Method

Soup Base

1. Prepare vegetables

Finely chop the onion. Peel and dice the carrot and dice the celery. Mince the garlic. Measure out tomato paste and have the canned crushed tomatoes and broth ready.

2. Sweat aromatics

Heat a large heavy pot over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter is melted and foaming, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 7–9 minutes.

3. Add garlic and tomato paste

Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until the paste deepens in color — this develops sweetness and reduces tomato tinny flavor.

4. Add tomatoes and broth

Pour in the 28 oz crushed tomatoes and 4 cups chicken bone broth. Stir to combine. Add 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer over medium-high heat.

5. Simmer to meld flavors

Reduce heat to low and simmer, partially covered, for 25–30 minutes to allow the vegetables and tomatoes to meld and develop flavor. Taste halfway through and add up to 1/2 teaspoon granulated sugar if the tomatoes taste very acidic.

Creamy Finish & Herbs

6. Blend the cottage cheese

While the soup simmers (or after), combine 1 cup full-fat cottage cheese and 3/4 cup whole milk (or half-and-half) in a blender or food processor. Add 1 packed cup fresh basil leaves. Blend on high until completely smooth and fluffy, about 45–60 seconds. The cottage cheese should be fully puréed so no curds remain; this creates the whipped creamy texture and adds protein.

7. Purée the soup

Remove the bay leaf from the pot. Using an immersion blender, purée the soup until smooth and velvety, working directly in the pot. Alternatively, carefully transfer soup in batches to a blender and purée, then return to the pot. Take care with hot liquids and vent the lid slightly.

8. Combine cream and adjust seasoning

Stir the blended cottage cheese-basil mixture into the puréed soup over low heat. Warm gently—do not boil—just until the soup is evenly hot and slightly thickened, about 3–5 minutes. Taste and adjust seasoning with additional salt, pepper, or up to 1/2 teaspoon sugar if needed.

To Serve

9. Finish and garnish

Ladle the soup into bowls. Drizzle about 1 teaspoon extra-virgin olive oil over each bowl. Garnish with a few reserved fresh basil leaves and a grind of black pepper to taste. Serve hot with crusty bread or grilled cheese slices on the side.

10. Make-ahead and storage

Soup keeps covered in the refrigerator for up to 4 days. Reheat gently over low heat, stirring to recombine if separation occurs. The blended cottage cheese may thicken when chilled; thin with a splash of milk or broth when reheating.

Creamy Tomato Basil Soup Recipe