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Cottage Cheese Mushroom Soup

Creamy cottage cheese mushroom soup in a white bowl garnished with fresh parsley
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A creamy, high-protein twist on classic mushroom soup. No heavy cream needed – just blended cottage cheese for a rich and velvety texture that is healthy and satisfying.

Ingredients

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  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, chopped
  • 8 oz cremini mushrooms, sliced thin
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup low-fat cottage cheese
  • 1/2 cup milk (any kind)
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 4 to 5 minutes.
  2. Add sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8 to 10 minutes. Do not rush this step – browning builds flavor.
  3. Stir in minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Sprinkle flour over the mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste. Mixture will look thick and paste-like.
  5. Gradually pour in the broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until slightly thickened.
  6. Remove from heat. Transfer soup to a countertop blender, add cottage cheese, and blend on high until completely smooth and creamy, about 60 seconds. Vent the blender lid and cover with a folded towel when blending hot liquids.
  7. Return blended soup to the pot. Stir in milk and season with salt and pepper. Warm gently over low heat for 3 to 4 minutes until heated through. Do not boil.
  8. Ladle into bowls and garnish with fresh parsley if desired. Serve immediately.

Notes

  • For the silkiest texture, use a high-speed countertop blender and blend for a full 60 seconds.
  • If the soup is too thick after blending, stir in additional broth or milk a splash at a time until it reaches your preferred consistency.
  • For extra umami depth, add a splash of soy sauce or Worcestershire sauce before serving.
  • Freezes well for up to 3 months. Re-blend briefly after thawing to restore creaminess.

Nutrition

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