Cottage Cheese Mushroom Soup Recipe

Introduction

This Cottage Cheese Mushroom Soup is a creamy, comforting dish that combines earthy mushrooms with the subtle tang of cottage cheese. It’s a healthy and satisfying option perfect for cozy nights or a light meal.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups mixed mushrooms, sliced
• 4 cups vegetable broth
• 1 cup cottage cheese
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add the chopped onion and minced garlic, then sauté until softened and fragrant.
2. Step 2: Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their juices and begin to brown, about 10 minutes.
3. Step 3: Pour in the vegetable broth and add the thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Step 4: Use an immersion blender to puree the soup to your preferred texture, leaving some chunks for a hearty feel if you like.
5. Step 5: Stir in the cottage cheese until the soup is smooth and well combined. Season with salt and pepper to taste.
6. Step 6: Serve hot, garnished with fresh parsley for a touch of color and flavor.

Tips & Variations

• For a richer taste, substitute half of the vegetable broth with chicken broth if not vegan.
• Try adding a splash of white wine when cooking the mushrooms for extra depth of flavor.
• If you prefer a completely smooth soup, blend the cottage cheese with the soup before heating to avoid lumps.
• Swap thyme for rosemary or sage to vary the herb profile based on what you have available.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after refrigeration, add a little water or broth to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mushrooms for this soup?

Yes, frozen mushrooms work well. Just thaw and drain them before sautéing to avoid excess moisture in your soup.

Is cottage cheese a good substitute for cream in soup?

Absolutely. Cottage cheese adds creaminess with less fat and protein, making it a healthier alternative to heavy cream while still giving a smooth texture.

Cottage Cheese Mushroom Soup Recipe

Print Recipe

★★★★★

4.4 from 84 reviews

A creamy and comforting Cottage Cheese Mushroom Soup made with sautéed mushrooms, aromatic onions and garlic, blended into a smooth texture and enriched with protein-packed cottage cheese. This easy stovetop soup is perfect for a nutritious and delicious meal that’s both hearty and low in fat.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups mixed mushrooms, sliced

Liquid & Seasoning

• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Finishing Ingredients

• 1 cup cottage cheese
• Fresh parsley for garnish

Instructions

1. Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they are softened and fragrant, about 3-5 minutes.
2. Cook Mushrooms: Add the sliced mixed mushrooms to the pot. Cook them until they release their juices and begin to brown, which should take about 10 minutes. This step lends deep flavor to the soup.
3. Add Broth and Herbs: Pour in the vegetable broth and add the thyme. Raise the heat to bring the mixture to a boil, then reduce heat to a simmer. Let it simmer gently for 15 minutes to allow flavors to meld.
4. Puree the Soup: Using an immersion blender, puree the soup directly in the pot to your desired consistency. Leave some chunks for texture if you prefer a chunkier soup.
5. Incorporate Cottage Cheese: Stir in the cottage cheese thoroughly until the soup becomes smooth and creamy, ensuring the cheese is well combined.
6. Season and Garnish: Taste the soup and season it with salt and pepper as needed. Serve hot, garnished with fresh parsley for a bright finish.

Notes

• For a richer taste, you can substitute butter with olive oil or add a splash of cream.
• If you prefer a completely smooth soup, blend longer with the immersion blender or use a countertop blender.
• Feel free to use any variety of mushrooms available, such as cremini, shiitake, or button mushrooms.
• This soup can be made vegan by substituting the butter with olive oil and omitting the cottage cheese or using a plant-based cheese alternative.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Keywords: cottage cheese soup, mushroom soup, creamy mushroom soup, healthy soups, vegetarian soup, low fat soup