This Cottage Cheese Mushroom Soup is creamy, cozy, and surprisingly protein-packed. It’s one of those soups that feels rich and indulgent but still light enough for lunch. The mushrooms bring in that earthy, deep flavor, while the cottage cheese melts right in and gives the soup a creamy, slightly tangy twist. I make this when I want something warm and comforting but don’t want to spend hours cooking. Super simple, super satisfying.
Why I Love This Recipe
This soup started as a happy accident when I was out of cream and used cottage cheese instead. Now it’s one of my go-to bowls.
- Creamy but light
- High in protein
- Quick to make
- Budget-friendly
- Tastes even better the next day
What You’ll Need
- 2 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup full-fat cottage cheese
- 1 tbsp all-purpose flour
- 1 tbsp olive oil (for topping mushrooms)
- Fresh parsley (for garnish, optional)
Servings & Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Substitutions and Variations
- Swap whole milk with oat milk for a dairy-free version
- Add spinach or kale at the end for more greens
- Stir in cooked wild rice or quinoa to make it heartier
- Use Greek yogurt instead of cottage cheese for a tangier flavor
Make Ahead Tips
- Dice onions and garlic ahead of time and store in a sealed container
- Sauté mushrooms in advance and refrigerate
- Blend the cottage cheese and milk together beforehand for a smoother finish
How to Make Cottage Cheese Mushroom Soup
Step 1: Sauté the Onion and Garlic
Melt 2 tbsp unsalted butter in a pot over medium heat. Add 1 small yellow onion (finely diced) and 3 garlic cloves (minced). Sauté for 3–4 minutes until soft and fragrant.
Step 2: Cook the Mushrooms
Add 8 oz sliced baby bella mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp dried thyme. Cook for 6–7 minutes until mushrooms are browned and reduced in size.
Step 3: Add Flour and Stir
Sprinkle in 1 tbsp all-purpose flour. Stir continuously for 1 minute until it coats the mushrooms and forms a light paste.
Step 4: Pour in Broth and Simmer
Slowly pour in 2 cups vegetable broth, stirring to combine. Bring to a simmer and cook for 8–10 minutes.
Step 5: Add Milk and Cottage Cheese
Reduce heat to low. Add 1 cup whole milk and 1 cup full-fat cottage cheese. Stir gently until fully combined.
Step 6: Blend Lightly (Optional)
Use an immersion blender to blend briefly, just until slightly smooth but still chunky. Or transfer half to a blender, blend, and return to the pot.
Step 7: Top with Olive Oil Mushrooms and Serve
In a small pan, sauté a few extra mushroom slices in 1 tbsp olive oil until golden. Spoon soup into bowls and top with sautéed mushrooms and chopped parsley.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat on the stove or in the microwave until warmed through
- For freezing, let it cool fully and freeze for up to 2 months—texture may separate slightly but still tastes great
Macros (Per Serving – Based on 4 Servings)
- Calories: 230
- Protein: 14g
- Carbs: 12g
- Fat: 15g
- Fiber: 2g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Cottage cheese breaks down when heated and blended, turning from curds into a smooth, creamy texture. Mushrooms are full of umami and act like flavor sponges, soaking up the broth and aromatics. The flour helps thicken just enough without making it heavy.
Common Mistakes
- Using low-fat cottage cheese: It doesn’t melt as well and can be grainy. Full-fat works best.
- Not cooking mushrooms long enough: Give them time to brown so the flavor deepens.
- Adding the flour too quickly: Stir it well to avoid lumps.
- Over-blending: Leave a little texture for the best mouthfeel.
What to Serve With
- Crusty sourdough bread or garlic toast
- A light side salad
- Grilled cheese
- Roasted veggies
- Crackers or flatbread
FAQ
Can I use different mushrooms?
Yes! Cremini, button, or even shiitake work well.
Do I have to blend it?
Not fully! A quick blitz with an immersion blender or regular blender gives it a creamy base while keeping some texture.
Can I use chicken broth?
Sure! Chicken broth adds more savory flavor if you’re not vegetarian.
Is this freezer-friendly?
It’s best fresh, but you can freeze it—just know the texture may change a little.
Wrap Up
This Cottage Cheese Mushroom Soup is proof that simple ingredients can make something special. It’s cozy, filling, and easy to tweak however you like. Give it a try, then come back and leave a comment—I’d love to hear how yours turned out!