese or Greek yogurt blends tend to firm up slightly after freezing, but a quick whisk or a few seconds in the blender will bring everything back together.

Avoid freezing with fresh garnishes (like basil or yogurt swirls); add those after reheating for the best flavor and texture.

Best Reheating Method

Patience pays off here. The goal is to warm the soup without shocking the dairy or breaking the protein bond that gives it its smooth, rich texture.

Stovetop method:

• Pour the soup into a small saucepan.
• Heat gently over medium-low while stirring occasionally.
• Add a splash of broth or water if it has thickened in the fridge.
• Stop just before boiling the soup should be steaming, not bubbling.

Microwave method (for small portions):

• Transfer to a microwave-safe bowl.
• Cover loosely and heat in 30-second bursts, stirring each time.
• Once hot, stir in a spoonful of Greek yogurt or cottage cheese if you want to refresh the creaminess.

Handled this way, your High-Protein Tomato Soup will taste as smooth and flavorful on day three as it did the moment it left the blender proof that simplicity and care can make even a basic meal feel special again.

Nutrition Facts & Comparison

This High-Protein Tomato Soup doesn’t just taste better it performs better. Each serving delivers the kind of balanced nutrition that keeps you full, focused, and energized without weighing you down. Unlike traditional tomato soups that rely on cream or sugar for body and flavor, this version builds richness through whole ingredients that add real substance and purpose.

It’s a bowl that nourishes as much as it comforts the rare combination of indulgence and function that defines great high-protein cooking.

Macro / Micronutrient Table

Below is an approximate nutritional breakdown per one large serving (about 1½ cups):

These values vary slightly depending on the exact ingredients, but they illustrate the balanced nature of the recipe: high in protein, moderate in calories, and loaded with micronutrients that make every spoonful count.

Comparison: Classic Tomato Soup vs High-Protein Version

The difference is clear: where traditional tomato soup satisfies for an hour, this version sustains you for several. You’re essentially transforming a nostalgic comfort food into a macro-friendly main course perfect for anyone focused on balanced eating, fitness, or recovery.

Protein Contribution Breakdown by Ingredient

Total: ~18–20 grams per serving.

That’s about the same protein as three large eggs but here, it’s wrapped in warmth, depth, and comfort.

It’s no wonder this recipe has become a reader favorite. It fits perfectly into a balanced, protein-forward lifestyle without ever feeling “healthy” in the boring sense. This is food that satisfies both the palate and the plan hearty, smart, and built for everyday living.

What to Serve With / Meal Pairing

A bowl of High-Protein Tomato Soup is satisfying on its own, but pairing it thoughtfully turns a simple meal into something memorable. The right sides and toppings bring balance crunch to contrast the creaminess, freshness to lift the richness, and a bit of flair to make it feel restaurant-worthy.

Here are a few ways to build a complete, protein-forward meal around your soup, depending on what you’re craving and how much time you have.

Sandwich Ideas

The classic partner to tomato soup will always be a sandwich that warm, toasty bite next to a silky spoonful of soup is unbeatable. The trick is to keep it light yet packed with protein, so it complements rather than competes.

• High-Protein Grilled Cheese: Swap regular cheese for a reduced-fat cheddar or part-skim mozzarella and add a layer of cottage cheese between the slices before grilling. The result is gooey, golden, and adds an extra boost of protein.
• Turkey and Spinach Panini: Lean turkey breast, a smear of Greek yogurt instead of mayo, and a handful of spinach pressed between whole-grain bread. It’s crisp on the outside and fresh inside ideal for lunch.
• Toasted Hummus Wrap: For a vegetarian option, roll hummus, roasted red peppers, and thin slices of tofu or tempeh in a whole-wheat tortilla, then lightly toast. The earthy, nutty flavors pair beautifully with the tomato base.

Each of these sandwiches balances the soup’s creamy acidity with texture and added protein comfort and nutrition in one simple combo.

Side Salads or Protein Sides

If you’d rather keep things light, a simple side salad adds color, crunch, and micronutrients. For a cohesive meal, think in contrasts something crisp and refreshing to complement the warm soup.

• Mediterranean Chickpea Salad: Toss chickpeas with cucumber, tomato, lemon juice, and olive oil. It’s quick, high in plant-based protein, and echoes the soup’s Mediterranean flavors.
• Arugula and Quinoa Bowl: Peppery greens with a handful of cooked quinoa, a drizzle of balsamic, and a crumble of feta make a nutrient-rich side that still feels elegant.
• Grilled Chicken Skewers: Perfect for extra protein; marinate them with herbs and olive oil for flavor that doesn’t overpower the soup.

Each of these options turns the soup into a full, well-rounded meal that satisfies but never feels heavy.

Garnishes (Croutons, Cream Swirl, Herbs)

The finishing touches are what make this soup feel elevated simple but thoughtful additions that add texture, flavor, and visual appeal.

