Why You’ll Love This Recipe
I love how this cottage cheese mushroom soup is warm, creamy, and packed with protein.
If you’re looking for a cozy and nutritious meal, this one’s for you! The combination of rich, umami mushrooms and velvety cottage cheese creates a soup that’s both filling and satisfying.
Plus, it’s a great way to enjoy a creamy soup without relying on heavy cream.
Cottage cheese gives it a protein boost, while mushrooms bring in essential vitamins, minerals, and antioxidants.
Whether you’re a vegetarian or just looking for a healthier comfort food option, you’ll love this recipe!
Ingredients
Main Ingredients:
- 2 cups mushrooms (button, cremini, or shiitake), sliced – for deep umami flavor.
- 1 cup cottage cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup milk
- 1 tbsp olive oil or butter
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp cornstarch (optional, for thickness) – if you like a silkier consistency.
- 2 tbsp fresh parsley, chopped (for garnish)
Optional Additions:
- 1 tsp soy sauce – gives the soup even more umami.
- 1/2 tsp smoked paprika – for a touch of smokiness.
- 1 tbsp nutritional yeast – if you want a dairy-free cheesy flavor.
- 1/4 cup shredded parmesan – for extra cheesiness if you’re into that!
Step-by-Step Instructions
Step 1: Prepare and Sauté the Mushrooms
- Heat olive oil or butter in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 3 minutes.
- Toss in the sliced mushrooms and cook for 7-10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Sprinkle in thyme, oregano, salt, and black pepper, giving everything a good stir to coat the mushrooms in flavor.
Step 2: Add Broth and Simmer
- Pour in the vegetable broth and stir well.
- Let it simmer over low heat for about 10-15 minutes so all the flavors can develop.
Step 3: Blend with Cottage Cheese
- Transfer the soup mixture to a blender or use an immersion blender directly in the pot.
- Add the cottage cheese and blend until smooth and creamy.
- If using cornstarch, mix it with 2 tablespoons of cold water, then stir it into the blended soup to thicken.
- Pour the blended soup back into the pot and heat on low for another 3-5 minutes.
- Stir in the milk and mix until well combined.
Step 4: Final Touches and Serving
- Taste and adjust the seasoning if needed.
- Ladle the soup into bowls.
- Garnish with fresh parsley, a sprinkle of black pepper, and optional parmesan or nutritional yeast.
- Serve hot with crusty bread, garlic toast, or a light salad for a complete meal.
Nutritional Benefits
Here’s why this soup is a great addition to your meals:
- High in protein: Cottage cheese makes it extra satisfying.
- Rich in antioxidants: Mushrooms provide immune-boosting benefits.
- Low in fat: A creamy soup without the heavy cream.
- Good for gut health: Mushrooms contain fiber and prebiotics to support digestion.
Tips for Success
- For a deeper flavor, mix up your mushrooms—try shiitake, cremini, or portobello.
- Adjust thickness by adding more or less broth depending on how creamy you want it.
- Want it even creamier? Add a splash of heavy cream or coconut milk.
- Boost the umami factor by adding a teaspoon of soy sauce or miso paste.
Variations
- Vegan Version: Swap in dairy-free milk and cottage cheese.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
- Herb Boost: Fresh thyme, rosemary, or chives add a nice twist.
- Hearty Add-ins: Cooked quinoa, lentils, or diced potatoes make it more filling.
Frequently Asked Questions
Can I Make This Soup Ahead of Time?
Absolutely! I love making this ahead because the flavors get even better. Just store it in the fridge for up to 3 days, and when you’re ready to eat, warm it up on the stove over low heat. If it’s too thick, add a splash of broth or milk.
Can I Freeze Cottage Cheese Mushroom Soup?
Yes, but just a heads-up—the texture might change slightly due to the cottage cheese. Here’s what I do:
- Let the soup cool completely.
- Store it in an airtight container in the freezer for up to 2 months.
- Thaw it overnight in the fridge and reheat gently on the stove.
What Can I Serve With This Soup?
I personally love pairing this soup with:
- Crusty bread or garlic toast – perfect for dipping!
- A fresh green salad with a light lemon vinaigrette.
- Roasted vegetables or a grilled cheese sandwich for a heartier meal.
I hope you enjoy this Cottage Cheese Mushroom Soup as much as I do! If you give it a try, let me know how it turned out for you. 😊
