If you’re craving something comforting, nourishing, and packed with earthy flavor, this Cottage Cheese Mushroom Soup Recipe is an absolute must-try. Imagine a warm bowl brimming with the deep, savory essence of mixed mushrooms, luxuriously creamy thanks to full-fat cottage cheese, all brightened up by fresh herbs. This soup has quickly become one of my favorite go-to meals for cozy evenings or when I want something both wholesome and indulgent. It’s easy to make, feels special, and genuinely tastes like a hug in a bowl.
Ingredients You’ll Need
All of the ingredients in this recipe are simple and readily available, but each one plays a crucial role in building layers of comfort and flavor. From the nutty butter to the aromatic garlic and thyme, to the luscious cottage cheese, every element ensures your soup is irresistibly delicious and perfectly balanced.
- 2 tablespoons butter: Adds richness and helps gently caramelize the onions and mushrooms for depth of flavor.
- 1 large yellow onion, diced: Gives a natural sweetness and fragrant base to the soup.
- 3 cloves garlic, minced: Adds a punch of warm, savory flavor that complements the mushrooms beautifully.
- 1 pound mixed mushrooms, sliced (cremini, shiitake, button): Offers a variety of textures and earthy tones for complexity.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme: Brings a subtle herbal note that brightens the soup.
- 1/2 teaspoon salt, plus more to taste: Essential for seasoning and drawing out the mushrooms’ natural flavors.
- 1/4 teaspoon freshly cracked black pepper: Adds warmth and a slight kick without overpowering the dish.
- 4 cups low-sodium vegetable broth: Provides a light but flavorful liquid base that stays fresh and clean.
- 1 cup full-fat cottage cheese: The secret ingredient that transforms the soup into something creamy and smooth without heavy cream.
- 2 tablespoons fresh parsley, chopped: Adds a fresh, bright finish to the soup when served.
How to Make Cottage Cheese Mushroom Soup Recipe
Step 1: Prepare Aromatics
Start by melting the butter in a large heavy-bottomed pot over medium heat. Allow it to foam before adding the diced onion and minced garlic. Cook gently for 4 to 5 minutes until the onion turns translucent and releases its sweet aroma. This simple start lays a flavorful foundation you won’t want to skip.
Step 2: Cook Mushrooms
Add the sliced mixed mushrooms to the pot. Stir occasionally and cook for 8 to 12 minutes until the mushrooms release their moisture and then brown slightly on the edges. This browning is pure magic, enhancing the soup’s depth and complexity.
Step 3: Add Broth and Simmer
Pour in the vegetable broth and sprinkle in the thyme. Bring everything to a rolling boil, then reduce the heat to medium-low and let it simmer, uncovered, for 15 minutes. This simmering allows all the flavors to mingle beautifully and intensify.
Step 4: Blend Soup
Remove the pot from the heat and let it sit for a couple of minutes to cool slightly. Using an immersion blender, pulse the soup 4 to 6 times so that the mushrooms are partially broken down but still retain some texture. This step adds a lovely mouthfeel – creamy with little bits to enjoy.
Step 5: Add Cottage Cheese
Next, stir in the full-fat cottage cheese and blend for 30 to 45 seconds until the soup is completely smooth and luxuriously creamy. This ingredient is a wonderful way to achieve a velvety texture without relying on heavy cream or milk.
Step 6: Season and Serve
Finish by seasoning the soup with salt and freshly cracked black pepper to your taste. Ladle the warm soup into bowls and sprinkle with chopped fresh parsley. Now you have a bowl of healthy, comforting goodness ready to enjoy.
How to Serve Cottage Cheese Mushroom Soup Recipe
Garnishes
Fresh parsley is a classic choice for this soup, adding a cheerful pop of color and herbaceous brightness. You could also try a drizzle of extra virgin olive oil, some toasted pumpkin seeds for crunch, or a little sprinkle of grated Parmesan for a savory finish.
Side Dishes
This soup pairs perfectly with crusty artisan bread or warm garlic breadsticks to dip into every creamy spoonful. A simple side salad with peppery arugula or crisp greens tossed in lemon vinaigrette works beautifully to balance the richness of the soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out mushrooms for individual portions at a dinner party. Another idea is to swirl a little pesto or balsamic reduction on top for a gourmet touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before sealing to maintain freshness. This makes for a perfect quick lunch or cozy dinner later in the week.
Freezing
You can freeze this soup, although the texture may change slightly because of the cottage cheese. For best results, cool the soup completely, transfer into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring frequently until warmed through. Avoid high heat to prevent curdling or separation of the creamy texture. You can also microwave in short bursts, stirring in between.
FAQs
Can I use low-fat cottage cheese for this soup?
Yes, you can substitute low-fat cottage cheese, but keep in mind it may slightly reduce the creaminess and richness of the final soup. Full-fat is recommended for that silky texture and satisfying mouthfeel.
What if I don’t have an immersion blender?
You can use a regular blender to puree the soup in batches. Just be careful handling hot liquids and allow the soup to cool a bit before blending to avoid splatters.
Can I make this soup vegan?
To make a vegan version, replace the butter with olive oil and swap cottage cheese for a plant-based cream or blended silken tofu. The flavor will change but the soup will remain delicious and creamy.
What types of mushrooms are best for this recipe?
A mix of cremini, shiitake, and button mushrooms works wonderfully because it provides a variety of textures and deep earthy flavors. Feel free to experiment with oyster or portobello mushrooms as well.
Is this soup suitable for freezing?
Yes, it freezes well for up to 2 months. The texture might be a little different upon thawing because of the cottage cheese, but stirring well during reheating should bring back much of its creaminess.
Final Thoughts
This Cottage Cheese Mushroom Soup Recipe is one of those dishes that feels both comforting and elegant without requiring hours in the kitchen. It’s creamy, earthy, and utterly satisfying in every spoonful. I can’t wait for you to try it and make it your own cozy favorite. Once you do, I promise it will become just as beloved in your kitchen as it is in mine.
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Cottage Cheese Mushroom Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Cottage Cheese Mushroom Soup is a comforting and flavorful dish perfect for any season. Made with a blend of mixed mushrooms sautéed to golden perfection, simmered in vegetable broth, and pureed with full-fat cottage cheese for a rich, velvety texture, it offers a healthy twist on traditional cream soups without the heaviness of cream.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms, sliced (cremini, shiitake, button)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly cracked
- 4 cups low-sodium vegetable broth
Final Touch
- 1 cup full-fat cottage cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Aromatics: Heat 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat until it begins to foam. Add the diced yellow onion and minced garlic, cooking for 4 to 5 minutes until the onion becomes translucent and aromatic.
- Cook Mushrooms: Add the sliced mixed mushrooms to the pot. Cook for 8 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and develop a golden-brown color on the edges, which enhances their flavor.
- Add Broth and Simmer: Pour in 4 cups of low-sodium vegetable broth and add the thyme. Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to deepen the soup’s flavors.
- Blend Soup: Remove the pot from heat and allow it to cool for 2 to 3 minutes. Using an immersion blender, pulse the soup 4 to 6 times to partially break down the mushrooms while retaining some texture.
- Add Cottage Cheese: Add 1 cup of full-fat cottage cheese to the soup and blend for 30 to 45 seconds until the soup is completely smooth and creamy.
- Season and Serve: Season the soup with salt and freshly cracked black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a thicker soup, reduce the broth slightly before blending.
- Use fresh thyme if possible for a brighter herb flavor.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- For a vegan version, substitute butter with olive oil and cottage cheese with a vegan cream cheese alternative.
- Serve with crusty bread for a complete meal.
