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Cottage Cheese Mushroom Soup

Cottage Cheese Mushroom Soup Recipe

Olivia Brooks
This Cottage Cheese Mushroom Soup combines mushrooms, garlic, onion, herbs, and cottage cheese for a creamy, protein-rich soup that's cozy and easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4
Calories 265 kcal

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp kitchen knife
  • Wooden spoon
  • Blender or immersion blender
  • Measuring cups
  • Measuring spoons
  • Ladle
  • Soup bowls for serving

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 450 g mushrooms button or cremini, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 4 cups vegetable broth
  • 1 cup cottage cheese
  • ½ cup milk
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • Optional: ½ teaspoon chili flakes for a gentle heat

Instructions
 

Step 1: Sauté the Aromatics

  • Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and slightly golden.

Step 2: Add the Garlic

  • Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Mushrooms

  • Add the sliced mushrooms. Let them cook slowly for about 8–10 minutes. They will release moisture and shrink while developing a rich brown color.

Step 4: Season the Base

  • Sprinkle in salt, pepper, thyme, and paprika. Stir everything well so the mushrooms absorb the seasoning.

Step 5: Add Flour

  • Add the flour and stir for about 1 minute. This will help thicken the soup slightly.

Step 6: Pour the Broth

  • Slowly pour in the vegetable broth while stirring. Bring the soup to a gentle simmer.

Step 7: Blend the Cottage Cheese

  • In a blender, combine cottage cheese and milk. Blend until smooth and creamy.

Step 8: Combine and Simmer

  • Pour the cottage cheese mixture into the soup. Stir well and simmer for about 10 minutes on low heat.

Step 9: Blend the Soup

  • Use an immersion blender to blend part of the soup. I like leaving some mushroom pieces for texture.

Step 10: Finish and Serve

  • Stir in chopped parsley. Taste and adjust seasoning if needed.
  • Serve the Cottage Cheese Mushroom Soup hot with toasted bread or crackers.
Keyword Cottage Cheese Mushroom Soup