This creamy soup gets its velvety texture from cottage cheese instead of heavy cream, making it a delicious and healthy option.

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If you love creamy soups but hate how they blow your calories for the day, this Cottage Cheese Roasted Red Pepper Soup for you. This recipe uses cottage cheese instead of cream, so you get plenty of protein and a hearty bowl that supports your weight loss goals.

Why You’ll Want to Make This Easy Soup

High protein without cream. Cottage cheese adds creaminess and protein without turning this into a calorie bomb.
Easy meal prep. This soup reheats well and freezes nicely.
Great for weight loss. Zero WW points when you use fat-free cottage cheese.

For those on a GLP-1 and need food that’s gentle, filling, and high in protein, this creamy roasted red pepper soup checks all three boxes.

High-Protein Soup Variations

You can use this same method to make a variety of creamy vegetable soups. Instead of the roasted red peppers, use the following:

Butternut Squash – Use 1 cup roasted, cubed butternut squash, skin removed.
Sweet Potato – Use 1 cup roasted, cubed sweet potato, skin removed.
Tomato – Use 1 cup diced tomatoes, canned or fresh, skin removed if using fresh.
Acorn Squash – Use 1 cup roasted, cubed acorn squash, skin removed.

How to Make Roasted Red Pepper Soup in 3 Easy Steps

Step 1: How to Roast Red Peppers

Cut peppers in half and remove seeds.

Roast red peppers until slightly charred for the best flavor

Cut peppers and remove seeds. Place on a baking sheet and roast in an oven or air fryer until they are a bit blackened and soft. When cool, remove skins.

Step 2: Gather Ingredients for Soup

To make soup, gather ingredients. Blend in a blender until smooth.

Step 3: Heat Soup and Serve

Once soup is fully blended, pour into a soup pot and heat on the stovetop over medium heat until hot throughout.

Serve and enjoy.

FAQs about Soup Recipes with Cottage Cheese

Can I make this soup dairy-free?

This recipe relies on cottage cheese for protein and creaminess. We haven’t tried other variations, but you could try blended silken tofu to make it dairy-free, like we did in this vegetarian 2-ingredient dough recipe. Since we haven’t tested this variation, if you try it, let us know how it turns out.

Can I taste the cottage cheese in this soup?

No. Once it’s blended smooth and heated, the cottage cheese disappears into the soup. You get a creamy texture without a cottage cheese flavor. Even if you don’t care for cottage cheese, give this recipe a try.

Can I replace heavy cream in a recipe with cottage cheese?

Yes, replace 1 cup of heavy cream with 1 cup blended cottage cheese. Note that the soup with be more dense with cottage cheese and not quite as silky, but you’ll still have a creamy, rich flavor.

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High-Protein Cottage Cheese Roasted Red Pepper Soup

This creamy soup gets its velvety texture from cottage cheese instead of heavy cream, making it a delicious and healthy option.

Prep Time15

Cook Time10

Roasting Red Peppers30

Total Time55

Course: Appetizer, Dinner, Lunch, Soup

Diet: Freezer-Friendly, Low-calorie, Low-Carb, Meal Prep, Vegetarian/Meatless, Weight Watchers

Cooking Method: Oven, Stovetop

Calories: 171kcal

Author: www.theholymess.com

Servings: 4

Ingredients

8 red peppers
2 cups crushed tomatoes 400g
1 1/2 cups cottage cheese 300g, fat-free, 1%, or 2%
1 cup roasted red peppers 100g
1 tsp minced garlic
1 tsp red chili flakes optional. Omit if you prefer less spicy.
1 tsp dried basil
1/2 tsp salt
1/8 tsp black pepper optional. Omit if you prefer less spicy.

Instructions

To Roast Red Peppers

Preheat oven or air fryer to 400℉.
Line two baking sheets with parchment paper or silicone baking sheets.
Cut the red peppers in half, then remove the membranes and seeds, discarding.
Place the halved red peppers cut-side down on the prepared sheets.
Bake for 20-30 minutes in oven or 10-15 minutes in air fryer until the red peppers are lightly blackened.
Remove the red peppers to a heat-proof bowl, then cover with a lid (or plastic wrap or tinfoil).
Allow to sit for 20 minutes.
Remove the lid (or wrapping) then remove the skins from the roasted peppers.
Discard the skins, reserving the flesh of the peppers to use in the soup.

To Make Soup

Blend cottage cheese in a blender until smooth and no lumps remain.
Place all other ingredients, including the roasted red peppers, in the blender with the blended cottage cheese.
Puree until well combined.
Pour the mixture into a dutch oven or soup pan.
Place over medium heat on stovetop until simmering, about 10 minutes.
Remove from heat, stir, and enjoy.

WW Information

0 WW points if you use fat-free cottage cheese. 1 cup per serving.

Nutrition

Calories: 171 kcalCarbohydrates: 27 gProtein: 15 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 0.3 gCholesterol: 3 mgSodium: 1292 mgPotassium: 1001 mgFiber: 8 gSugar: 18 gVitamin A: 8079 IUVitamin C: 332 mgCalcium: 133 mgIron: 3 mg

More Healthy Soup Recipes

Healthy Butternut Squash Soup Recipe – A rich soup made with winter squash.

WW Zero Point Turkey Chili – A Holy Mess reader favorite recipe.

Creamy Tomato Soup – A delicious reader recipe.

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