Introduction

This creamy Cottage Cheese Mushroom Soup is a comforting and flavorful dish perfect for any season. Combining earthy mushrooms with smooth cottage cheese creates a rich texture without the heaviness of cream. It’s easy to prepare and makes a wonderful starter or light meal.

The image shows a white bowl filled with creamy baked mushrooms. The dish has one layer of creamy sauce mixed with small cooked brown mushroom pieces spread evenly on top. The surface has a slightly golden color in some spots, and it is sprinkled with finely chopped green herbs. The bowl rests on a white marbled surface with a silver spoon placed next to it, and a soft brown cloth is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
1 large yellow onion, diced
3 cloves garlic, minced
1 pound mixed mushrooms (cremini, shiitake, button), sliced
4 cups low-sodium vegetable broth
1 cup full-fat cottage cheese
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly cracked black pepper
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Heat butter in a large, heavy-bottomed pot over medium heat until foaming. Add diced onion and minced garlic, cooking for 4–5 minutes until the onion is translucent and fragrant.
Step 2: Add sliced mushrooms to the pot and cook for 8–12 minutes, stirring occasionally, until the mushrooms release their liquid and develop golden-brown edges.
Step 3: Pour in vegetable broth and add thyme. Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to concentrate the flavors.
Step 4: Remove the pot from heat and let it cool for 2–3 minutes. Using an immersion blender, pulse 4–6 times to partially break down the mushrooms, leaving some chunks for texture.
Step 5: Add cottage cheese and blend for 30–45 seconds until the soup is completely smooth and creamy. Season with salt and pepper, then taste and adjust as needed.
Step 6: Ladle the soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

Use a mix of mushrooms for a deeper, more complex flavor and varied texture.
For a dairy-free option, substitute cottage cheese with silken tofu or coconut cream and blend until smooth.
To add warmth, sprinkle a pinch of smoked paprika or cayenne pepper before serving.
Always brown the mushrooms well; this step adds essential depth to the soup’s flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently to prevent the cottage cheese from curdling. The flavors develop nicely if allowed to rest overnight.

How to Serve

The image shows a round white bowl filled with a creamy dish topped with browned, sliced mushrooms and chopped green herbs spread evenly across the surface. The creamy base is light beige with a smooth texture, visible beneath the mushrooms and herbs. The bowl is placed on a white marbled surface, next to a silver spoon on the right side, and a light beige cloth partially visible in the background. The lighting highlights the creamy richness and the slightly glossy mushrooms, giving the dish a warm, inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cottage cheese?

Cottage cheese provides a creamy texture without heaviness, but you can substitute with ricotta or cream cheese for a slightly different flavor and consistency. Avoid hard cheeses as they won’t blend as smoothly.

Is this soup suitable for freezing?

Because of the cottage cheese, freezing is not recommended as it can cause the texture to separate and become grainy. It’s best enjoyed fresh or refrigerated and consumed within a couple of days.