Creamy Cottage Cheese Mushroom Soup: Protein-Rich (Print Version)
Creamy cottage cheese mushroom soup offers a protein-rich, satisfying meal. This easy, healthy recipe combines savory mushrooms with a velvety, nutritious base.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ The Velvety Foundation
01 -
2 cups 4% fat cottage cheese
02 -
3 cups vegetable broth
03 -
1/2 cup whole milk
→ Earthy Mushroom Medley
04 -
1 lb cremini mushrooms, sliced
05 -
1 medium yellow onion, chopped
06 -
3 cloves garlic, minced
07 -
2 tbsp olive oil
→ Flavorful Accents & Finish
08 -
1 tsp fresh thyme, chopped
09 -
Salt to taste
10 -
Black pepper to taste
11 -
1 tbsp fresh lemon juice
12 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion, chopped, and cook until softened, about 5 minutes. Stir in 1 lb cremini mushrooms, sliced, and cook until browned and their liquid has evaporated, about 8-10 minutes. This initial sauté builds the flavor foundation for your Creamy Cottage Cheese Mushroom Soup: Protein-Rich.
02 -
Add 3 cloves garlic, minced, and 1 tsp fresh thyme, chopped, to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. This aromatic base is crucial for developing the deep flavors of your Creamy Cottage Cheese Mushroom Soup: Protein-Rich.
03 -
Pour in 3 cups vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the earthy mushroom flavors to meld beautifully with the aromatics.
04 -
While the soup simmers, combine 2 cups 4% fat cottage cheese and 1/2 cup whole milk in a high-speed blender. Carefully scoop about 1 cup of the hot mushroom broth mixture from the pot into the blender. Blend until completely smooth and creamy, ensuring no cottage cheese lumps remain.
05 -
Pour the smooth cottage cheese mixture back into the pot with the mushroom broth. Stir well to combine all ingredients. Heat gently over low heat for 3-5 minutes, ensuring the soup is warmed through but not boiling, to maintain its creamy texture. This creates the signature richness of your Creamy Cottage Cheese Mushroom Soup: Protein-Rich.
06 -
Season the Creamy Cottage Cheese Mushroom Soup: Protein-Rich generously with salt to taste and black pepper to taste. Stir in 1 tbsp fresh lemon juice. Taste and adjust seasonings as needed for perfect balance, adding more salt or pepper if desired.
07 -
Ladle the hot soup into individual bowls. Garnish each serving with 2 tbsp fresh parsley, chopped, for a burst of color and freshness. Serve immediately and enjoy this comforting, protein-rich meal.
# Notes:
01 -
To maintain the velvety texture, avoid boiling the soup once the cottage cheese mixture has been added. Gentle heating is key to prevent separation.
02 -
Leftover Creamy Cottage Cheese Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat.
03 -
Feel free to experiment with other mushroom varieties like shiitake or oyster mushrooms. For an extra layer of flavor, a pinch of nutmeg can be added with the thyme.
04 -
This protein-rich soup pairs wonderfully with a crusty whole-grain bread or a light green salad for a complete and satisfying meal.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Blender (immersion or regular)
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 210 kcal
Total Fat: 12 g
Total Carbohydrate: 14 g
Protein: 21 g