Creamy Cottage Cheese Mushroom Soup – High-Protein Comfort in a Bowl

Introduction

If you’re craving a bowl of creamy mushroom soup but want something lighter, higher in protein, and just as comforting, this Cottage Cheese Mushroom Soup is the perfect solution. Blending earthy mushrooms, aromatics, and a scoop of creamy cottage cheese, this nourishing soup is a cozy, nutrient-rich take on a classic favorite.

It’s naturally gluten-free, easy to make in under 30 minutes, and delivers a surprisingly silky texture — without using heavy cream. With simple ingredients and a satisfying umami depth, this recipe is ideal for light dinners, meal prep lunches, or a protein-packed starter on chilly days.

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Ingredients Overview

Let’s break down the simple, nourishing ingredients that make this soup so rich and satisfying:

Main Ingredients:

• Mushrooms: Use cremini, white button, or a mix of wild mushrooms for variety and umami. Sliced thickly for texture.

• Cottage Cheese: Adds body and creaminess while boosting protein. Use full-fat for a silkier texture or low-fat for a leaner bowl.

• Onion & Garlic: Build the savory flavor base.

• Vegetable or Chicken Broth: Use low-sodium broth to control salt. Adds depth and keeps the soup light.

• Olive Oil or Butter: For sautéing and adding richness.

• Fresh Thyme or Dried Herbs: A hint of woodsy herbs complements mushrooms perfectly.

• Salt & Pepper: Essential to season each layer.

Optional Add-Ins:

• Baby spinach or kale

• A dash of white wine during the sauté

• A splash of lemon juice or balsamic vinegar for balance

• Chopped parsley or chives for garnish

• Grated Parmesan or nutritional yeast for added savoriness

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Step-by-Step Instructions

1. Sauté the Aromatics

In a medium pot, heat 1 tbsp olive oil or butter over medium heat.

Add:

• 1 small yellow onion, diced

• 2 cloves garlic, minced

Cook for 2–3 minutes until translucent and fragrant.

2. Cook the Mushrooms

Add:

• 12 oz sliced mushrooms (cremini or mixed)

Sauté for 6–8 minutes, stirring occasionally, until mushrooms release moisture and begin to brown. Season with:

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp dried thyme (or 1 tsp fresh)

Optional: Deglaze the pan with 2 tbsp white wine or a splash of broth.

3. Add Broth & Simmer

Pour in:

• 3 cups vegetable or chicken broth

Bring to a gentle simmer. Cover and let simmer for 10 minutes to meld flavors.

4. Blend with Cottage Cheese

Turn off heat. Scoop out 1½ cups of the soup (mostly broth and mushrooms) and place in a blender.

Add:

• ¾ cup cottage cheese

Blend until smooth and creamy.

Return the blended mixture to the pot and stir well. This gives the soup body and a velvety finish without cream.

5. Final Seasoning

Taste and adjust with:

• More salt and pepper

• Optional: a splash of lemon juice for brightness

Warm through for 2–3 minutes, then serve.

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Tips, Variations & Substitutions

Texture Tips:

• For chunkier soup, only blend part of the mixture.

• For smooth soup, blend all and strain if desired.

Flavor Enhancements:

• Add a teaspoon of white miso or soy sauce for deep umami.

• Finish with a swirl of truffle oil for a restaurant-style twist.

Dietary Swaps:

• Vegan? Use plant-based cottage cheese or substitute with blended silken tofu.

• Keto? This soup is naturally low-carb — just use full-fat cottage cheese and skip any starchy add-ins.

• Dairy-Free? Use a cashew cream or plant-based cheese alternative.

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Serving Ideas & Occasions

This soup is light enough for lunch but hearty enough for dinner. Try it:

• With toasted sourdough or garlic bread

• As a starter for a roast chicken or veggie main

• Paired with a crisp salad for a complete meal

• Packed in thermos containers for work or school lunches

Serve hot, garnished with:

• Cracked pepper

• Fresh herbs

• A dollop of cottage cheese or swirl of yogurt

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Nutritional & Health Notes

This soup is:

• High in protein (10–15g per serving, depending on cottage cheese used)

• Low in carbs and calories

• Rich in selenium, B vitamins, and calcium

• Naturally gluten-free

Estimated per serving (1 of 4):

• Calories: ~170

• Protein: 12–15g

• Carbs: ~6g

• Fat: ~8g

• Fiber: ~1.5g

To increase fiber, stir in leafy greens or top with roasted chickpeas.

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FAQs

Q1: Can I use low-fat cottage cheese?
Yes. It will still blend smooth but may be slightly less creamy. Full-fat gives the best mouthfeel.

Q2: Can I make this soup vegan?
Absolutely. Use dairy-free cottage cheese or replace with soaked cashews blended with broth.

Q3: Can I freeze this soup?
Yes, but blended cottage cheese may change texture slightly. Freeze in airtight containers for up to 2 months.

Q4: Do I have to blend it?
Blending is key for creaminess, but you can blend just half to keep some chunks. For a rustic soup, skip blending and stir in a spoonful of cottage cheese at the end.

Q5: What mushrooms are best?
Cremini and button mushrooms are classic, but shiitake or oyster mushrooms add gourmet flair.

Q6: Is this soup good for meal prep?
Yes. Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Q7: Can I add protein?
It’s already high-protein from the cottage cheese, but you can also add shredded chicken or white beans for more.

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