Creamy Cottage Cheese Mushroom Soup Recipe (Print Version)
Creamy cottage cheese mushroom soup is a protein-packed, comforting meal. Enjoy this easy, flavorful bowl for a healthy weeknight dinner.
# 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, Diabetic-Friendly
# Ingredients:
→ Aromatic Foundation
01 -
1 tbsp olive oil
02 -
1/2 medium yellow onion, diced
03 -
2 cloves garlic, minced
→ Earthy Mushroom Blend
04 -
1 lb cremini mushrooms, sliced
05 -
1/2 tsp dried thyme
→ Velvety Dairy Core
06 -
2 cups low-fat cottage cheese (2% milkfat)
07 -
3 cups vegetable broth, low sodium
08 -
1/2 cup 2% milk
→ Flavor Enhancers & Finish
09 -
2 tbsp nutritional yeast
10 -
1 tsp fresh lemon juice
11 -
1/4 tsp xanthan gum (optional, for extra smoothness)
12 -
1/2 tsp salt, plus to taste
13 -
1/4 tsp black pepper, plus to taste
14 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1/2 medium yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant, being careful not to burn.
02 -
Add 1 lb cremini mushrooms, sliced, to the pot. Increase heat to medium-high and cook, stirring occasionally, for 8-10 minutes until the mushrooms release their liquid and brown nicely. Stir in 1/2 tsp dried thyme, ensuring it's well distributed.
03 -
Pour in 3 cups low-sodium 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 flavors to meld. This forms the hearty base for your Creamy Cottage Cheese Mushroom Soup.
04 -
While the soup simmers, combine 2 cups low-fat cottage cheese, 1/2 cup 2% milk, 2 tbsp nutritional yeast, and 1/4 tsp xanthan gum (if using) in a blender. Blend until completely smooth and creamy, scraping down the sides as needed for a uniform texture.
05 -
Carefully pour the blended cottage cheese mixture into the simmering soup base. Stir well to combine. Continue to cook over low heat for 3-5 minutes, stirring frequently, until the Creamy Cottage Cheese Mushroom Soup is heated through and slightly thickened. Do not boil.
06 -
Remove the pot from heat. Stir in 1 tsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasonings as needed. The lemon brightens the rich flavors of this Creamy Cottage Cheese Mushroom Soup beautifully.
07 -
Ladle the warm Creamy Cottage Cheese Mushroom Soup into bowls. Garnish each serving with 2 tbsp fresh parsley, chopped, for a pop of color and freshness. Serve immediately with crusty bread or a side salad for a complete meal.
# Notes:
01 -
For an even smoother texture, you can blend about half of the mushroom soup base (before adding the cottage cheese mixture) and then combine it back with the remaining chunky soup.
02 -
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent separation.
03 -
Feel free to experiment with other mushroom varieties like shiitake or oyster mushrooms for a different flavor profile. A pinch of smoked paprika can also add depth.
04 -
Serve this hearty soup with a sprinkle of toasted pumpkin seeds or croutons for added crunch, or alongside a grilled cheese sandwich for a comforting meal.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Immersion blender (or standard blender)
# Nutrition Facts (Per Serving):
Calories: 183 kcal
Total Fat: 6 g
Total Carbohydrate: 14 g
Protein: 21 g