Cottage Cheese Mushroom Soup Recipe

Introduction

This creamy Cottage Cheese Mushroom Soup is a comforting and nutritious dish that highlights the earthy flavors of mixed mushrooms. Blended with cottage cheese, it creates a smooth, velvety texture without relying on heavy cream. It’s perfect for a cozy meal any time of the year.

Ingredients

• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 pound mixed mushrooms, sliced (cremini, shiitake, button)
• 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

1. Step 1: Heat butter in a large, heavy-bottomed pot over medium heat until foaming. Add the diced onion and minced garlic, cooking for 4-5 minutes until the onion is translucent and fragrant.
2. 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.
3. Step 3: Pour in the 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.
4. Step 4: Remove the pot from heat and let cool for 2-3 minutes. Using an immersion blender, pulse 4-6 times to partially break down the mushrooms, leaving some chunks for texture.
5. Step 5: Add the cottage cheese and blend for 30-45 seconds until completely smooth and creamy. Season with salt and freshly cracked black pepper, then taste and adjust seasoning as needed.
6. Step 6: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Tips & Variations

• Use a mix of mushrooms to enhance flavor and texture; wild mushrooms work beautifully if available.
• For a vegan version, substitute cottage cheese with blended silken tofu or cashew cream.
• To add richness, swirl in a little cream or coconut milk just before serving.
• If you prefer a completely smooth soup, blend longer or strain before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid curdling the cottage cheese. The soup flavors often improve after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese in this recipe?

Yes, but full-fat cottage cheese provides a creamier texture and richer flavor. Low-fat versions may result in a thinner soup.

Can I prepare this soup without an immersion blender?

Yes, you can transfer the soup in batches to a regular blender. Blend carefully and in small portions to avoid spills, then return to the pot to combine with cottage cheese.

Cottage Cheese Mushroom Soup Recipe

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★★★★★

4.4 from 98 reviews

This creamy Cottage Cheese Mushroom Soup combines savory mixed mushrooms and smooth cottage cheese for a rich, comforting bowl of soup. Featuring a blend of cremini, shiitake, and button mushrooms, it is enhanced with aromatic garlic, onion, thyme, and fresh parsley garnish. The soup is simmered to deepen flavors and blended to a luscious texture with some mushroom chunks left for heartiness. Perfect as a warm appetizer or light meal, this vegetarian-friendly soup offers a nutritious and satisfying option.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Main 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

1. Sauté Aromatics: 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 becomes translucent and fragrant.
2. Cook Mushrooms: Add the sliced mixed mushrooms to the pot. Cook for 8-12 minutes, stirring occasionally, until the mushrooms release their liquid and develop golden-brown edges, which enhances the soup’s flavor.
3. Add Broth and Seasoning: Pour in the vegetable broth and add thyme. Bring the mixture to a rolling boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes to concentrate the flavors.
4. Blend Soup: Remove the pot from heat and allow it to cool for 2-3 minutes. Using an immersion blender, pulse 4-6 times to partially break down the mushrooms, leaving some chunks for texture.
5. Add Cottage Cheese and Final Blend: Add the cottage cheese to the pot and blend for 30-45 seconds until the soup turns completely smooth and creamy.
6. Season and Serve: Season the soup with salt and freshly cracked black pepper, tasting and adjusting as necessary. Ladle the soup into bowls and garnish with freshly chopped parsley.

Notes

• Store the soup in the refrigerator for up to 2 days.
• Reheat gently to prevent the cottage cheese from curdling.
• The soup’s flavor improves if allowed to sit overnight.
• For a thinner consistency, add more vegetable broth or water while blending.
• Use full-fat cottage cheese for a richer and creamier texture.

Keywords: cottage cheese mushroom soup, creamy mushroom soup, vegetarian mushroom soup, healthy mushroom soup, easy soup recipe