Cottage Cheese Mushroom Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This cottage cheese mushroom soup hits that sweet spot where comfort food meets speed demon cooking. It is creamy without the heavy cream guilt, cozy without the nap-inducing richness, and oddly sophisticated for something that takes almost no effort.

If you want a printable card or the OG tips, check the cottage cheese mushroom soup recipe page. Trust me, you will want that quick reference the next time you get the soup mood.

Why This Recipe is Awesome

It uses cottage cheese to get a silky texture without hauling out a vat of cream. Fancy, but not fussy. You get deep mushroom flavor from browning the fungi properly which turns boring soup into something you would brag about. It is also idiot proof. Seriously, even I did not mess this up the first ten times I tried it.

This recipe keeps things simple and honest. You will get earthy mushrooms, aromatic garlic and onion, and a creamy base that feels indulgent but is faster and lighter than traditional cream soups. Also, it reheats like a dream. Make a pot, store the leftovers, and declare yourself a meal prep legend.

Ingredients You’ll Need

• 2 tablespoons butter, because life is short and butter helps
• 1 large yellow onion, diced, for that sweet savory foundation
• 3 cloves garlic, minced, because garlic is basically a personality
• 1 pound mixed mushrooms, sliced, use cremini shiitake and button for variety
• 4 cups low-sodium vegetable broth, so you control the salt situation
• 1 cup cottage cheese, full-fat preferred, trust the texture
• 1 teaspoon dried thyme or 1 tablespoon fresh, your call
• 1/2 teaspoon salt plus more to taste, do not be lazy with tasting
• 1/4 teaspoon black pepper freshly cracked, freshness matters
• 2 tablespoons fresh parsley chopped for garnish, because green makes everything look competent

Step-by-Step Instructions

1. Heat butter in a large heavy-bottomed pot over medium heat until foaming. Add diced onion and minced garlic, cooking for 4 to 5 minutes until onion becomes translucent and fragrant.

2. Add sliced mushrooms to the pot and cook for 8 to 12 minutes stirring occasionally until mushrooms release their liquid and develop golden-brown edges. This browning is crucial for flavor development.

3. Pour in vegetable broth and add thyme. Bring mixture to a rolling boil then reduce heat to medium-low and simmer uncovered for 15 minutes to concentrate flavors.

4. Remove pot from heat and let cool for 2 to 3 minutes. Using an immersion blender pulse 4 to 6 times to partially break down mushrooms leaving some chunks for texture.

5. Add cottage cheese and blend for 30 to 45 seconds until completely smooth and creamy. Season with salt and pepper then taste and adjust.

6. Ladle into bowls and garnish with fresh parsley. Serve hot and watch people sigh happily.

Common Mistakes to Avoid

• Overcrowding the pan when you sauté mushrooms. If you pile them in they steam and never brown. Browned mushrooms equal concentrated flavor. Do a single layer or work in batches.

• Skipping the cool down before blending. Hot soup can splatter. Pulse a few times first so you avoid an indoor fog machine incident.

• Thinking salt is optional. It is not. Add the base salt conservatively then finish after blending. Tastes change once the cottage cheese joins the party.

• Using watery low-fat cottage cheese and expecting silk. Not happening. Go full-fat for texture and mouthfeel.

• Losing hope if it does not come out perfect. Soup can be fixed. Add a splash of broth to thin, a pinch of salt to brighten, or a squeeze of lemon to add lift. And if all else fails, pivot to dessert. Try the cinnamon apple cottage cheese bites as a humble recovery plan. FYI they are very forgiving.

Alternatives & Substitutions

• No cremini or shiitake available? Button mushrooms do fine on their own. Mix and match with whatever looks lively at the market.

• No butter? Use olive oil, but expect a slightly different flavor profile. Butter gives a rounder coat on the mushrooms so if you can, use it.

• Want it vegan? Swap the cottage cheese for a silken tofu blend and use a splash of nutritional yeast for richness. Texture will be a touch different but still satisfying.

• Hate thyme? Swap for rosemary or a bay leaf while simmering, then remove. I prefer thyme for its rustic vibes but rosemary amps the soup for heartier palates.

• Want protein in every spoonful? Consider pairing with eggs. I love pairing this with baked cottage cheese eggs and they make a perfect weekend brunch tag team. Try the baked cottage cheese eggs if you want to go all-in on cottage cheese creativity.

FAQ

• Can I use margarine instead of butter? Well technically yes but why hurt your soul like that. Margarine works in a pinch but I prefer butter for flavor and browning.

• Will cottage cheese make the soup grainy? Not if you blend it properly. Use an immersion blender and blend until smooth. Full-fat cottage cheese gives a silkier result.

• Can I make this gluten free? Absolutely. The recipe contains no gluten by default as long as your broth is gluten free. Easy win.

• Can I freeze this soup? Yes you can freeze it. Store in airtight containers for up to three months. Thaw overnight in the fridge and reheat gently on the stove.

• Can I use fresh herbs instead of dried? Sure. If you use fresh use about three times the amount of dried. Add them toward the end of simmering to preserve their aroma.

• What if I do not have an immersion blender? Use a countertop blender but blend in small batches and be careful with hot liquid. Let the soup cool slightly and vent the lid to avoid pressure build up.

• Can I add cream for extra decadence? Yes. If you want to treat yourself, swap half a cup of the broth for heavy cream during the blending stage for an extra lush finish.

Final Thoughts

There you have it a cozy, creamy, and surprisingly simple cottage cheese mushroom soup that plays well on weeknights and is fancy enough for company. You learned the most important trick today which is to brown the mushrooms and let the cottage cheese play its smoothing role. Now go impress someone or yourself with your new culinary skills. You earned it.

Cottage Cheese Mushroom Soup

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting soup that uses cottage cheese for a silky texture, packed with earthy mushrooms and aromatic garlic.

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Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 pound mixed mushrooms, sliced (cremini, shiitake, and button)
• 4 cups low-sodium vegetable broth
• 1 cup full-fat cottage cheese
• 1 teaspoon dried thyme or 1 tablespoon fresh
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley, chopped for garnish

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Instructions

1. Heat butter in a large heavy-bottomed pot over medium heat until foaming. Add diced onion and minced garlic, cooking for 4 to 5 minutes until onion becomes translucent and fragrant.
2. Add sliced mushrooms to the pot and cook for 8 to 12 minutes, stirring occasionally until mushrooms release their liquid and develop golden-brown edges.
3. Pour in vegetable broth and add thyme. Bring mixture to a rolling boil then reduce heat to medium-low and simmer uncovered for 15 minutes.
4. Remove pot from heat and let cool for 2 to 3 minutes. Using an immersion blender, pulse 4 to 6 times to partially break down mushrooms.
5. Add cottage cheese and blend for 30 to 45 seconds until completely smooth and creamy. Season with salt and pepper, then taste and adjust.
6. Ladle into bowls and garnish with fresh parsley. Serve hot.

Notes

Use freshly cracked black pepper for the best flavor, and avoid overcrowding the pan when sautéing mushrooms.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg

Keywords: cottage cheese, mushroom soup, easy soup recipe, vegetarian soup, comfort food, quick recipes