Ingredients
Scale
- 1 Tablespoon extra virgin olive oil
- 1/2 of a large onion, chopped
- 2 cloves garlic, peeled & chopped
- 1 pint home-canned tomatoes (or 1 15-oz. can)
- 1 – 2 Tablespoons basil pesto (adjust to taste)
- 3 Tablespoons sun dried tomatoes (mine were packed in oil)
- 1/4 cup cottage cheese (or 2 oz. Neufchatel: light cream cheese)
- 1/2 – 1 cup milk or half & half
- 1 teaspoon chicken better than bouillon
- For the top: garlicky croutons and shredded Italian cheeses (mozzarella, parmesan, asiago, romano) – optional
Instructions
- Heat a medium saucepan over medium heat. Swirl the olive oil in the pan, then add the onion and saute until soft and translucent. Add the garlic and cook for a minute more or until fragrant.
- Stir in the tomatoes, basil pesto and sun dried tomatoes. Let cook for 10 – 15 minutes to soften the sun dried tomatoes and let the flavors meld. If using a blender, let the mixture cool down before blending.
- Pour the tomato/onion mixture into a blender along with the cold cottage cheese (or Neufchatel), milk and bouillon. Or put it all in the pot and use an immersion blender to blend until very smooth.
- Pour back into the pot to warm it back up. Taste and add salt & pepper or additional pesto as needed. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: About 1 cup
- Calories: 167
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g