Dinner

High Protein Cottage Cheese Mushroom Soup Recipe

ByLila Prescott July 8, 2026July 8, 2026

Introduction

This High Protein Cottage Cheese Mushroom Soup is a warm, creamy, and comforting dish with a nutritious twist. Blending cottage cheese into the broth gives it a velvety texture and a protein boost, creating a rich, earthy soup perfect for lunch or dinner. It’s easy to prepare, packed with flavor, and ideal for cozy evenings or meal prep.

A creamy soup served in a white bowl with light brown speckles on the outside, filled almost to the top with a smooth beige base. Floating on the surface are several browned mushroom slices with a slightly glossy texture, scattered small green parsley pieces, and a sprinkle of coarse black pepper spread evenly over the top. The soup also has small white curd-like bits throughout, giving the surface a textured look. The bowl sits on a white marbled surface, with part of a green and white striped cloth visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter

1 medium onion, finely diced
4 cloves garlic, minced

1½ pounds (680g) cremini or white mushrooms, sliced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)

4 cups low-sodium chicken or vegetable broth
1 cup low-fat cottage cheese
¼ cup freshly grated Parmesan cheese

½ cup low-fat milk
1 tablespoon cornstarch (optional, for a thicker soup)
2 tablespoons chopped fresh parsley

Optional Garnishes: Extra Parmesan cheese, Fresh thyme, Sliced mushrooms, Cracked black pepper, Whole-grain croutons

Instructions

Step 1: Wash the mushrooms by gently wiping them with a damp paper towel, then slice evenly. Dice the onion and mince the garlic.
Step 2: Heat olive oil and butter in a large soup pot over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.

Step 3: Stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to brown it.
Step 4: Add the sliced mushrooms, season with salt and black pepper, and cook for 8–10 minutes, stirring occasionally, until the mushrooms release moisture and begin to brown.
Step 5: Sprinkle in thyme and oregano, cooking for another minute to release their fragrance.

Step 6: Pour in the chicken or vegetable broth, bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes.
Step 7: Meanwhile, blend cottage cheese, milk, and Parmesan cheese in a blender until completely smooth.
Step 8: (Optional) Use an immersion blender to partially blend the soup for a smoother texture, leaving some mushroom pieces intact.

Step 9: Reduce the soup heat to low, slowly stir in the blended cottage cheese mixture, and cook gently for 3–4 minutes without boiling.
Step 10: For thicker soup, whisk cornstarch with two tablespoons cold water, stir into the soup, and cook 2 more minutes until slightly thickened.
Step 11: Taste the soup and adjust salt, pepper, or Parmesan as needed.

Step 12: Ladle soup into bowls and garnish with chopped parsley, extra Parmesan, fresh thyme, or cracked black pepper. Serve warm.

Tips & Variations

Brown the mushrooms well before adding broth to enhance flavor.
Blend the cottage cheese until perfectly smooth for the creamiest texture.

Keep heat low after adding cottage cheese to prevent curdling.
Use freshly grated Parmesan for richer flavor.
Add cooked shredded chicken for an even higher-protein meal.

Stir in fresh spinach or kale in the last few minutes for extra greens.
Use a blend of mushrooms like shiitake, oyster, and cremini for more complex flavor.
Replace chicken broth with vegetable broth for a vegetarian version.

Try swapping Parmesan for Gruyère or sharp cheddar for a different cheesy twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring frequently to maintain creaminess, and avoid boiling. The soup can be frozen in freezer-safe containers for up to 2 months; leave room for expansion. Thaw overnight in the refrigerator and stir well before reheating, as some separation may occur naturally.