This Cottage Cheese Mushroom Soup is warm, creamy, and full of rich mushroom flavor. The cottage cheese blends right into the soup, so you get a smooth, cozy bowl without using heavy cream. It is simple enough for a weeknight, but it tastes like something you would order at a little café.
Makes: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Why I Love This Recipe
I started playing with cottage cheese in creamy soups because it gives them body without making them feel too heavy. Mushroom soup was a natural fit. Mushrooms already have a deep, savory taste, and blended cottage cheese makes the broth creamy while adding extra protein.
The first time I worked through the proportions, the big lesson was not to boil the cottage cheese. Gentle heat keeps the finished soup much smoother.
Here is why this one has earned a spot in my soup rotation:
- It is truly creamy. Blended cottage cheese becomes surprisingly smooth.
- It has lots of mushroom flavor. Browning the mushrooms first makes a big difference.
- It uses simple ingredients. Nothing on the list is hard to find.
- It is filling. Cottage cheese adds protein as well as creaminess.
- It is fast. The whole pot is ready in about 45 minutes.
- It reheats well. Gentle heat brings leftovers back to life.
What You’ll Need
- 2 tablespoons unsalted butter
- 16 ounces cremini mushrooms, cleaned and sliced
- 1 medium onion, diced, about 1 cup
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium vegetable broth, divided
- 1 teaspoon dried thyme
- 3/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper, plus more for serving
- 1 cup full-fat cottage cheese
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley
Recipe and Instructions
Step 1: Brown the Mushrooms
Place a large soup pot over medium-high heat. Melt 2 tablespoons unsalted butter. Add all 16 ounces sliced cremini mushrooms.
Cook for 7 to 9 minutes, stirring now and then. At first, the mushrooms will give off water. Keep cooking until that water mostly disappears and the mushrooms start turning golden brown.
Remove about 1/2 cup of the browned mushrooms and set them aside. You will use them on top of the finished soup.
Step 2: Cook the Onion and Garlic
Lower the heat to medium. Leave the remaining browned mushrooms in the pot.
Add 1 medium diced onion, about 1 cup. Cook for 4 minutes, stirring often, until the onion starts to soften.
Add 3 minced garlic cloves and cook for 30 seconds. The garlic should smell good but should not turn dark brown.
Step 3: Add the Flour and Broth
Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture. Stir for 1 minute so there are no dry patches of flour.
Slowly pour in 2 1/2 cups of the low-sodium vegetable broth, stirring as you pour. Save the remaining 1/2 cup broth for the cottage cheese.
Add 1 teaspoon dried thyme, 3/4 teaspoon fine salt, and 1/4 teaspoon black pepper.
Bring the soup to a gentle simmer. Lower the heat and cook uncovered for 8 minutes, stirring a few times.
Step 4: Blend the Cottage Cheese
While the soup simmers, place 1 cup full-fat cottage cheese, the reserved 1/2 cup low-sodium vegetable broth, and 1 teaspoon Worcestershire sauce in a countertop blender.
Blend for 30 to 45 seconds, or until completely smooth. Stop and scrape the sides if needed.
Step 5: Make the Soup Creamy
Turn the stove to low heat. Slowly stir the smooth cottage cheese mixture into the simmered mushroom soup.
Cook gently for 2 to 3 minutes, stirring often. Do not let the soup boil. It only needs to become hot and creamy.
Taste and add a little more salt if needed.
Step 6: Garnish and Serve
Ladle the hot soup into 4 round bowls. Divide the reserved 1/2 cup browned mushrooms over the bowls and finish the whole batch with 2 tablespoons finely chopped fresh parsley, olive oil drizzle, and a small extra sprinkle of black pepper, if you like.
Serve while warm.
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Why This Recipe Works (Quick Science)
Mushrooms hold a lot of water. Cooking them over medium-high heat lets that water escape. Once the extra water is gone, the mushrooms can brown. That browning creates a much deeper, richer flavor.
The flour mixes with the butter and mushroom juices. When broth is added, the flour helps thicken the liquid.
Cottage cheese contains protein, fat, and water. Blending it with broth breaks down the curds and makes it much smoother. Adding it over low heat is important. Strong boiling can make dairy proteins tighten up and give the soup a grainier texture.
Pro Tips
- Give the mushrooms time to brown. Do not rush them. Golden mushrooms have much more flavor than pale, watery ones.
- Use full-fat cottage cheese for the smoothest result. Lower-fat cottage cheese can work, but the soup may be a little less rich.
- Blend the cottage cheese well. Give it a full 30 to 45 seconds so the curds disappear.
