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–+ servings
Cottage Cheese Mushroom Soup

Cottage Cheese Mushroom Soup: A Healthy, Creamy Delight

This Cottage Cheese Mushroom Soup is a healthy, creamy delight that combines savory mushrooms, aromatic herbs, and a protein-rich twist with cottage cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter or olive oil for dairy-free option
  • 1 medium yellow onion diced; shallots can be used
  • 2 cloves garlic minced; fresh recommended
  • 8 cups mixed mushrooms cremini, shiitake, button, or any available
  • 4 cups low-sodium vegetable broth homemade preferred
For the Creamy Finish
  • 1 cup cottage cheese blending smooth for silkier texture
  • 1 teaspoon dried thyme or fresh thyme for enhanced flavor
  • to taste salt adjust to personal preference
  • to taste black pepper freshly cracked recommended
  • for garnish fresh parsley chopped

Equipment

  • Heavy-bottomed pot
  • immersion blender

Method
 

Cooking Steps
  1. Heat the butter in a heavy-bottomed pot over medium heat until melted and foaming, about 1 minute.
  2. Add the diced yellow onion and minced garlic to the pot; sauté for 4-5 minutes until the onion is translucent.
  3. Add the mixed sliced mushrooms and cook for 8-12 minutes, stirring regularly until tender and golden brown.
  4. Pour in the vegetable broth and add the dried thyme; bring to a gentle boil then simmer uncovered for 15 minutes.
  5. Remove from heat and partially blend the soup with an immersion blender, retaining some texture.
  6. Stir in the cottage cheese and blend for an additional 30-45 seconds until smooth, then season with salt and black pepper.
  7. Ladle into warm bowls and garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 28gProtein: 15gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 650mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This soup can be made ahead and stored in the fridge for up to 2 days. Reheat gently on stovetop to restore creaminess.

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