High Protein Cottage Cheese Mushroom Soup – Easy Macros Meal Recipe

 Creamy comfort food just got a serious protein upgrade. This High Protein Cottage Cheese Mushroom Soup delivers all the cozy, earthy flavor you crave—without the heavy cream overload. Instead, cottage cheese works its magic, blending into a silky-smooth base that tastes indulgent while quietly packing in an impressive protein boost. The result? A rich, velvety soup that feels restaurant-worthy but comes together in just 35 minutes.

Mushrooms bring that deep, savory flavor, while cottage cheese transforms the texture into something luxuriously creamy. It’s the kind of recipe that proves healthy eating doesn’t have to be boring. In fact, this might become one of your favorite Protein Dishes for busy weekdays.

Perfect for fans of High Protein One Dish Meals, this soup keeps things simple—easy ingredients, minimal prep, and maximum flavor. It fits beautifully into your weekly rotation of Macros Meals Recipes, helping you stay on track without sacrificing taste. Looking for Simple High Protein Lunch Ideas that actually keep you full? This one checks every box.

It also stands out among other Mushroom Protein Recipes, thanks to the unexpected creaminess from cottage cheese. Think of it as a warm, savory twist on a Loaded Cottage Cheese Bowl—or even a spoonable version of Loaded Cottage Cheese with a gourmet vibe. Whether you’re exploring new Recipes With Cottage Cheese Dinner options or searching for comforting High Fiber Soup Recipes, this dish delivers both nutrition and satisfaction.

Cozy, creamy, protein-packed—and ready in under 40 minutes. That’s a win for your taste buds and your goals.

High Protein Cottage Cheese Mushroom Soup – Easy Macros Meal Recipe

Ingredients

• 2 tablespoons butter
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 pound assorted mushrooms, sliced (cremini, shiitake, and button work beautifully)
• 4 cups low-sodium vegetable broth
• 1 cup full-fat cottage cheese
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• ½ teaspoon salt, plus extra as needed
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for topping

Kitchen Tools

• Large sturdy soup pot or Dutch oven
• Immersion (hand) blender
• Wooden spoon

Instructions

1. Place the pot over medium heat and melt the butter until it begins to gently bubble. Stir in the chopped onion and garlic, sautéing for about 4–5 minutes until softened and aromatic.
2. Add the sliced mushrooms and cook, stirring occasionally, for 8–12 minutes. Allow them to release their moisture and develop golden edges—this step builds deep, savory flavor.
3. Pour in the vegetable broth and sprinkle in the thyme. Bring everything to a boil, then lower the heat and let the soup simmer uncovered for about 15 minutes so the flavors can intensify.
4. Take the pot off the heat and let it cool briefly. Use an immersion blender to pulse a few times, breaking down some of the mushrooms while keeping a bit of texture for a heartier feel.
5. Stir in the cottage cheese and blend again until the soup becomes smooth and creamy. Season with salt and black pepper to taste, adjusting as needed. Serve hot, finished with a sprinkle of fresh parsley on top.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to two days. Warm slowly over low heat to avoid curdling. The flavor deepens after resting overnight, making it even more delicious the next day.

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