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20 - 25 minutes

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6 minutes

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2.5–3 hours

Boards and

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Beef recipes

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Cheese recipes

Cottage cheese tomato soup

1 hour

Cottage cheese tomato soup

By Sam Woulidge

Serves 3 to 4

Difficulty Easy

Prep Time 1 hour

Cooking Time 1 hour

Ingredients

2 red onions, finely chopped
4 T olive oil
6 large cloves garlic, finely chopped
1 x 70 g can tomato paste
1 x 800 g can whole peeled tomatoes in tomato juice
3 cups vegetable stock
1 t dried oregano
1 t salt
1 t pepper (less if you prefer)
¾ cup fresh basil, roughly chopped
1 x 250 g tub smooth plain low-fat cottage cheese

Method

1. Soften the onions in the olive oil over a medium heat for about 10 minutes.

2. Add the garlic and simmer for a further 5 minutes. You may wish to add another small drizzle of olive oil if necessary.

3. Add the tomato paste, tomatoes, stock, oregano, salt, pepper and basil and simmer for 45 minutes. Allow to cool.

4. Once cooled, blend until smooth using a hand-held blender, then add the cottage cheese and blend again.

Find more soup recipes here

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag

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Pizza with nduja paste, prosciutto and buffalo mozzarella

Lamb ragu with cheesy mash and green beans

Mortadella-and-soft goat’s cheese dip

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Roast cauliflower soup with Gouda-and-mustard scone dippers

Slow-cooked pulled brisket three ways

Beer-and-boerie risotto

Boeuf bourguignon

Beef rendang curry

Cottage cheese tomato soup

Cottage cheese tomato soup

Ingredients

Method