Go Back
Cottage Cheese Mushroom Soup

Cottage Cheese Mushroom Soup

A rich, creamy mushroom soup made with blended cottage cheese instead of heavy cream. Ready in 30 minutes with 14 grams of protein per serving and perfect for weeknight dinners or meal prep.
Print Recipe Save to My Pins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 large yellow onion diced, about 1 cup
  • 3 cloves garlic minced
  • 1 lb mixed mushrooms sliced, cremini, shiitake, and button
  • 4 cups low-sodium vegetable broth
  • 1 cup cottage cheese full-fat preferred
  • 1 tsp dried thyme or 1 tablespoon fresh
  • 0.5 tsp salt plus more to taste
  • 0.25 tsp black pepper freshly cracked
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Immersion blender
  • Sharp knife and cutting board
  • Ladle

Method
 

  1. Heat butter in a large heavy-bottomed pot over medium heat until foaming. Add diced onion and minced garlic and cook for 4 to 5 minutes until the onion is soft and translucent.
  2. Add sliced mushrooms and cook for 8 to 12 minutes, stirring occasionally, until they release their liquid and develop golden-brown edges.
  3. Pour in vegetable broth and add thyme. Bring to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
  4. Remove from heat and let cool for 2 to 3 minutes. Using an immersion blender, pulse 4 to 6 times to partially blend the mushrooms, leaving some chunks for texture.
  5. Add cottage cheese and blend for 30 to 45 seconds until completely smooth and creamy. Season with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

Full-fat cottage cheese gives the creamiest result. If soup thickens after storing, add a splash of broth when reheating. Avoid boiling after cottage cheese is added. Freezes well for up to 2 months.