I love a good bowl of Cottage Cheese Mushroom Soup when I want comfort that is quick to make. I keep the flavors simple and let the mushrooms and cottage cheese do the work, and I often pair it with a warm slice of bread or a light breakfast like baked cottage cheese eggs for a protein-packed morning.
My Dad James always asked for seconds of my soups, and this one reminded him of Sunday dinners at home. He would smile and say it tasted like a hug.
Your Ingredients List
- 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
My Go-To Equipment
I use a large heavy pot so the mushrooms brown well. I also keep an immersion blender close by to make the soup creamy fast. A good wooden spoon and a sharp knife help me work clean and safe.
The Simple Steps to Follow
- Melt butter in a large pot over medium heat.
- Add chopped onion and minced garlic and cook until fragrant, about 3 to 5 minutes.
- Add sliced mushrooms and sauté until they release moisture and start browning, about 10 minutes.
- Pour in vegetable broth and add thyme, then bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to partially or fully blend the soup to your desired consistency.
- Stir in the cottage cheese until smooth and well incorporated.
- Adjust salt and pepper to taste.
- Garnish with fresh parsley and serve.
Healthy Twists on a Classic
I like to swap butter for a drizzle of olive oil to cut saturated fat. You can add a handful of baby spinach at the end for extra greens. For a light dessert after this soup I sometimes serve a small portion of blueberry cottage cheese mousse to keep the meal balanced and fresh.
Serving Suggestions From My Table
I often serve this soup with crusty bread or a simple green salad. For a cozy meal I add a grilled cheese on the side. If I want a sweet bite later, I pair the soup with cinnamon apple cottage cheese bites for a warm finish.
Getting It Just Right
Brown the mushrooms well for deep flavor; do not rush this step. Blend only as much as you like so the soup keeps some mushroom texture. Taste the soup before adding salt since the broth can be salty.
How to Store Leftovers
Cool the soup to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on low so the cottage cheese blends back without breaking. I do not recommend freezing this soup; the texture of cottage cheese can change.
Enjoy Every Moment
I make this soup when I want simple comfort and time with family. It warms the kitchen and the heart. Share it with people you love and enjoy the easy flavors.
A Few Common Questions
Can I use low-fat cottage cheese in Cottage Cheese Mushroom Soup?
Yes, you can use low-fat cottage cheese in Cottage Cheese Mushroom Soup. The soup will be a bit less rich but still creamy and tasty.
Can I add meat to Cottage Cheese Mushroom Soup?
You can make Cottage Cheese Mushroom Soup meatier by adding cooked shredded chicken or crispy bacon on top. Add cooked meat at the end so it stays tender.
Can I make Cottage Cheese Mushroom Soup without an immersion blender?
If you do not have an immersion blender, you can use a regular blender. Blend in batches and be careful with the hot liquid, letting steam escape to avoid splashes.
Print
Cottage Cheese Mushroom Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and creamy mushroom soup featuring cottage cheese, perfect for quick meals and family gatherings.
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
- Melt butter in a large pot over medium heat.
- Add chopped onion and minced garlic and cook until fragrant, about 3 to 5 minutes.
- Add sliced mushrooms and sauté until they release moisture and start browning, about 10 minutes.
- Pour in vegetable broth and add thyme, then bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to partially or fully blend the soup to your desired consistency.
- Stir in the cottage cheese until smooth and well incorporated.
- Adjust salt and pepper to taste.
- Garnish with fresh parsley and serve.
Notes
Brown the mushrooms well for deep flavor; do not rush this step. Experiment with olive oil instead of butter to reduce saturated fat, and consider adding baby spinach for extra greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg
Keywords: soup, cottage cheese, mushroom soup, comfort food, easy recipe