Creamy High Protein Mushroom Soup (without Cream)

If you're craving a cozy bowl of creamy mushroom soup but want it without cream, you'll love this healthier spin. Our high protein mushroom soup recipe gets its silky texture from blended cottage cheese and bone broth, making it rich, filling, and packed with protein.

You'll love this easy high protein soup!

• Creamy without cream. This is the ultimate creamy mushroom soup without cream, thanks to blended cottage cheese.
• Protein-packed. Cottage cheese and bone broth boost the protein, with each cup having 17g.
• Ready in about 30 minutes in just one pot.
• This healthy soup is high protein low carb, low calorie, and gluten free too (since it's made with no flour).

Cooking with blended cottage cheese gives all sorts of recipes a creamy, rich, flavor without the calories and fat! You'll want to also try our other creamy high protein vegetables soups like tomato basil, carrot ginger, smoky corn chowder, broccoli cheddar, and zucchini pesto.

Ingredients Overview

Here's what makes this cottage cheese mushroom soup both creamy and high protein:

• Olive oil, onion, and garlic for a flavorful base
• Mushrooms for that rich, earthy flavor
• Chicken bone broth to add extra protein and depth - regular chicken broth or vegetable broth can be substituted instead.
• Blended cottage cheese for a creamy finish without heavy cream
• Simple seasonings like thyme, salt, and pepper

How to make mushroom soup with cottage cheese

Step 1. Start by sautéing chopped onion in olive oil until it softens and turns translucent. Add minced garlic and cook just long enough for it to become fragrant.

Step 2. Add the mushrooms to the pot along with thyme, salt, and black pepper. Let them cook down for a few minutes until they release their juices and start to brown.

Step 3. Pour in the chicken bone broth and let everything warm together. The broth will pick up the earthy flavor of the mushrooms as it simmers.

Step 4. Once the soup is hot, blend it until smooth. An immersion blender is the easiest option, but you can carefully transfer it to a regular blender if that's what you have.

Step 5. To create a silky, high protein finish, blend the cottage cheese separately with a scoop of the hot soup base. This helps it mix in smoothly. Stir the cottage cheese mixture back into the pot.

Step 6. Taste the soup, adjust the seasonings if needed, and ladle it into bowls to serve.

Recipe Tips

• Use 4 cups of bone broth for a thinner, drinkable soup or 3 cups for a thicker version.
• Store leftovers in the fridge for 3 to 4 days or freeze for up to 3 months. The dairy may get slightly grainy once defrosted but the flavor will stay great.
• Mix up the mushrooms by adding shiitake or portobello for extra depth.
• Add more protein by stirring in shredded chicken or turkey.

FAQS

Can you make mushroom soup without milk or cream?

Yes. You can make a delicious creamy mushroom soup without using milk or heavy cream. Blended cottage cheese is a great substitute because it creates the same silky texture while adding extra protein. You can also use dairy-free alternatives like unsweetened cashew cream or coconut milk if you want to keep the soup lactose-free.

Can I freeze cottage cheese mushroom soup?

Yes, you can freeze our mushroom soup recipe for up to 3 months. The texture of the cottage cheese may become a little grainy once thawed, but the flavor will still be delicious.

Is this recipe keto or low carb?

Yes. This is a high protein, low carb soup with about 9 grams of carbs and 7 net carbs per serving, making it a great fit for keto or low carb lifestyles.

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