Cottage Cheese Mushroom Soup

There are nights when you want dinner to feel like a warm blanket… but you also don’t want to work for that warm blanket. That’s where Cottage Cheese Mushroom Soup swoops in like the weeknight hero it is. It’s creamy, cozy, and tastes like you spent way more effort than you actually did (my favorite kind of recipe, honestly).

If you’ve ever stared into the fridge thinking, “I need something comforting, but I’m tired,” this soup is for you. It’s rich without being heavy, packed with savory mushroom flavor, and the cottage cheese turns it silky in a way that feels almost like a little kitchen magic trick.

Why You’ll Love This Cottage Cheese Mushroom Soup

• Creamy without cream. Cottage cheese gives you that velvety texture without needing heavy cream.
• Big mushroom flavor. Browning the mushrooms makes the soup taste deep and “restaurant-y.”
• Fast comfort food. You’re looking at about 30 minutes, and most of it is simmering while you do literally anything else.
• Budget-friendly. Simple ingredients, but it eats like something fancy.

Ingredients You’ll Need

Here’s what goes into this Cottage Cheese Mushroom Soup (and why it works):

• 2 tablespoons butter
  For richness and that cozy flavor base.
• 1 large yellow onion, diced (about 1 cup)
  Yellow onion adds natural sweetness and balances the earthy mushrooms.
• 3 cloves garlic, minced
  Because mushrooms + garlic = best friends forever.
• 1 pound mixed mushrooms, sliced (cremini, shiitake, button)
  My dream mix is 60% cremini and 40% shiitake for depth, but use what you’ve got.
• 4 cups low-sodium vegetable broth
  Low-sodium gives you control over seasoning.
• 1 cup full-fat cottage cheese
  Full-fat blends up the smoothest and avoids that grainy texture.
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
  Thyme makes mushrooms taste extra cozy and herby.
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, chopped (garnish)
  Adds a fresh pop at the end.

Step-by-Step: How to Make Cottage Cheese Mushroom Soup

I highly recommend an immersion blender here (less mess, fewer dishes, more happiness). But a regular blender works too—just blend in small batches and let the soup cool slightly first.

Step 1: Sauté the aromatics

Heat butter in a large heavy-bottomed pot over medium heat until it’s foaming. Add the diced onion and minced garlic, and cook 4–5 minutes, stirring occasionally, until the onion turns translucent and everything smells like you’re doing amazing in life.

Step 2: Brown the mushrooms (the flavor-maker step)

Add the sliced mushrooms and cook 8–12 minutes, stirring now and then. At first they’ll release liquid and look a little sad—don’t worry, they’re just warming up. Keep cooking until that liquid mostly cooks off and you start seeing golden-brown edges.

That browning is where the deep flavor comes from. It’s the difference between “nice soup” and “why is this so good??”

Step 3: Simmer

Pour in the vegetable broth and add thyme. Bring it to a rolling boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes. Uncovered is key—it helps concentrate that mushroomy goodness.

Step 4: Partial blend for texture

Remove the pot from heat and let it cool 2–3 minutes (just so blending isn’t a lava situation). Use your immersion blender and pulse 4–6 times to break down some mushrooms while keeping a few chunks for texture.

Step 5: Make it creamy with cottage cheese

Add the cottage cheese, then blend 30–45 seconds until the soup is completely smooth and creamy. Season with salt and pepper, taste, and adjust.

Ladle into bowls, top with fresh parsley, and try not to immediately go back for “just one more spoonful” straight from the pot.

Cozy Tips and Little Tricks

• Don’t rush the mushroom browning. If you crowd the pot too much, the mushrooms steam instead of brown. If your pot is small, brown them in two batches—annoying for 4 minutes, worth it for the flavor.
• Full-fat cottage cheese is your best friend. It blends smoother and makes the soup taste rich without needing cream.
• If your soup looks too thick, don’t panic. It’s just extra comfort waiting to happen. Add a splash more broth until it’s the consistency you like.
• No immersion blender? Use a regular blender, but blend in batches and vent the lid (hot soup + sealed blender = kitchen volcano).
• Want it extra fancy? Sauté a few mushroom slices separately in butter until crispy and use them as a topping. You’ll feel like a bistro chef in sweatpants.

A Little Real-Life Moment from My Kitchen

This Cottage Cheese Mushroom Soup saved me during one of those weeks where the to-do list felt like it was multiplying overnight. I needed something comforting, but I also needed it to be low-effort. I threw mushrooms and onions into a pot, blended in cottage cheese, and suddenly the whole kitchen smelled like calm.

It’s the kind of soup that makes you feel taken care of—even if you’re the one doing the taking care of everyone else.

FAQs About Cottage Cheese Mushroom Soup

Your Next Cozy Bowl Awaits

If you’re craving something comforting that doesn’t require a million steps—or a sink full of dishes—this Cottage Cheese Mushroom Soup is going to hit the spot. It’s creamy, savory, and the kind of meal that makes an ordinary night feel a little more peaceful.

Make a pot, grab a blanket, and let Cottage Cheese Mushroom Soup do what it does best: turn your kitchen into a cozy hug.

Keep the Cozy Going: More Recipes You’ll Love

• If you’re in a cottage cheese mood (same!), you’ll probably love this High-Protein Veggie Bake with Cottage Cheese.
• Want a quick little side that feels fancy with your Cottage Cheese Mushroom Soup? Try these Sautéed Mushrooms with Spinach.
• Craving another warm, spoonable comfort meal for chilly nights? This Slow Cooker Potato Leek Soup is pure cozy.
• If soup season is basically your personality (no judgment), bookmark this round-up of 20 Crockpot Soup Recipes for endless dinner ideas.

And if you made this Cottage Cheese Mushroom Soup, I’d love to hear how it turned out! Leave a quick review and tap your star rating ⭐⭐⭐⭐⭐—your feedback helps other busy home cooks find their new favorite bowl of comfort.

Cottage Cheese Mushroom Soup

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• Author: Mounia
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Creamy, cozy, and packed with deep mushroom flavor, this Cottage Cheese Mushroom Soup blends up silky-smooth (no heavy cream needed). It’s a 30-minute comfort bowl that tastes like a hug.

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Ingredients

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• 2 tablespoons butter

• 1 large yellow onion, diced (about 1 cup)

• 3 cloves garlic, minced

• 1 pound mixed mushrooms, sliced (cremini, shiitake, button)

• 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

• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Sauté onion & garlic: Melt butter in a large pot over medium heat. Add onion and garlic and cook 4–5 minutes, until softened and fragrant.

2. Brown the mushrooms: Add sliced mushrooms. Cook 8–12 minutes, stirring occasionally, until mushrooms release their liquid and develop golden-brown edges.

3. Simmer: Pour in vegetable broth and add thyme. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.

4. Blend lightly: Remove from heat and cool 2–3 minutes. Use an immersion blender to pulse 4–6 times, leaving some texture.

5. Make it creamy: Add cottage cheese and blend 30–45 seconds until smooth and creamy. Season with salt and pepper to taste.

6. Serve: Ladle into bowls and garnish with parsley.

Notes

Best texture tip: Use full-fat cottage cheese for the smoothest, least-grainy finish.

No immersion blender? Blend in small batches in a regular blender and vent the lid (hot soup = steam!).

Too thick? Add a splash of broth until it’s just how you like it.

Flavor tip: Don’t rush browning the mushrooms—those golden edges are the “wow” factor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1/4 recipe)
• Calories: 210 kcal
• Sugar: 7 g
• Sodium: 680 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 30 mg