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–+ servings
Cottage Cheese Mushroom Soup

Creamy Cottage Cheese Mushroom Soup for Cozy Nights

This Cottage Cheese Mushroom Soup combines rich, creamy cottage cheese with deep mushroom flavors, making it a protein-packed comfort food ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 3 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Butter or olive oil for a dairy-free option
  • 1 medium Yellow Onion diced
  • 3 cloves Garlic minced
  • 8 cups Mixed Mushrooms (Cremini, Shiitake, Button) sliced
  • 4 cups Low-sodium Vegetable Broth or chicken broth
  • 1 cup Cottage Cheese or ricotta, Greek yogurt
  • 1 teaspoon Dried Thyme or 1 tbsp fresh thyme
  • Salt to taste
  • Pepper to taste
  • 1 tablespoon Fresh Parsley for garnish

Equipment

  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions for Cottage Cheese Mushroom Soup
  1. Melt butter in a large pot over medium heat. Add diced yellow onion and minced garlic, cooking for 4-5 minutes until fragrant and translucent.
  2. Stir in sliced mixed mushrooms and cook for 8-12 minutes until they release liquid and turn golden-brown.
  3. Pour in vegetable broth and add dried thyme. Bring to a boil, then reduce heat to simmer uncovered for 15 minutes.
  4. Let the soup cool for 2-3 minutes before using an immersion blender to partially puree it, keeping some mushroom chunks.
  5. Add cottage cheese to the blended soup, blending until smooth. Season with salt and pepper to taste.
  6. Garnish with freshly chopped parsley and serve warm, ideally with roasted sourdough or cottage cheese flatbreads.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 2 days. Freeze for longer storage, up to 3 months. Reheat over low heat to restore creamy texture.

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