Creamy Spinach and Tomato Soup with Cottage Cheese

This spinach and tomato soup is thick, warming, and comes together in under 30 minutes. The cottage cheese stirred in at the end adds a mild creaminess and a quiet protein boost without making it heavy. It's the kind of soup that works on a cold evening or when you want something light but filling.

Ingredients

• 2 cups fresh spinach, washed and roughly chopped
• 3 medium tomatoes, roughly chopped
• 1 medium onion, chopped
• 4–5 garlic cloves, minced
• 1 tbsp olive oil or butter
• 1 tsp cumin seeds
• ½ tsp black pepper
• ½ tsp red chilli flakes (optional)
• Salt to taste
• 2 cups vegetable stock or water
• ½ cup cottage cheese (paneer), grated or crumbled
• 1 tbsp fresh cream (optional, for serving)
• Fresh basil or coriander to garnish

Method

Step 1 — Build the Base

Heat oil in a deep pan over medium heat. Add cumin seeds and let them splutter. Add the onion and cook for 5–6 minutes until soft and translucent. Add the garlic and cook for another minute.

Step 2 — Cook the Vegetables

Add the chopped tomatoes, salt, black pepper, and chilli flakes. Cook on medium heat for 8–10 minutes, stirring occasionally, until the tomatoes break down completely and the mixture looks jammy. Add the spinach and stir for 2–3 minutes until wilted.

Step 3 — Blend

Add the vegetable stock and let the mixture cool slightly. Blend until smooth using a hand blender or in batches in a countertop blender. Return to the pan and bring back to a gentle simmer. Adjust salt and consistency — add a splash more stock if it's too thick.

Step 4 — Finish with Cottage Cheese

Stir in the grated cottage cheese and let it warm through for 2 minutes. The cheese will melt partially into the soup, making it creamy without overpowering the flavour of the spinach and tomato.

Serving

Ladle into bowls and finish with a swirl of fresh cream if using. Garnish with basil or coriander. Serve with toasted bread, a crusty roll, or just on its own.

Tips

• Fresh spinach works best: Frozen spinach can be used in a pinch, but fresh gives a brighter colour and cleaner flavour.
• Don't skip the tomato cook-down: Letting the tomatoes cook until jammy removes the raw acidity and deepens the flavour of the soup.
• Cottage cheese texture: Grated paneer blends more smoothly into the soup. If you prefer visible bits, crumble it in coarsely.
• Make it vegan: Skip the cottage cheese and cream, and stir in a tablespoon of cashew paste or coconut cream instead.