Cottage Cheese Mushroom Soup (High Protein)

Cottage cheese mushroom soup is the ultimate comfort food with a genius twist. This creamy, savory bowl delivers 22 grams of protein per serving thanks to one surprising ingredient that makes it incredibly rich without any heavy cream.

Last winter, I was hunting for ways to boost protein in my soups without resorting to protein powder. My husband thought I was crazy when I said I was putting cottage cheese in mushroom soup, but after one spoonful of this velvety, earthy bowl, he was asking for seconds. The cottage cheese completely melts into the broth and creates the most luxurious texture while sneaking in serious protein. This high protein mushroom soup is ready in about 35 minutes, uses simple pantry ingredients, and tastes like you spent hours in the kitchen. Whether you’re meal prepping for busy weekdays or need a quick cozy dinner, this cottage cheese soup delivers every time.

What You’ll Need for This Creamy Mushroom Soup

Before you start cooking, here’s my most important tip. Always use full-fat cottage cheese for this recipe because it creates the silkiest, dreamiest texture. Low-fat versions can turn grainy when blended, and nobody wants that in their soup. I’ve had the best results with brands like Good Culture or Daisy.

• 1 tablespoon butter
• 8 oz cremini mushrooms, cleaned and sliced 1/4-inch thick
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup dry white wine (optional, but adds great depth)
• 3 cups vegetable broth
• 1 cup full-fat cottage cheese (this is your secret protein weapon)
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, for garnish (optional)

I prefer cremini mushrooms for their deeper, earthier flavor, but white button mushrooms work perfectly too. If you want to get fancy, try a mix of cremini and shiitake for an extra savory kick.

How to Make This High-Protein Cottage Cheese Mushroom Soup

I strongly recommend using an immersion blender for this recipe. It makes the whole process safer and easier since you won’t need to transfer hot liquid back and forth. I use my Vitamix when I want an ultra-smooth texture, but any blender works.

Step 1: Melt the butter in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and diced onion. Cook, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated, leaving the mushrooms golden brown and slightly caramelized, and the onion is softened and translucent, about 5-7 minutes. Don’t rush this step. Those browned bits are pure flavor.

Step 2: Add the minced garlic and dried thyme to the pot. Cook for another minute, stirring constantly, until you can smell that amazing garlicky aroma wafting through your kitchen. Be careful not to burn the garlic or it will taste bitter.

Step 3: Pour in the white wine if you’re using it. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This is called deglazing, and it adds incredible depth to your cottage cheese mushroom soup. Let the wine simmer for 1-2 minutes until reduced by half and the raw alcohol smell is gone.

Step 4: Add the vegetable broth to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it bubble away quietly for 10-15 minutes so all those flavors can meld together. Your kitchen should smell wonderful right now.

Step 5: Here’s where the transformation happens. CAUTION: When blending hot liquids in a countertop blender, remove the center cap from the lid and cover with a folded towel to allow steam to escape. Fill the blender only halfway and work in batches if needed. Add the cottage cheese and blend until completely smooth and creamy with no lumps. If you’re using an immersion blender, add the cottage cheese directly to the pot and blend until silky. The soup should look pale and velvety.

Step 6: If you used a countertop blender, return the blended soup to the pot. Season generously with salt and black pepper to taste. The cottage cheese can mellow out the flavors, so don’t be shy. Warm the soup over low heat for 2-3 minutes, stirring occasionally, until steaming but not boiling. Do not let it boil or the cottage cheese might curdle and separate.

Step 7: Ladle the hot soup into bowls and garnish with fresh chopped parsley if you like. Serve immediately while it’s steaming and perfect.

Best Pairings for Cottage Cheese Mushroom Soup

This creamy soup begs for something crusty to dip into it.

Crusty sourdough bread: The tangy flavor and chewy texture are perfect for soaking up every last drop of this rich, savory soup.

Simple arugula salad: The peppery bite and fresh crunch balance the creamy richness beautifully, plus it keeps the meal light and nutritious.

Garlic breadsticks: Because who doesn’t love warm, buttery garlic bread alongside mushroom soup? The garlic echoes the flavors in the soup perfectly.

Grilled cheese sandwich: Turn this into the ultimate comfort meal. The crispy, melty sandwich is the best side for cottage cheese mushroom soup when you want pure coziness.

Roasted Brussels sprouts: If you want to add more veggies, these caramelized little gems bring an earthy sweetness that complements the mushrooms.

More Comforting Soup Recipes to Try

This cottage cheese mushroom soup fits perfectly into a rotation of nourishing, protein-packed soups that make weeknight cooking easy and satisfying. For another creamy soup with a similar velvety texture, try the comforting Creamy Rotisserie Chicken Mushroom Soup, which combines tender chicken with earthy mushrooms in a rich broth.

When the weather calls for heartier fare, the Rosemary Roasted Garlic Bean Soup delivers rustic flavors and plant-based protein, while the Healing Ginger Garlic Broth with Rice Noodles offers a lighter, immune-boosting option. For those who love creamy textures, the Creamy Tuscan Garlic Tortellini Soup brings Italian-inspired flavors with cheese-filled pasta that pairs beautifully with the same crusty bread you’d serve alongside this cottage cheese soup.

Storing Your High-Protein Mushroom Soup

This cottage cheese mushroom soup keeps beautifully in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day after the flavors have had more time to meld together.

When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each one. The key is to warm it slowly and never let it boil, or the cottage cheese might separate.

If you want to freeze this soup, it will last up to 3 months in a freezer-safe container. The texture might change slightly when you thaw it, becoming a bit grainier, but it’s still totally delicious. Thaw it overnight in the fridge, then reheat gently and give it a good stir or quick blend to bring the texture back together.

Common Questions About Cottage Cheese Mushroom Soup

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