Description

This Low Carb Cottage Cheese Mushroom Soup delivers a velvety, rich texture without using a single drop of heavy cream or flour. It combines sautéed mushrooms, aromatic herbs, and creamy cottage cheese for a comforting, healthy dish.

Ingredients

Scale

16 oz Fresh Cremini Mushrooms
1 cup Full-Fat Cottage Cheese
2 tbsp Extra Virgin Olive Oil
1 medium Yellow Onio
4 cloves Fresh Garlic
3 cups Vegetable or Chicken Broth
1 tbsp Fresh Thyme
Sea Salt & Black Pepper to taste

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Instructions

Sauté the diced onions in olive oil until translucent, then add minced garlic and cook for one minute
Add sliced mushrooms to the pot and cook, allowing them to brown without constant stirring
Pour in broth and add thyme, bringing to a gentle boil before lowering heat to simmer for about ten minutes
Blend cottage cheese with a half-cup of warm broth until smooth
Stir blended cottage cheese back into the pot, optionally using a stick blender for desired texture
Season with salt and pepper, serve in bowls garnished with thyme or olive oil

Notes

Do not wash mushrooms under running water; wipe them clean with a damp paper towel.

Use 'Small Curd' or 'Large Curd' full-fat cottage cheese for best results.

For thicker soup, blend more mushrooms into the base.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 4g
Sodium: 500mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 18g
Cholesterol: 20mg