Description
A creamy and tangy cottage cheese mushroom soup that’s quick and easy to make, packed with umami flavors and perfect for any meal.
Ingredients
Scale
- 1 cup cottage cheese
- 8 oz mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup milk (or almond milk for dairy-free)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs like thyme or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Keep it hot but not smoking.
- Add chopped onions and minced garlic, sauté until translucent, stirring often.
- Add sliced mushrooms and cook until softened, allowing them to sweat and release their juices.
- Pour in vegetable broth and let it simmer for about 10 minutes.
- Stir in cottage cheese and milk, blending until smooth.
- Season with salt and pepper to taste, adjusting as necessary.
- Garnish with fresh herbs before serving.
Notes
For a richer soup, consider adding a splash of cream. For a dairy-free option, use almond milk and a dairy-free cottage cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 20mg
Keywords: cottage cheese, mushroom soup, quick recipes, vegetarian soup, creamy soup