Description
This creamy Cottage Cheese Mushroom Soup is a comforting and flavorful dish perfect for any season. Made with a blend of mixed mushrooms sautéed to golden perfection, simmered in vegetable broth, and pureed with full-fat cottage cheese for a rich, velvety texture, it offers a healthy twist on traditional cream soups without the heaviness of cream.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms, sliced (cremini, shiitake, button)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly cracked
- 4 cups low-sodium vegetable broth
Final Touch
- 1 cup full-fat cottage cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Aromatics: Heat 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat until it begins to foam. Add the diced yellow onion and minced garlic, cooking for 4 to 5 minutes until the onion becomes translucent and aromatic.
- Cook Mushrooms: Add the sliced mixed mushrooms to the pot. Cook for 8 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and develop a golden-brown color on the edges, which enhances their flavor.
- Add Broth and Simmer: Pour in 4 cups of low-sodium vegetable broth and add the thyme. Bring the mixture to a rolling boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to deepen the soup’s flavors.
- Blend Soup: Remove the pot from heat and allow it to cool for 2 to 3 minutes. Using an immersion blender, pulse the soup 4 to 6 times to partially break down the mushrooms while retaining some texture.
- Add Cottage Cheese: Add 1 cup of full-fat cottage cheese to the soup and blend for 30 to 45 seconds until the soup is completely smooth and creamy.
- Season and Serve: Season the soup with salt and freshly cracked black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a thicker soup, reduce the broth slightly before blending.
- Use fresh thyme if possible for a brighter herb flavor.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- For a vegan version, substitute butter with olive oil and cottage cheese with a vegan cream cheese alternative.
- Serve with crusty bread for a complete meal.
