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–+ servings

Creamy Mushroom Cottage Cheese Soup

A comforting and nutritious soup made with mushrooms and cottage cheese, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons olive oil This healthy fat helps sauté the vegetables and adds a lovely flavor.
  • 1 medium onion, diced Onions provide a sweet and savory base for the soup.
  • 2 cloves garlic, minced Garlic adds a fragrant aroma and enhances the overall taste.
  • 8 ounces mushrooms, sliced You can use button or cremini mushrooms for a rich, earthy flavor.
  • 4 cups vegetable broth This serves as the soup's base, adding depth and warmth.
  • 1 cup cottage cheese The star ingredient that gives the soup its creamy texture and protein boost.
  • 1 teaspoon dried thyme This herb adds a lovely aroma and complements the mushrooms perfectly.
  • 1 teaspoon salt Enhances the flavors of the other ingredients.
  • 1/2 teaspoon black pepper Adds a subtle kick to the soup.
  • 1 tablespoon lemon juice A splash of acidity brightens the flavors and balances the creaminess.
  • 1 tablespoon fresh parsley, chopped For garnish, adding a pop of color and freshness.

Equipment

  • large pot
  • immersion blender

Method
 

  1. Gather all your ingredients. Dice the onion and mince the garlic. Slice the mushrooms into thin pieces.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until mushrooms are tender.
  3. Add the vegetable broth to the pot and bring to a boil. Reduce heat and let it simmer for about 10 minutes.
  4. Remove the pot from heat and let it cool slightly. Blend the soup until smooth using an immersion blender.
  5. Return the blended soup to the pot. Stir in the cottage cheese, dried thyme, salt, black pepper, and lemon juice. Heat over low heat for about 5 minutes until warmed through. Serve hot, garnished with chopped fresh parsley.

Nutrition

Calories: 180kcalProtein: 12gSodium: 800mg

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