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–+ servings
Cottage Cheese Mushroom Soup

Creamy Cottage Cheese Mushroom Soup Ready in 30 Minutes

This Cottage Cheese Mushroom Soup is a protein-packed delight, ready in 30 minutes, combining earthy mushrooms and creamy cottage cheese for a warm, comforting dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Use olive oil for a dairy-free version
  • 1 medium Yellow Onion Can substitute with shallots
  • 2 cloves Garlic Use garlic powder in a pinch
For the Main Flavor
  • 8 cups Mixed Mushrooms (cremini, shiitake, button) Can substitute with portobello or button mushrooms alone
  • 4 cups Low-Sodium Vegetable Broth Swap with chicken broth for non-vegetarian option
For Creaminess
  • 1 cup Cottage Cheese Opt for full-fat for the best texture
For Seasoning
  • 1 teaspoon Dried Thyme Use oregano or rosemary as alternatives
  • to taste Salt Enhances flavor
  • to taste Black Pepper Fresh cracked is preferred
For Garnish
  • to taste Fresh Parsley Can substitute with chives or green onions

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. Add 1 chopped yellow onion and 2 minced garlic cloves, stirring frequently for about 4–5 minutes until onions are translucent and aromatic.
  2. Add 8 cups of mixed mushrooms to the pot. Cook for 8–12 minutes, stirring occasionally until the mushrooms are golden-brown and releasing their liquid.
  3. Pour in 4 cups of low-sodium vegetable broth and sprinkle in 1 teaspoon of dried thyme. Bring to a boil, then reduce heat to low and let simmer uncovered for about 15 minutes.
  4. Let the soup cool slightly, then use an immersion blender to partially blend the soup, ensuring some mushroom chunks remain.
  5. Stir in 1 cup of cottage cheese into the blended soup and blend until completely smooth.
  6. Ladle your soup into bowls and garnish with fresh parsley. Serve immediately while hot.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 15gProtein: 16gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Let the soup cool before blending to avoid splattering. This soup can be made ahead of time and tastes better the next day.

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