1 onion, finely chopped

4 cloves garlic, finely chopped

28 oz can whole peeled tomatoes

3 cups vegetable or chicken broth

1 pinch salt

1 pinch black pepper

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp chopped basil

1 1/2 tsp Italian seasoning

2 Tbsp tomato paste

3/4 cup cottage cheese

Heat a tablespoon of oil in a soup pot over low to medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 3 more minutes. Add all the remaining ingredients to the pot except for the cottage cheese. Bring to a simmer and cook for 15-20 minutes, longer is better for more flavor. Add the soup to a blender along with the cottage cheese. It’s best to let the soup cool down a little so the cottage cheese does not curdle. Blend until smooth. Alternatively, you could use an immersion blender to blend the cottage cheese into the soup in the pot.

Recipe courtesy of Rosa Uhrin, West Lafayette