High Protein Late Summer Vegetable Soup

Total Time:

30 minutes

Serves:

4 Servings

Category:

Vegetarian, 20-45 mins

Level:

Share this Recipe:

Easy

Recipe Description

This vibrant vegetable pesto soup blends tomatoes, peppers, and squash with creamy cottage cheese and fresh pesto for a silky, flavorful bowl. Topped with a sprinkle of feta, it’s a wholesome and comforting meal that comes together quickly.

Ingredients

3 cloves garlic
4 tomatoes
2 red bell peppers
1 yellow summer squash
1 tablespoon Italian seasoning
2 to 2 ½ cups chicken broth
3 heaping tablespoons basil pest
1 cup cottage cheese
Feta cheese, for serving

Preparation

Peel and roughly chop the garlic. Heat a drizzle of olive oil in a large pot and add the garlic. Cook for about 1 minute, just until it begins to sizzle.
Roughly chop the tomatoes, red bell peppers, and yellow summer squash. Add them to the pot and cook for about 5 minutes, stirring occasionally. Season with salt, black pepper, and the Italian seasoning.
Pour in 2 to 2 ½ cups of chicken broth, depending on how thick or thin you’d like the soup. Bring to a boil.
Stir in the basil pesto and cottage cheese. Return to a boil and cook for 3 to 4 minutes.
Turn off the heat and use an immersion blender to blend the soup until smooth or to your preferred consistency.
Serve hot, topped with crumbled feta cheese.