• Whole-Grain Croutons: Lightly toast cubed bread with olive oil, garlic powder, and sea salt. Sprinkle them over the soup just before serving for that satisfying crunch.
• Cream or Yogurt Swirl: A small spoonful of Greek yogurt, gently stirred into the soup right before serving, gives it a marbled look and a slight tang that brightens the flavor.
• Fresh Herbs: Basil is classic, but thyme or parsley adds an earthy freshness that complements the roasted tomato base.
• Olive Oil Drizzle: A few drops of good-quality olive oil on top make the soup glisten and subtly enhance the aroma.

Each garnish is small, but together they turn your bowl into something that looks and tastes like it came from a modern café rather than a home kitchen.

This section isn’t about overcomplicating it’s about using the right details to make a wholesome, protein-packed dish feel indulgent. Whether you dip a sandwich into it, sip it beside a salad, or top it with fresh herbs, this High-Protein Tomato Soup anchors the meal beautifully.

High-Protein Tomato Soup (20g Protein Per Serving)

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This creamy high-protein tomato soup delivers 20g of protein per serving with the help of cottage cheese and bone broth. It’s rich, velvety, and deeply comforting — a nourishing bowl that’s perfect for cozy lunches or post-workout meals. Ready in 30 minutes with simple, wholesome ingredients.

• Author: Sophie – Top Choice Recipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–3 servings 1x
• Category: Soup, High-Protein Meals
• Method: Blended, Stovetop
• Cuisine: American, Healthy Comfort Food
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 4 large ripe tomatoes (or 1 can fire-roasted tomatoes)

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 tbsp olive oil

• 1 cup low-sodium vegetable or bone broth

• ½ cup cottage cheese (or Greek yogurt for variation)

• 1 tbsp tomato paste

• ½ tsp smoked paprika

• Salt and pepper, to taste

• Fresh basil, for garnish

• Optional: 1 scoop unflavored protein powder (for extra protein boost)

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Instructions

• Roast the vegetables: Preheat oven to 400°F (200°C). Arrange tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil and roast for 20 minutes until slightly charred.

• Blend until smooth: Transfer roasted veggies to a blender. Add broth, cottage cheese, and tomato paste. Blend until smooth and creamy.

• Adjust and season: Pour mixture into a saucepan. Add smoked paprika, salt, and pepper. Simmer for 5–10 minutes over low heat to thicken.

• Serve: Ladle into bowls and garnish with fresh basil and a drizzle of olive oil.

Notes

• For a vegan version, swap cottage cheese for silken tofu and use vegetable broth.

• For a keto-friendly variation, use heavy cream instead of cottage cheese.

• This soup stores well in the fridge for 4 days or freezer for up to 2 months.

• Try pairing with a slice of whole-grain toast or grilled cheese for extra comfort.

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: 220 kcal
• Sugar: 8 g
• Sodium: 410 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 15 mg

Frequently Asked Questions

Related High-Protein Soups & Recipes

If this High-Protein Tomato Soup earned a spot in your meal rotation, you’ll love a few of my other easy, protein-forward comfort recipes. They share the same philosophy: quick prep, balanced macros, and big flavor in every bite.

• Peanut Butter Cup Protein Pudding – A creamy, dessert-style pudding that doubles as a post-workout protein boost.
• Cottage Cheese Ice Cream – A high-protein twist on a classic treat that’s both satisfying and nourishing.
• Cottage Cheese Queso Recipe – Smooth, cheesy, and loaded with protein perfect for dipping or drizzling.
• Protein Fluff Recipe – A light, whipped dessert with big protein content and no guilt.
• 25 High-Protein Snacks for Muscle Gain – A complete list of smart, satisfying snacks to keep your protein goals on track.

Together, these recipes build a High-Protein Lifestyle Hub — a full rotation of dishes that make eating well both sustainable and enjoyable.

Conclusion

Healthy comfort food doesn’t have to be complicated. This High-Protein Tomato Soup proves how a few humble ingredients roasted tomatoes, broth, and cottage cheese can create something nourishing, cozy, and genuinely satisfying. It’s a recipe built for real life: busy schedules, hungry evenings, and anyone tired of bland “healthy” meals.

Make it once, and it’ll likely become part of your weekly rotation. Whether it’s lunch after a workout or dinner on a quiet night, it delivers that balance of warmth and nutrition that keeps you coming back.

If you loved this recipe, I’d be thrilled if you shared it with your community. You can:

• Save it or re-pin your version on Pinterest: Healthy Snacks by Sophie
• Explore more high-protein inspiration on Fit Fuel Recipes by Daniel — where you’ll find quick meals, recovery snacks, and even more fitness-friendly comfort dishes.

When you post, tag your bowl, your twist, your version whether it’s smoky, spicy, or loaded with grilled chicken on top. These shared moments are what make this cooking space more than recipes; they’re proof that healthy food can be joyful and deeply personal.

So go ahead — make it your own, take that photo, and keep fueling your body with food that tastes good and does good.

– Sophie Bennett
Wholesome recipes, made simple.