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Cottage Cheese Mushroom Soup

chef Laya
This cottage cheese mushroom soup is creamy, savory, and easy to make with browned mushrooms, garlic, onion, thyme, broth, blended cottage cheese, and Parmesan. It is a high-protein mushroom soup recipe made without heavy cream.
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Prepr Time 10 minutes
Cooking Time 25 minutes
ToTal Time 35 minutes
Type of plate Dinner
kitchen American
Serving 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 16 ounces cremini mushrooms or baby bella mushrooms sliced
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 1 tablespoon all-purpose flour optional, for a thicker soup
  • 3 cups low-sodium vegetable broth or chicken broth
  • 1 teaspoon soy sauce or tamari optional
  • 1 cup cottage cheese full-fat, 2%, or low-fat
  • ¼ cup finely grated Parmesan cheese plus more for serving
  • ½ cup milk or extra broth optional, to thin the soup
  • Fresh thyme chopped parsley, chives, croutons, or reserved mushrooms, for serving

Instructions
 

  • Heat the olive oil and butter in a large Dutch oven or soup pot over medium-high heat.
  • Add the sliced mushrooms in an even layer. Cook without stirring for 2 to 3 minutes, then continue cooking for 6 to 8 minutes, stirring occasionally, until the mushrooms are browned and their moisture has mostly evaporated.
  • Reserve about ½ cup of browned mushrooms for serving, if desired.
  • Reduce the heat to medium. Add the diced onion and cook for 4 to 5 minutes, until soft and translucent.
  • Add the garlic, dried thyme, salt, and black pepper. Stir for 30 seconds, until fragrant.
  • If using flour, sprinkle it over the mushroom mixture and stir for 1 minute.
  • Pour in the vegetable broth or chicken broth. Stir in the soy sauce or tamari if using, scraping any browned bits from the bottom of the pot.
  • Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes.
  • While the soup simmers, blend the cottage cheese until smooth in a blender, food processor, or with an immersion blender.
  • Turn the heat to low. Blend about half of the soup with an immersion blender, leaving some mushrooms whole for texture. For a smoother soup, blend more of the mixture.
  • Stir in the blended cottage cheese and Parmesan cheese. Heat gently for 2 to 3 minutes, stirring often, until warm and creamy. Do not boil vigorously.
  • Add milk or extra broth if you prefer a thinner soup. Taste and adjust the salt and black pepper.
  • Serve warm with reserved sautéed mushrooms, fresh thyme, parsley, chives, croutons, or extra Parmesan.

Notes

  • Use vegetable broth and vegetarian Parmesan to keep the soup vegetarian.
  • Use tamari rather than standard soy sauce for a gluten-free option.
  • Blend the cottage cheese fully before adding it to the soup for the smoothest creamy texture.
  • Add cooked chicken, spinach, white beans, or cooked wild rice after blending to make the soup more filling.
  • Store cooled leftovers in an airtight container in the refrigerator and use within 3 to 4 days.scmp+1
  • For the best freezer texture, freeze the soup before adding cottage cheese and Parmesan, then add those ingredients after thawing and reheating.