This Cottage Cheese Mushroom Soup is creamy and full of flavor! With rich mushrooms and smooth cottage cheese, it’s both comforting and healthy at the same time.
Whenever I make this soup, I can’t help but smile. It’s like a warm hug in a bowl! Pair it with some crusty bread, and you’ve got a cozy dinner for any night.
Key Ingredients & Substitutions
Olive Oil or Butter: I love using olive oil for a light flavor, but butter adds a rich taste. Feel free to swap with any oil you prefer, like avocado oil, or if you’re dairy-free, use a vegan butter substitute.
Onion: A medium onion adds sweetness to the soup. If you’re short on onions, shallots can work in a pinch, or even leeks for a milder flavor!
Mushrooms: Cremini or button mushrooms are great, but you can use shiitake for a more intense flavor. Dried mushrooms rehydrated in broth also add depth if you’re looking for something different.
Cottage Cheese: I recommend smooth cottage cheese for the best texture. If you’re lactose intolerant, try lactose-free cottage cheese or pureed silken tofu for a similar consistency without dairy.
Milk or Cream: For a richer soup, heavy cream is fantastic, but you can substitute with coconut milk for a dairy-free alternative or even just water for a lighter version.
How Do I Achieve the Perfect Soup Texture?
Blending the soup to your desired texture is key. Here’s how to do it smoothly:
- After simmering the soup, use an immersion blender directly in the pot for easy blending. This helps retain heat and reduce mess.
- If using a standard blender, wait for the soup to cool slightly. Never fill it to the top, and blend in batches to avoid overflow.
- For a chunkier texture, just blend half of the soup and leave some mushrooms whole for bites of yummy goodness.
Don’t stress about getting it perfectly smooth; a little texture can make the soup even more inviting! Enjoy making your Cottage Cheese Mushroom Soup!
Cottage Cheese Mushroom Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces (340g) mushrooms (such as cremini or button), sliced
Seasonings and Broth:
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and black pepper to taste
- 4 cups vegetable or chicken broth
Creamy Ingredients:
- 1 cup cottage cheese (preferably smooth or blended)
- 1/2 cup milk or cream (optional for extra creaminess)
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and another 20 minutes cooking and blending. It’s quick enough to fit into a busy weeknight, with delicious results!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the finely chopped onion. Cook it for about 5 minutes, or until the onion is soft and translucent. Then, throw in the minced garlic and cook for another minute until you can smell that wonderful garlic aroma!
2. Cook the Mushrooms:
Now add the sliced mushrooms and the dried thyme to the pot. Keep stirring occasionally while the mushrooms sauté for about 8-10 minutes. You want them to release all their moisture and turn golden brown.
3. Add Broth and Simmer:
Season the mixture with salt and black pepper to your liking. Pour in the vegetable or chicken broth and bring the pot to a boil. Once it’s bubbling, lower the heat and let it simmer for about 10 minutes. This allows all those lovely flavors to blend together!
4. Blend the Soup:
Using an immersion blender, blend the soup either partially or fully, depending on how smooth you like it. If you don’t have an immersion blender, carefully transfer some of the soup in batches to a blender, puree it, and then return it to the pot.
5. Incorporate Cottage Cheese:
In a separate blender or food processor, blend the cottage cheese until it’s smooth. Stir this into the soup, adding the milk or cream if you want extra creaminess. Heat the soup gently again (but don’t let it boil) until it’s warmed through.
6. Final Adjustments & Serve:
Give the soup a taste and adjust the seasoning with more salt and pepper if needed. Now it’s time to serve! Ladle the soup into bowls, garnish with fresh thyme sprigs, and enjoy hot, preferably with some crusty bread on the side!
This Cottage Cheese Mushroom Soup is a delicious harmony of flavors, with the comforting combination of mushrooms and creamy cottage cheese. I hope you enjoy each slurp!
Can I Use Different Types of Mushrooms?
Absolutely! While cremini and button mushrooms work well, you can also experiment with shiitake, portobello, or even a mix of wild mushrooms for added depth of flavor.
Is There a Dairy-Free Option?
Yes! You can replace the cottage cheese with blended silken tofu for a creamy consistency without dairy. Just add a splash of lemon juice for a hint of tanginess!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. You may want to add a splash of broth or water to restore creaminess!
Can I Make This Soup Ahead of Time?
Definitely! You can prepare the soup up to the blending step, then cool and store it in the fridge. Just blend and heat it up when you’re ready to serve!