Creamy Cottage Cheese Mushroom Soup

If you’re a fan of mushroom soup but want something a little lighter—and maybe a little more protein-packed—this Cottage Cheese Mushroom Soup is about to become your new favorite bowl of comfort. It’s rich, earthy, and full of umami, but without the heavy cream you’ll find in traditional versions. Instead, we blend cottage cheese into the soup for that velvety texture and a sneaky boost of protein.

I stumbled across this idea on a chilly evening when I was craving something warm and creamy but didn’t have any cream or milk on hand. I did, however, have cottage cheese. Into the blender it went. The result? Creamy, silky, slightly tangy mushroom soup that felt decadent but was actually super nourishing.

Whether you’re meal prepping for the week, looking for a vegetarian main, or just want a cozy bowl of soup to curl up with, this recipe delivers. Plus, it’s easy to adapt—make it chunkier, smoother, dairy-free, or low-carb.

Why You’ll Love This Recipe

• Creamy without cream: Blended cottage cheese gives a luscious, smooth texture.
• Protein-packed: A hearty bowl with extra staying power—perfect as a meal on its own.
• Naturally gluten-free and vegetarian: Just real, wholesome ingredients.
• Customizable: Blend it smooth or leave it chunky, depending on your texture preference.
• Quick and easy: Ready in about 35–40 minutes with minimal hands-on time.
• Budget-friendly: Uses pantry staples and affordable ingredients.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4 bowls
• Calories per serving: 200
• Protein: 13g
• Carbs: 10g
• Fat: 11g

Ingredients

• 1 tablespoon olive oil or butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 16 oz mushrooms, sliced (cremini, button, or a mix)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• ½ teaspoon salt (more to taste)
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional for warmth)
• 3 cups low-sodium vegetable or chicken broth
• 1 cup low-fat or full-fat cottage cheese
• Optional: 1 tablespoon lemon juice or white balsamic vinegar (for brightness)
• Optional garnish: chopped parsley, extra sautéed mushrooms, cracked black pepper

Step-by-Step Instructions

1. Sauté the aromatics

• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and cook for 4–5 minutes until soft and translucent.
• Stir in the garlic and cook for 1 minute more until fragrant.

2. Cook the mushrooms

• Add the sliced mushrooms to the pot and season with salt, pepper, thyme, and paprika.
• Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Tip: Don’t overcrowd the pot—let the mushrooms brown instead of steam.

3. Add broth and simmer

• Pour in the broth, scraping up any browned bits on the bottom of the pot.
• Bring to a simmer and cook for another 10 minutes to let all the flavors come together.

4. Blend with cottage cheese

• While the soup simmers, place the cottage cheese in a blender and blend until completely smooth (this takes about 30–60 seconds depending on your blender).

Note: You can also add 1 ladle of the hot soup to help it blend better.

• Once the soup is done simmering, add the blended cottage cheese to the pot. Stir well to combine.

5. Blend (optional) and finish

• For a smooth soup: Use an immersion blender to puree the soup right in the pot, or transfer in batches to a blender.
• For a chunky texture: Leave the soup as is, or blend just part of it for a creamy base with mushroom chunks.

Taste and adjust seasoning. Add lemon juice or vinegar if desired to brighten the flavors.

6. Serve

Ladle into bowls and garnish with chopped parsley, extra sautéed mushrooms, or a drizzle of olive oil. Serve warm with crusty bread, pita, or a side salad.

How to Serve

This soup makes a hearty starter or a complete light meal. Here’s how to pair it:

• As a main dish: Serve with warm whole wheat bread, garlic toast, or a simple green salad.
• With grilled cheese: Level it up with a cheddar or mozzarella sandwich for dunking.
• Topped with extras: A swirl of Greek yogurt, toasted seeds, or a sprinkle of chili flakes.

Additional Tips

1. Use good-quality cottage cheese: Full-fat or 2% varieties blend smoother and creamier.
2. Use a mix of mushrooms: For deeper flavor, use cremini, shiitake, or portobello.
3. Brighten it up: A touch of lemon juice or vinegar lifts the earthy flavors.
4. Make it ahead: The soup stores well and the flavors deepen over time.
5. Add heat: A pinch of cayenne or a drizzle of chili oil adds a gentle kick.

Recipe Variations

• Dairy-Free Option: Use dairy-free cottage cheese or blend cashews with water for a creamy base.
• Vegan Version: Use dairy-free cottage cheese and veggie broth, and sauté mushrooms in olive oil.
• Add grains: Stir in cooked farro, barley, or rice for a heartier version.
• Protein boost: Add shredded rotisserie chicken or tofu cubes to the blended soup.
• Herb twist: Swap thyme with rosemary, tarragon, or fresh basil for a new flavor profile.

Storage and Reheating

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm on the stove over low heat, stirring occasionally. Add a splash of broth if it thickens too much.

Special Equipment

• Blender or food processor: For blending the cottage cheese (and the soup, if you want it smooth).
• Immersion blender (optional): Great for blending directly in the pot.
• Soup pot or Dutch oven: For sautéing and simmering the soup evenly.

FAQ

Will the soup taste like cottage cheese?
Not at all. Once blended and mixed in, the cottage cheese gives a creamy texture without a strong flavor.

Can I skip blending the cottage cheese?
You can, but for the creamiest texture, blending is best. Otherwise, you’ll see small curds in the soup.

Can I freeze this soup?
Yes! Just let it cool completely before freezing. Reheat gently to keep the texture smooth.

What’s the best type of mushroom to use?
Cremini or button mushrooms are great, but a mix (like shiitake or portobello) adds more flavor.

Is this soup low-carb?
Yes! With no added flour or starch, it’s naturally low in carbohydrates and high in protein.

Conclusion

This Cottage Cheese Mushroom Soup is comfort food with a wholesome twist—creamy, nourishing, and packed with rich mushroom flavor. It’s easy enough for weeknights but feels fancy enough to serve guests. Whether you’re craving something warm and satisfying or looking for a new meal-prep staple, this soup delivers every time.

If you try it, I’d love to hear how it turned out! Share your twist—extra garlic, added greens, or spicy chili oil? Let me know in the comments or tag me online.

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