Can I use all one type of mushroom?

Absolutely. Cremini or button mushrooms work great. Shiitakes add deeper flavor, but if they’re not in the budget this week, no problem—this soup will still be delicious.

Will low-fat cottage cheese work?

It can, but the texture may be slightly less silky and a bit more grainy. If you only have low-fat, blend a little longer and make sure the soup isn’t boiling hot when you add it.

How do I store leftovers?

Let the soup cool, then store it in an airtight container in the fridge for 3–4 days . Reheat gently on the stove over low heat, stirring often.

Can I freeze Cottage Cheese Mushroom Soup?

You can , but dairy-based soups sometimes change texture after freezing. If you do freeze it, thaw in the fridge overnight and reheat slowly, then blend again if needed to smooth it out.

What can I serve with it?

A crusty bread, garlic toast, a simple salad, or even a grilled cheese (because we all deserve joy). This soup also makes a great lunch with crackers.

9 Irresistible Cottage Cheese Mushroom Soup Bowls

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.

Ingredients

Scale

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

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.
Brown the mushrooms: Add sliced mushrooms. Cook 8–12 minutes, stirring occasionally, until mushrooms release their liquid and develop golden-brown edges.
Simmer: Pour in vegetable broth and add thyme. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes.
Blend lightly: Remove from heat and cool 2–3 minutes. Use an immersion blender to pulse 4–6 times, leaving some texture.
Make it creamy: Add cottage cheese and blend 30–45 seconds until smooth and creamy. Season with salt and pepper to taste.
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