Name: Cottage Cheese Mushroom Soup
Prep time: 10 min
Cook time: PT-491287H28M34S
Total time: PT-491287H28M34S
Cuisine: American
Ingredients: 1 tbsp olive oil or butter; 1 yellow onion, finely chopped; 2 cloves garlic, minced; 16 oz mushrooms (cremini, button, or mixed), sliced; 4 cups vegetable or chicken broth; 1 cup cottage cheese (full-fat or low-fat); 1/2 tsp salt, or to taste; 1/4 tsp black pepper; 1/2 tsp dried thyme or rosemary (or 1 tsp fresh); 1 tbsp lemon juice; Optional: 1 cup baby spinach; Optional garnish: fresh parsley, chives, or extra cottage cheese

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This Cottage Cheese Mushroom Soup is creamy, hearty, and full of earthy flavor—without being heavy. It blends sautéed mushrooms with a smooth cottage cheese base, creating a velvety texture that’s high in protein and deeply satisfying. I love how it feels comforting like a classic cream of mushroom soup but offers a nutritious twist.

Why You’ll Love This Recipe

I love this soup because it’s rich and creamy without using heavy cream. The cottage cheese melts into the broth, giving it body and creaminess while boosting the protein content. The mushrooms bring a deep, savory flavor, and it’s surprisingly easy to prepare. It works great as a light lunch, a cozy dinner, or even a starter for a more elegant meal. Cottage Cheese Mushroom Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil or butter
Yellow onion, finely chopped
Garlic, minced
Mushrooms (like cremini, button, or a mix), sliced
Vegetable or chicken broth
Cottage cheese
Salt and black pepper
Thyme or rosemary (fresh or dried)
Lemon juice (for brightness)
Optional: spinach, fresh parsley, or chives for garnish

Directions

I heat olive oil or butter in a large pot over medium heat. I sauté the onion until soft and translucent, about 5 minutes.
I add the garlic and sliced mushrooms, cooking for 8–10 minutes until the mushrooms are browned and their liquid has evaporated.
I season with salt, pepper, and thyme or rosemary, then pour in the broth and bring everything to a simmer.
I reduce the heat and let it cook for about 10 more minutes to let the flavors develop.
In a blender, I combine the cottage cheese with a ladle or two of hot soup and blend until smooth.
I pour the blended mixture back into the pot and stir to combine. I add a splash of lemon juice and taste to adjust the seasoning.
I serve hot, topped with fresh herbs or a swirl of extra cottage cheese if I want a creamier finish.

Servings and timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 25–30 minutes to cook, so it’s ready in about 35–40 minutes total.

Variations

Sometimes I add a handful of baby spinach at the end for a touch of green. For a thicker texture, I blend more of the soup or stir in cooked rice or quinoa. If I want a smoky twist, I use smoked paprika or stir in a few drops of liquid smoke. For extra richness, I top each bowl with grated Parmesan or a drizzle of truffle oil.

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 stovetop or in the microwave, stirring occasionally. If the soup thickens after sitting, I add a little broth or water to loosen it back up. I don’t recommend freezing this soup, as cottage cheese can become grainy after thawing. Cottage Cheese Mushroom Soup

FAQs

Can I use low-fat or fat-free cottage cheese?

Yes, I’ve made this with both and it still works. Full-fat gives the creamiest texture, but lower-fat options still blend well and taste great.

What kind of mushrooms work best?

I use cremini or button mushrooms, but a mix of wild mushrooms like shiitake or oyster adds even more flavor.

Do I have to blend the soup?

I like blending part of the soup to get a creamy texture without losing all the mushroom pieces. But I can blend it completely or leave it chunky—it’s up to me.

Is this soup vegetarian?

Yes, if I use vegetable broth. It’s also gluten-free and high in protein thanks to the cottage cheese.

Can I make this in advance?

Definitely. I make a batch and store it for a few days—it reheats well and tastes even better the next day as the flavors deepen.

Conclusion

Cottage Cheese Mushroom Soup is one of my favorite comfort foods with a healthy twist. It’s creamy, savory, and filling, yet light enough to enjoy any time of year. Whether I’m after a cozy solo lunch or a simple starter for dinner, this soup always hits the spot—and it’s so easy to make with just a few wholesome ingredients.