Discover the magic of our Creamy Cottage Cheese Mushroom Soup Recipe, a surprisingly simple yet incredibly satisfying dish that proves healthy eating doesn’t mean sacrificing flavor. This recipe is your shortcut to a comforting, velvety soup that’s perfect for a cozy weeknight dinner or a sophisticated starter.
Key Ingredients for Creamy Cottage Cheese Mushroom Soup
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 cup full-fat cottage cheese
- 1/2 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
- A drizzle of heavy cream or a dollop of sour cream for extra richness (optional)
How to Make Creamy Cottage Cheese Mushroom Soup
This Creamy Cottage Cheese Mushroom Soup Recipe is a dream come true for busy home cooks! In under 40 minutes, you can whip up a remarkably rich and velvety soup with minimal effort. The secret? Cottage cheese transforms into an unbelievably smooth and creamy base, making this a guilt-free indulgence that tastes anything but low-fat. Its simplicity, coupled with the deep, earthy mushroom flavor, makes it a truly satisfying meal.
Step-by-Step Instructions
- Sauté the Aromatics and Mushrooms: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the sliced cremini mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8-10 minutes. This browning process is crucial for developing a deep, rich mushroom flavor.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth (or chicken broth) and add the dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 10 minutes to allow the flavors to meld.
- Blend for Creaminess: Carefully transfer about half of the soup mixture (including some of the mushrooms and broth) to a blender. Blend until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot, blending until you reach your desired consistency. It’s often best to leave some mushroom pieces for texture.
- Incorporate Cottage Cheese and Milk: Return the blended soup to the pot with the remaining unblended soup. Add the full-fat cottage cheese and the milk. Stir well to combine, ensuring the cottage cheese melts and incorporates smoothly into the soup.
- Heat Through and Season: Gently heat the soup over low heat, stirring frequently, until it is warmed through. Do not boil the soup once the cottage cheese has been added, as this can cause it to curdle. Season generously with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh chopped parsley for a burst of color and freshness. For an extra touch of indulgence, swirl in a tablespoon of heavy cream or a dollop of sour cream before serving.
Why You’ll Love This Creamy Cottage Cheese Mushroom Soup
You’ll wholeheartedly adore this Creamy Cottage Cheese Mushroom Soup Recipe for its unbelievably silky texture and profoundly satisfying flavor, all achieved without a drop of heavy cream! The humble cottage cheese is the secret weapon, lending a rich, velvety base that rivals anything made with traditional dairy, making this soup a delightful and more wholesome alternative to classic cream of mushroom soup. Plus, the earthy notes from the sautéed mushrooms and thyme create a truly comforting bowl that’s both budget-friendly and incredibly easy to make.
Imagine a warm, inviting bowl that feels like a culinary hug after a long day – that’s exactly what this soup delivers. It’s the perfect way to elevate a simple meal into something special, proving that delicious, comforting food can also be relatively light and easy on the wallet. So, why not ditch the store-bought canned versions and treat yourself to this homemade version? Give this Creamy Cottage Cheese Mushroom Soup Recipe a try tonight and prepare to be amazed by its simplicity and spectacular taste!
Storing and Reheating Tips
To store this delightful Creamy Cottage Cheese Mushroom Soup, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. When reheating, it’s best to do so gently over low heat on the stovetop, stirring frequently to ensure it heats evenly and the cottage cheese doesn’t curdle. You can also reheat individual portions in the microwave. If the soup seems a bit too thick after refrigeration, you can add a splash of milk or broth to thin it out to your desired consistency. Freezing is also an option; cool completely, transfer to freezer-safe containers or bags, and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat as directed.
Final Thoughts
This Creamy Cottage Cheese Mushroom Soup Recipe is a testament to how simple ingredients can create something truly exceptional. It’s a comforting, flavorful, and surprisingly wholesome dish that’s perfect for any occasion. Give it a go and savor the deliciousness!
Creamy Cottage Cheese Mushroom Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the sliced cremini mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 8-10 minutes. This browning process is crucial for developing a deep, rich mushroom flavor.1 tablespoon olive oil, 1 pound cremini mushrooms, sliced, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
- Pour in the low-sodium vegetable broth (or chicken broth) and add the dried thyme. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer gently for at least 10 minutes to allow the flavors to meld.4 cups low-sodium vegetable broth (or chicken broth), 1 teaspoon dried thyme
- Carefully transfer about half of the soup mixture (including some of the mushrooms and broth) to a blender. Blend until smooth and creamy. Alternatively, you can use an immersion blender directly in the pot, blending until you reach your desired consistency. It’s often best to leave some mushroom pieces for texture.
- Return the blended soup to the pot with the remaining unblended soup. Add the full-fat cottage cheese and the milk. Stir well to combine, ensuring the cottage cheese melts and incorporates smoothly into the soup.1 cup full-fat cottage cheese, 1/2 cup milk (whole or 2%)
- Gently heat the soup over low heat, stirring frequently, until it is warmed through. Do not boil the soup once the cottage cheese has been added, as this can cause it to curdle. Season generously with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.to taste Salt and freshly ground black pepper
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley for a burst of color and freshness. For an extra touch of indulgence, swirl in a tablespoon of heavy cream or a dollop of sour cream before serving.Fresh parsley, chopped, for garnish, A drizzle heavy cream or a dollop of sour cream for extra richness