Earthy mushrooms combined with creamy cottage cheese create a comforting and flavorful soup. This dish is perfect for those who love mushrooms and want a protein-rich, velvety soup with a rich, umami depth. Whether served as a light lunch or a hearty appetizer, this soup is both satisfying and easy to prepare.
Why You’ll Love This Recipe
- Rich and creamy texture without the need for heavy cream
- High in protein thanks to cottage cheese
- Easy and quick to make, ready in just 35 minutes
- Vegetarian and gluten-free, making it suitable for various diets
- Full of deep, earthy mushroom flavor with a touch of thyme for warmth
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups mixed mushrooms, sliced
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-5 minutes.
- Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their juices and start to brown, about 10 minutes.
- Pour in the vegetable broth and add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to deepen the flavors.
- Use an immersion blender to puree the soup to your desired consistency, leaving some chunks of mushrooms if preferred. Alternatively, transfer the soup to a blender in batches and blend carefully.
- Stir in the cottage cheese until well combined and smooth.
- Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 150 kcal per serving
Variations
- Add more vegetables – Toss in some carrots or celery for extra texture and flavor.
- Make it spicier – Add a pinch of red pepper flakes or cayenne for a little heat.
- Use different mushrooms – Try shiitake, cremini, or porcini for a deeper flavor.
- Make it vegan – Swap out the butter for olive oil and use a plant-based cottage cheese alternative.
- Enhance the creaminess – Blend in a little Greek yogurt or heavy cream for extra richness.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This soup can be frozen, but the texture may change due to the cottage cheese. Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, stirring frequently. If the soup thickens too much, add a splash of vegetable broth to adjust the consistency.
FAQs
How do I make this soup smoother?
Use a high-speed blender for a silky-smooth consistency. If you prefer some texture, blend only part of the soup and mix it back in.
Can I use a different cheese instead of cottage cheese?
Yes! Ricotta or cream cheese can work as substitutes, but they may alter the texture slightly.
Is this soup good for meal prep?
Absolutely! It stores well in the fridge and reheats easily, making it perfect for batch cooking.
What type of mushrooms work best for this soup?
A mix of cremini, button, and shiitake mushrooms provides the best depth of flavor.
Can I make this soup dairy-free?
Yes, swap the butter for olive oil and use a dairy-free cottage cheese alternative.
How can I thicken the soup if it’s too thin?
Blend more of the mushrooms or stir in a small amount of cornstarch slurry to thicken the soup.
What can I serve with this soup?
Pair it with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.
Can I add protein to make it more filling?
Yes! Add cooked shredded chicken or stir in some quinoa for extra protein.
Will the cottage cheese make the soup grainy?
If blended well, the cottage cheese should create a creamy consistency without graininess.
Can I use dried mushrooms?
Yes! Soak dried mushrooms in warm water, then chop and add them along with the soaking liquid for extra depth of flavor.
Conclusion
Cottage Cheese Mushroom Soup is a comforting, protein-rich dish that’s easy to prepare and packed with earthy flavors. Whether you prefer a chunky or smooth texture, this soup is a great addition to your meal rotation. Try it with different mushroom varieties or spice it up to suit your taste!
Cottage Cheese Mushroom Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Earthy mushrooms and creamy cottage cheese come together in this rich and comforting Cottage Cheese Mushroom Soup. This high-protein, gluten-free dish is perfect for a cozy meal, delivering deep umami flavors with a smooth, velvety texture. Quick to prepare in just 35 minutes, it’s an easy, nutritious soup for any occasion.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups mixed mushrooms, sliced
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the aromatics – In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, cooking until fragrant (about 3-5 minutes).
- Cook the mushrooms – Add sliced mushrooms and sauté until they release moisture and start browning (about 10 minutes).
- Simmer the soup – Pour in vegetable broth, add thyme, and bring to a boil. Reduce heat and simmer for 15 minutes.
- Blend for texture – Use an immersion blender to partially or fully blend the soup to your desired consistency.
- Add cottage cheese – Stir in the cottage cheese until smooth and well incorporated.
- Season and serve – Adjust salt and pepper to taste, then garnish with fresh parsley before serving
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
