Go Back
- 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 oz (225 g) fresh mushrooms, sliced (like cremini or button) - 4 cups vegetable broth - 1 cup cottage cheese - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon black pepper - 1 tablespoon lemon juice - Fresh parsley, chopped (for garnish) In this creamy cottage cheese mushroom soup, we use fresh ingredients for the best taste. The olive oil adds richness and helps cook the onion and garlic until soft. The chopped onion gives a sweet base flavor. Garlic adds a punch that blends perfectly with mushrooms. Mushrooms are the star of this dish. I like using cremini or button mushrooms for their texture and flavor. They soften nicely and add umami to the soup. Vegetable broth serves as the liquid base. It gives the soup depth and enhances the mushroom flavor. Cottage cheese provides the creaminess. It makes the soup rich without heavy cream. I add thyme for a fresh herb taste. You can use fresh or dried thyme based on what you have. The salt and black pepper balance the flavors. Finally, the lemon juice brightens the soup. It cuts through the richness and adds a nice zing. Fresh parsley makes a lovely garnish. It adds color and a fresh taste. - Fresh parsley, chopped - Croutons for crunch You can add croutons for a fun texture. They give a nice crunch to each spoonful. - Olive oil can be switched for butter. - Cottage cheese can be replaced with Greek yogurt for a tangy taste. - You can use chicken broth instead of vegetable broth for a richer flavor. Feel free to play with these ingredients. Cooking is all about making it your own! Prepping the vegetables First, gather your ingredients. You need olive oil, onion, garlic, mushrooms, and thyme. Chop the onion finely. Mince the garlic. Slice the mushrooms into thin pieces. Cooking the base of the soup Heat the olive oil in a large pot over medium heat. Add the chopped onion. Sauté until it turns soft, about five minutes. Then, add the minced garlic and sliced mushrooms. Cook these for another five to seven minutes. You want the mushrooms soft and browned. Pour in the vegetable broth next. Stir in the thyme, salt, and pepper. Bring the mixture to a simmer. Let it cook for ten to fifteen minutes. This allows all the flavors to blend well. Blending the soup for creaminess Once everything simmers, remove the pot from heat. Carefully add the cottage cheese. Use an immersion blender to blend until creamy. If you don’t have one, pour the soup in batches into a regular blender. Be careful since the soup is hot. Adding lemon juice and seasoning Return the blended soup to low heat. Add the lemon juice and stir well. Taste your soup. Adjust the seasoning to your liking. Let it warm up for another five minutes. Serving suggestions Serve your soup hot. Garnish with freshly chopped parsley. Enjoy it with some crusty bread or a light salad. To make your soup sing with flavor, use fresh herbs. I love adding thyme, but you can try rosemary too. These add a lovely aroma and taste. You can also mix in other veggies. Carrots and celery give a nice crunch. Try adding spinach for a pop of color and nutrients. Just stir them in while the soup simmers. Using cottage cheese gives a rich, creamy taste. For the best results, blend it well. I use an immersion blender to make it smooth. This way, you avoid those pesky lumps. If you don’t have one, transfer small batches to a blender. Always be careful with hot soup! Blend until it’s nice and creamy. This method keeps your soup velvety and delightful. {{image_2}} You can change the flavor of your creamy cottage cheese mushroom soup by using different mushrooms. Try shiitake, portobello, or oyster mushrooms for a new taste. Each type brings its own unique flavor. Mixing different mushrooms can make the soup even more exciting. If you need a dairy-free option, use silken tofu instead of cottage cheese. Blend the tofu until smooth for a creamy texture. You can also use coconut milk for a rich, tropical twist. These swaps make the soup fit many diets while keeping it tasty. To enjoy your soup, pair it with crusty bread or a light salad. A fresh garden salad with lemon vinaigrette complements the soup well. You can also try serving it with warm garlic bread. These sides add flavor and make your meal more filling. For meal prep, store the soup in single-serving containers. This makes it easy to grab a bowl for lunch or dinner. You can freeze the soup too. Just make sure to leave some space in the container for expansion. This way, you can enjoy your soup later without any hassle. To keep your creamy cottage cheese mushroom soup fresh, store it in the fridge. Use an airtight container. This method helps keep the flavors intact. The soup should last for about 3 to 4 days in the refrigerator. If you want to store it longer, freezing is a great option. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Make sure to remove any air to prevent freezer burn. Your soup can stay good in the freezer for up to 3 months. When you're ready to eat it, just thaw it in the fridge overnight. Reheating this soup is easy. Pour the soup into a pot over low to medium heat. Stir it often to make sure it heats evenly. You might notice the soup thickens as it sits. To keep it creamy, add a splash of vegetable broth or water while reheating. This will help maintain the smooth texture. If you used an immersion blender before, you can blend again if needed. Enjoy your warm soup just like the first time! How can I thicken my soup? To thicken your soup, you can blend it more. Use an immersion blender until smooth. You could also add a bit more cottage cheese. Stirring in a cornstarch slurry works too. Can I use frozen mushrooms? Yes, you can use frozen mushrooms. Just thaw them first and squeeze out excess water. This prevents your soup from becoming too watery. Is this soup suitable for meal prep? Absolutely! This soup stores well. You can make it ahead of time and keep it in the fridge. It tastes great reheated and is perfect for quick meals. Caloric content per serving Each serving contains about 180 calories. This makes it a light yet filling option. Breakdown of macronutrients - Protein: 12 grams - Carbohydrates: 15 grams - Fat: 8 grams [Click here to view the complete Creamy Cottage Cheese Mushroom Soup recipe.](#) This blog post covered how to make a delicious creamy cottage cheese mushroom soup. We looked at the main ingredients, cooking steps, and tips for great flavor. I shared easy ways to enhance the texture and provided tasty variations. You can store your soup safely and enjoy leftovers later. In conclusion, this soup is a warm, easy dish that you can customize. Your kitchen will smell amazing, and your taste buds will love it!

Creamy Cottage Cheese Mushroom Soup

Warm up with this delightful creamy cottage cheese mushroom soup! Packed with flavor from fresh mushrooms, garlic, and thyme, this recipe is not only comforting but easy to make in just 35 minutes. Perfect for a cozy night in, this soup is a nutritional powerhouse with its creamy texture and rich taste. Click through to discover how to make this savory dish that's sure to impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

8 oz (225 g) fresh mushrooms, sliced (like cremini or button)

4 cups vegetable broth

1 cup cottage cheese

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and sliced mushrooms to the pot. Sauté for an additional 5-7 minutes until the mushrooms are soft and browned.

      Pour in the vegetable broth and stir in the thyme, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10-15 minutes to allow the flavors to meld.

        Remove the pot from heat, then carefully add the cottage cheese to the soup. Using an immersion blender, blend the soup until creamy and smooth. (If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of hot liquid.)

          Return the soup to low heat and stir in the lemon juice. Taste and adjust seasoning if necessary. Let it warm through for another 5 minutes.

            Serve hot, garnished with freshly chopped parsley.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4