This cottage cheese mushroom soup recipe started as one of those “what do I even have left in the fridge?” moments. A half-forgotten tub of cottage cheese. A pile of mushrooms that were one day away from getting judgmental.
An onion rolling around like it owned the place. I had zero plan, a little hunger, and a vague hope that blending things would somehow fix everything.
Spoiler alert: it did. What came out was this weirdly creamy, cozy, comforting mushroom soup that had no business being this good. I stood there with a spoon thinking, “Did I just accidentally make something worth repeating?” Turns out, yes. Very much yes.
Why I Keep Making This Dish (The Real Reasons)
- Looks Fancy, Isn’t: People think it took skill. It mostly took a blender.
- Fridge Clean-Out Hero: Mushrooms and cottage cheese finally feel useful.
- Creamy Without Heavy Cream: My stomach appreciates this choice.
- Comfort Level High: Warm, soft, and quietly soothing.
- Hard to Ruin: Even my distracted version still tasted good.
- Leftovers Get Better: Day two is somehow cozier.
- Protein Boost: It fills you up without knocking you out.
Tips I Learned the Hard Way
- Brown the Mushrooms: Pale mushrooms equal boring soup. Let them get golden and a little dramatic.
- Don’t Rush the Onion: Translucent and soft is the goal, not burnt and bitter.
- Let It Cool a Bit Before Blending: Hot soup plus blender equals risky life choices.
- Blend in Stages: A few pulses for texture, then full blend for creaminess.
- Full-Fat Cottage Cheese Works Best: Low-fat can get weird and watery.
- Go Easy on Salt at First: Broth and cheese both bring their own opinions.
- Reheat Gently: High heat can make the texture sad.
Variations You Can Mess Around With
- Garlic Lover Version: Add an extra clove or two.
- Herb Swap: Try rosemary or thyme and sage together.
- Extra Earthy: Add a splash of soy sauce or tamari.
- Spicy Mood: A pinch of chili flakes wakes it up.
- Ultra Smooth: Blend the whole thing completely.
- Chunky Style: Blend less and keep more mushroom pieces.
- Cheesy Twist: Stir in a little Parmesan at the end.
How To Make “Cottage Cheese Mushroom Soup”
Ingredients
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- About 1 pound mixed mushrooms, sliced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat cottage cheese
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper
- Fresh parsley, chopped, for topping
Instructions
Step 1:
Melt the butter in a large pot over medium heat. Add the onion and garlic and cook for about 4 to 5 minutes until soft and fragrant.
Step 2:
Add the sliced mushrooms and cook, stirring now and then, for 8 to 12 minutes. Let them release their liquid and get some golden color on the edges. This part builds all the flavor, so don’t rush it.
Step 3:
Pour in the vegetable broth and add the thyme. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 15 minutes.
Step 4:
Take the pot off the heat and let it cool for a couple of minutes. Use an immersion blender and pulse a few times to break up the mushrooms but still leave some texture.
Step 5:
Add the cottage cheese and blend again until the soup turns smooth and creamy. Season with salt and pepper, taste, and adjust. Ladle into bowls and sprinkle with fresh parsley.
Cottage Cheese Mushroom Soup Recipe
Ingredients
Method
- Melt the butter in a large pot over medium heat. Add the onion and garlic and cook for about 4 to 5 minutes until soft and fragrant.
- Add the sliced mushrooms and cook, stirring now and then, for 8 to 12 minutes. Let them release their liquid and get some golden color on the edges. This part builds all the flavor, so don’t rush it.
- Pour in the vegetable broth and add the thyme. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 15 minutes.
- Take the pot off the heat and let it cool for a couple of minutes. Use an immersion blender and pulse a few times to break up the mushrooms but still leave some texture.
- Add the cottage cheese and blend again until the soup turns smooth and creamy. Season with salt and pepper, taste, and adjust. Ladle into bowls and sprinkle with fresh parsley.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 185 kcal |
| Carbohydrates | 14 gm |
| Fat | 11 gm |
| Protein | 10 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With crusty bread for dunking.
- On quiet nights when I want something warm.
- As a light lunch with a grilled sandwich.
- In a big mug when I don’t want to commit to a bowl.
- For guests when I want to look more organized than I am.
- With extra black pepper on top.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Keeps well for about 2 days.
- Reheat Slowly: Low heat keeps it creamy.
- Texture Holds Up: Still smooth the next day.
- Flavor Deepens: Even better after resting overnight.
- Stir Before Serving: The good stuff likes to settle.
FAQs (Real Questions People Actually Ask)
Can I use low-fat cottage cheese?
You can, but full-fat is creamier and smoother.
Can I use only one type of mushroom?
Absolutely. Button or cremini both work great.
Will it taste like cottage cheese?
Nope. It just makes it creamy, not cheesy.
Can I make it dairy-free?
You’d need a different creamy base, like blended cashews.
Is it supposed to be thick?
Yes, cozy-thick, not stew-thick.
Can I freeze it?
I wouldn’t. The texture can get weird.
What if it’s too thick?
Add a splash of broth and stir.
