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–+ servings
Cottage Cheese Mushroom Soup

Creamy Cottage Cheese Mushroom Soup for Cozy Nights

This Cottage Cheese Mushroom Soup is a high-protein, creamy delight perfect for cozy nights.
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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 Soup
  • 1 tablespoon Butter Adds richness and flavor; feel free to use olive oil for a dairy-free option.
  • 1 medium Yellow Onion Provides sweetness and depth; shallots work well as a substitute.
  • 2 cloves Garlic Enhances aroma and flavor; adjust the quantity to suit your taste preference.
  • 4 cups Mixed Mushrooms (cremini, shiitake, button) Contributes umami and texture; avoid washing them with water.
  • 4 cups Low-Sodium Vegetable Broth Forms the soup base; swap for chicken broth if you're not vegetarian.
  • 1 cup Cottage Cheese Adds creaminess and protein; opt for full-fat for a richer flavor.
  • 1 teaspoon Dried Thyme Introduces herbal notes; you can use fresh thyme but adjust the amount as needed.
  • Salt & Black Pepper Enhances overall flavor; always season to taste.
  • 1/4 cup Fresh Parsley Provides a fresh garnish; feel free to substitute with chives if desired.

Equipment

  • Heavy-bottomed pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Melt a tablespoon of butter in a heavy-bottomed pot over medium heat. Add chopped yellow onion and minced garlic, stirring frequently until the onion is translucent and garlic is fragrant (4-5 minutes).
  2. Add sliced mixed mushrooms and cook, stirring occasionally, until browned and tender (8-12 minutes).
  3. Pour in low-sodium vegetable broth and add dried thyme. Bring to a gentle boil, then reduce heat and let simmer uncovered for 15 minutes.
  4. Remove from heat and let cool slightly. Use an immersion blender to partially blend the soup until smooth but still chunky.
  5. Return to heat and gently fold in cottage cheese, blending until creamy.
  6. Season with salt and black pepper to taste, allowing to warm through. Ladle into bowls and garnish with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

Leftover soup can be stored in airtight containers for up to 2 days in the fridge. It can also be frozen in individual portions for up to 3 months. Reheat gently on low heat to maintain the creamy texture.

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