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Cottage Cheese Mushroom Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/cottage-cheese-mushroom-soup-recipe/