Description

This High Protein Cottage Cheese Mushroom Soup is a creamy, comforting, and nutritious twist on classic mushroom soup. Blended cottage cheese adds a velvety texture and an impressive protein boost without the heaviness of cream. Featuring sautéed mushrooms, garlic, onions, fresh herbs, and Parmesan cheese, it creates a rich, earthy flavor that makes a satisfying light lunch or dinner. Perfect for meal prep, this soup reheats beautifully and is versatile enough to pair with various sides.

Ingredients

Scale

For the Soup

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

Prepare the Vegetables: Wash the mushrooms by gently wiping them with a damp paper towel. Slice them evenly. Dice the onion and mince the garlic. Having everything prepared before cooking makes the process smooth and efficient.
Sauté the Onion: Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
Add the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant. Be careful not to let the garlic brown.
Cook the Mushrooms: Add the sliced mushrooms to the pot. Season with salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown, developing the soup’s rich, earthy flavor.
Add the Herbs: Sprinkle in the thyme and oregano. Cook for another minute to allow the herbs to become fragrant.
Pour in the Broth: Add the chicken or vegetable broth. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes.
Blend the Cottage Cheese: While the soup simmers, combine the cottage cheese, milk, and Parmesan cheese in a blender. Blend until completely smooth, creating a creamy mixture that will blend seamlessly into the soup.
Blend the Soup (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some mushroom pieces intact for texture. If you prefer a chunkier soup, skip this step.
Add the Creamy Mixture: Reduce the soup to low heat. Slowly stir in the blended cottage cheese mixture. Cook gently for 3–4 minutes. Avoid boiling the soup after adding the cottage cheese to maintain a silky texture.
Adjust the Thickness: If you prefer a thicker soup, whisk the cornstarch with two tablespoons of cold water. Stir it into the soup and cook for another 2 minutes until slightly thickened.
Taste and Adjust: Taste the soup and add additional salt, pepper, or Parmesan if desired.
Garnish and Serve: Ladle the soup into bowls and top with chopped parsley, extra Parmesan, fresh thyme, or cracked black pepper. Serve warm.

Notes

Brown the mushrooms well before adding the broth to maximize flavor.
Blend the cottage cheese until perfectly smooth for the creamiest texture.
Keep the heat low after adding the cottage cheese to prevent curdling.
Use freshly grated Parmesan for the richest flavor.
Taste before serving and adjust the seasoning as needed.
Leave some mushrooms whole for a more satisfying texture.
Fresh thyme adds exceptional flavor if available.
Garnish just before serving to keep herbs vibrant.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: mushroom soup, cottage cheese soup, high protein soup, creamy mushroom soup, healthy comfort food, easy soup recipe, protein rich soup