- Keep the final heat low. Once the cottage cheese goes into the pot, gentle heat is your friend.
- Keep some mushrooms for the top. The garnish makes each bowl look better and gives you extra mushroom texture.
Tools You’ll Need
- Large heavy soup pot with lid
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Liquid measuring jug
- Countertop blender
- Heatproof blender cup or jar
- Ladle
- Round serving bowls
Substitutions and Variations
- Mushrooms: White button mushrooms can replace cremini mushrooms.
- Broth: Chicken broth can replace vegetable broth if you do not need the soup to be vegetarian.
- Cottage cheese: Small-curd or large-curd cottage cheese both work because they will be blended.
- Thyme: Use 1 tablespoon chopped fresh thyme instead of 1 teaspoon dried thyme.
- Gluten-free: Replace the flour with a gluten-free 1-to-1 flour blend.
- More mushroom flavor: Replace up to 4 ounces of the cremini mushrooms with shiitake mushrooms.
- Smoother soup: Before adding the cottage cheese mixture, carefully blend part of the mushroom soup, then return it to the pot.
Common Mistakes
- Crowding very small cookware: The mushrooms steam instead of browning. Use a roomy soup pot.
- Stopping when the mushrooms release water: Keep cooking. Browning happens after much of that water cooks away.
- Adding raw flour directly to the broth: Cook the flour with the mushrooms for about 1 minute first.
- Skipping the cottage cheese blending step: The soup will have noticeable curds instead of a creamy texture.
- Boiling after adding cottage cheese: High heat can hurt the smooth texture.
- Adding lots of extra salt before tasting: Broth and Worcestershire sauce already bring salt to the soup.
What to Serve With
This soup is filling enough for a light meal, but a simple side makes it even better.
- Warm crusty bread
- Garlic toast
- Grilled cheese
- Simple green salad
- Roasted broccoli
- Baked potato
- Turkey or chicken sandwich
- Toasted sourdough
Make-Ahead Tips
You can make the whole soup up to 3 days ahead. Cool it, cover it, and keep it in the refrigerator.
You can also slice the mushrooms and dice the onion one day ahead. Store them in separate covered containers in the refrigerator.
For the nicest presentation, wait to chop the parsley until close to serving time.
Leftovers and Storage
Let leftover soup cool, then place it in an airtight container. Refrigerate it for up to 3 days.
Reheat the soup in a saucepan over low to medium-low heat, stirring often. Avoid a hard boil. If it becomes too thick, stir in a splash of vegetable broth.
Freezing dairy-based soup can change its texture, so refrigeration gives the best results. If you do freeze it, use it within about 2 months, thaw it overnight in the refrigerator, and whisk well while gently reheating.
Macros Information
Approximate nutrition per serving, based on 4 servings:
- Calories: 260
- Protein: 17 g
- Carbohydrates: 23 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 720 mg
These numbers are estimates. The exact macros will change with the brands of cottage cheese, broth, butter, and Worcestershire sauce you use.
FAQ
Q: Does this soup taste like cottage cheese?
A: Not much. Once blended with the broth and mixed with the mushrooms, the cottage cheese mainly adds a mild creamy flavor and texture.
Q: Will I see cottage cheese curds in the soup?
A: You should not if you blend the cottage cheese until completely smooth.
Q: Can I use low-fat cottage cheese?
A: Yes. Full-fat cottage cheese makes the richest and smoothest soup, but low-fat cottage cheese will still work.
Q: Can I blend the entire soup?
A: Yes. If you prefer smooth mushroom soup, carefully blend the mushroom mixture before stirring in the blended cottage cheese. Return it to low heat afterward.
Q: Why did my mushrooms turn watery?
A: Mushrooms naturally release water as they cook. Keep cooking them until most of that moisture evaporates. Then they will begin to brown.
Q: Why shouldn’t I boil the finished soup?
A: Cottage cheese contains dairy proteins. Very high heat can make those proteins tighten and leave the soup less smooth. Gentle heat works better.
Q: Can I make this vegetarian?
A: Yes. Use vegetable broth and check that your Worcestershire sauce is vegetarian, since traditional Worcestershire sauce often contains anchovies.
Final Thoughts
Cottage cheese may not be the first ingredient you think of for mushroom soup, but it makes a wonderfully creamy bowl while adding a nice boost of protein. The key is simple: brown those mushrooms well, blend the cottage cheese until smooth, and keep the heat gentle at the end.
Grab a warm bowl, add those golden mushrooms on top, and serve it with a good piece of bread. If you make this Cottage Cheese Mushroom Soup, leave a comment with how it turned out and any questions you have.