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–+ servings
Cottage Cheese Mushroom Soup

Creamy Cottage Cheese Mushroom Soup for Cozy Evenings

This high-protein Cottage Cheese Mushroom Soup is the go-to remedy for busy weeknights, nutritious and filling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Adds richness and flavor; feel free to use oil as a vegetarian substitute.
  • 1 medium Yellow Onion Provides a sweet, savory base; shallots can be used for a milder flavor.
  • 2 cloves Garlic Enhances overall flavor; fresh garlic is preferred.
For the Soup
  • 4 cups Mixed Mushrooms Contributes umami flavor and texture (e.g., cremini, shiitake, button); avoid washing under water.
  • 4 cups Low-Sodium Vegetable Broth Serves as the soup base; chicken broth is a great option for a non-vegetarian version.
  • 1 cup Cottage Cheese Adds creaminess and protein; full-fat is recommended.
  • 1 teaspoon Dried Thyme Provides lovely herbal notes; fresh thyme can be substituted in larger quantities.
  • to taste Salt Enhances overall flavor; adjust to your taste.
  • to taste Black Pepper Enhances overall flavor; adjust to your taste.
  • for garnish Fresh Parsley For garnish; chives or green onions can be a wonderful alternative.

Equipment

  • large heavy-bottomed pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large, heavy-bottomed pot, melt 2 tablespoons of butter over medium heat until foaming. Add the diced yellow onion and minced garlic, sautéing for 4-5 minutes until fragrant and the onion turns translucent.
  2. Stir in the sliced mixed mushrooms and let them cook for 8-12 minutes until they release their moisture and turn golden brown.
  3. Pour in 4 cups of low-sodium vegetable broth and add a teaspoon of dried thyme. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let it cook uncovered for 15 minutes.
  4. Remove the soup from heat and allow it to cool slightly. Using an immersion blender, pulse the mixture about 4-6 times for a smooth yet textured consistency.
  5. Add 1 cup of cottage cheese and blend until the mixture is smooth. Season with salt and black pepper to taste.
  6. Ladle your warm Cottage Cheese Mushroom Soup into bowls and garnish with freshly chopped parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 2 days. Reheat gently on the stovetop to maintain creaminess.

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