Can I use ricotta or cream instead of cottage cheese?

Yes—ricotta blends to a creamy result but is lower in protein; heavy cream will make it richer but spike calories. Cottage cheese keeps it protein-packed and lighter.

Will cottage cheese taste “cottagey” in the soup?

No. When blended, cottage cheese melts into a neutral, creamy base—especially with mushrooms and thyme. The savory components dominate.

Can I make this paleo?

Swap cottage cheese for cashew cream or silken tofu and use bone or veggie broth—this leans into Soup Recipes Paleo , though technically cottage cheese itself isn’t paleo.

Yes—this is naturally gluten-free as long as your broth contains no gluten (most are GF but check labels). This makes it a great Gluten Free Mushroom Recipes pick.

Can I add lentils or beans?

You can, but they’ll change the texture and protein balance. If you add lentils, cook them separately and fold in at the end. That would change its classification away from a creamy blended soup.

Cottage Cheese Mushroom Soup — Creamy & High-Protein

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A silky, protein-rich mushroom soup where blended cottage cheese creates a creamy finish without heavy cream.

Author: Irma
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Diet: Gluten-Free, Vegetarian

Ingredients

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2 tbsp butter
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 lb mixed mushrooms, thinly sliced (cremini, shiitake, button, or a blend)
4 cups low-sodium vegetable stock
1 cup full-fat cottage cheese (for best texture)
1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
½ tsp salt, plus extra to adjust
¼ tsp freshly ground black pepper
2 tbsp chopped fresh parsley, to finish

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Instructions

Warm the butter in a large, heavy pot over medium heat until it foams. Add the chopped onion and garlic and cook, stirring occasionally, until the onion softens and turns translucent, about 4–5 minutes.
Add the sliced mushrooms and continue cooking, stirring now and then, until the mushrooms give up their liquid and begin to brown around the edges — roughly 8–12 minutes. That caramelization builds deep flavor.
Pour in the vegetable stock and stir in the thyme. Bring the mixture up to a boil, then lower the heat and let it simmer, uncovered, for about 15 minutes so the flavors concentrate.
Take the pot off the heat and let it cool for a couple of minutes. Use an immersion blender to pulse the soup several times, breaking the mushrooms down partially while leaving some bite for texture. (If using a countertop blender, work in batches and allow the hot liquid to cool slightly before blending.)
Add the cottage cheese and blend again until the soup is uniformly smooth and velvety, about 30–45 seconds. Return to low heat just to warm through — avoid boiling. Season with salt and pepper to taste.
Serve hot, garnished with the chopped parsley and a crack of black pepper.

Notes

Storage & reheating
- Refrigerate leftovers in an airtight container for up to 48 hours. Rewarm gently over low heat, stirring so the dairy doesn’t separate; if it looks slightly broken, a quick blitz with the immersion blender will restore a smooth texture. The flavors often deepen after sitting overnight.

Find it online: https://irmacooks.com/cottage-cheese-mushroom-soup-creamy-high-protein/