I sauté onions, garlic, and mushrooms, simmer them in savory broth, then blend in creamy cottage cheese for a velvety, protein-packed soup that’s earthy, comforting, and surprisingly light.
Why You’ll Love This Recipe
I love that this soup skips heavy cream but stays luxuriously creamy thanks to cottage cheese. It’s high in protein, vegetarian, gluten-free, and on the table in about 35 minutes. The umami mushrooms and a hint of fresh thyme make it a go-to bowl of comfort
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Butter (or olive oil)
- Onion, chopped
- Garlic, minced
- Assorted mushrooms, sliced (cremini, button, shiitake)
- Vegetable or bone broth
- Cottage cheese
- Dried or fresh thyme
- Salt & pepper
- Fresh parsley (for garnish)
directions
- I melt butter in a pot over medium heat, then add chopped onion and garlic and sauté until fragrant (≈ 3–5 minutes)
- I stir in sliced mushrooms and cook until they release their juices and slightly brown (≈ 10 minutes)
- I pour in broth, sprinkle in thyme, bring the mixture to a boil, then reduce heat and simmer for 15 minutes to meld flavors
- Using an immersion blender, I blend until it’s smooth, leaving some chunks if I want texture .
- I stir in cottage cheese until fully incorporated and smooth, then season with salt and pepper to taste.
- Finally, I garnish with fresh parsley before serving.
Servings and timing
- Serves: 4
- Prep time: ~10 minutes
- Cook time: ~25 minutes
- Total time: ~35 minutes
Variations
- Add carrots or celery for added texture and flavor.
- Spice it up with red pepper flakes or cayenne.
- Swap mushrooms—shiitake or porcini deepen the umami.
- For vegan options, use olive oil instead of butter and plant-based cottage cheese
- Stir in Greek yogurt or heavy cream for even richer texture.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove, stirring often. If it thickens too much, I add a splash of broth. Although freezer-friendly, cottage cheese may slightly change texture after thawing—slow reheating helps revive it.
FAQs
How do I make this soup smoother?
I blend it fully using an immersion blender—or high-speed blender—for a silky finish, though I often leave a few mushroom chunks for bite
Can I use a different cheese instead of cottage cheese?
Yes—I sometimes use ricotta or cream cheese instead, though the texture becomes slightly richer and denser.
Will this soup be too watery?
If it’s thin, I simmer it longer to reduce. Alternatively, I blend more before adding cheese or whisk in a cornstarch slurry.
Can I prepare this ahead for meal prep?
Absolutely—I make it in advance and it stores well. I just reheat slowly before serving.
What mushrooms work best?
I use a mix—cremini and button for mild flavor, shiitake or porcini for deeper umami
Conclusion
I adore this Cottage Cheese Mushroom Soup—it’s creamy without heaviness, nourishing, and packed with earthy mushroom flavor. It’s protein-rich, adaptable, and easy to whip up any night of the week. Whether I want something quick or meal-prep friendly, this soup hits all the marks—comforting, satisfying, and just delicious.
Print
Cottage Cheese Mushroom Soup
A creamy, protein-packed blend of tender mushrooms and cottage cheese—comforting and wholesome in every spoonful.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
2 Tbsp unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 lb cremini or button mushrooms, sliced
4 cups low-sodium chicken or vegetable broth
2 cups cottage cheese (full-fat or low-fat)
1/2 cup milk (or more for desired consistency)
2 Tbsp all-purpose flour
1 tsp dried thyme (or 1 Tbsp fresh thyme)
Salt and freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley, for garnish (optional)
Instructions
In a large pot over medium heat, melt the butter. Add onion and sauté for 4–5 minutes until softened. Stir in garlic and cook 1 minute more.
Add mushrooms and thyme. Cook until mushrooms are tender and have released their moisture, about 7–8 minutes.
Sprinkle the flour over the mushrooms, stirring well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Pour in the broth gradually, stirring constantly, and bring the mixture to a gentle simmer. Cook for 5 minutes to thicken slightly.
Reduce heat to low. Stir in cottage cheese and milk; heat gently but do not boil. Use an immersion blender to puree partially (or fully), depending on desired texture.
Season with salt and pepper to taste. If too thick, add more milk or broth to adjust consistency.
Ladle into bowls and garnish with chopped parsley if using. Serve hot with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
