This creamy cottage cheese mushroom soup is a warm hug in a bowl! The mix of savory mushrooms and smooth cottage cheese makes it wonderfully comforting.
Cuddle up with this soup on a chilly day; it feels like your grandma just made it! I love to serve it with some crispy bread for dipping. Yum!
Key Ingredients & Substitutions
Olive Oil or Butter: I usually go for olive oil for a lighter flavor, but butter adds a richer taste. If you’re dairy-free, use coconut oil or vegan butter as a substitute.
Onion: A medium onion is the base for flavor, but shallots can work well too if you want a milder taste.
Mushrooms: Cremini mushrooms have great flavor, but white button mushrooms are fine. You can even use a mix of wild mushrooms for something extra special!
Cottage Cheese: Full-fat cottage cheese gives the best creaminess. If you want a lighter option, low-fat works too, but the texture may change a bit. For a dairy-free option, try silken tofu blended until smooth.
Milk or Cream: Regular milk makes a lighter soup, while cream makes it rich. You can also use nut milk (like almond or cashew) for a dairy-free version – just choose unsweetened.
How Do I Make Sure My Soup Gets Creamy Without Curdling?
Getting that creamy texture from cottage cheese without any lumps can be a small challenge. Here’s how to do it:
- First, puree the cottage cheese with the milk or cream until smooth. This step is crucial for avoiding lumps when adding it to the soup.
- After cooking the soup, lower the heat before adding the cottage cheese mixture. High heat can cause curdling, so keep it at a gentle simmer.
- Stir gradually and thoroughly to ensure everything mixes well but avoid boiling after you’ve added the cottage cheese mixture for the best results.
With these tips, you’ll have a deliciously creamy mushroom soup perfect for any cozy night in!
Cottage Cheese Mushroom Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 12 ounces (about 340g) fresh mushrooms, sliced (such as cremini or white button)
- 4 cups vegetable or chicken broth
- 1 cup cottage cheese (full-fat works best for creaminess)
- 1/2 cup milk or cream
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh dill sprigs for garnish (optional)
How Much Time Will You Need?
This delicious soup will take about 25 minutes to prepare from start to finish. You’ll spend about 10 minutes chopping and sautéing, and then it’s simply a matter of simmering and blending before serving. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the chopped onion and sauté for about 4-5 minutes until it’s translucent and soft. This will give your soup a flavorful foundation.
2. Add Garlic and Mushrooms:
Now it’s time to add the minced garlic and sliced mushrooms. Cook them together until the mushrooms get nice and browned—this usually takes around 6-8 minutes as they release their moisture and become tender.
3. Spice It Up:
Stir in the thyme and let it cook for another minute. This will make your kitchen smell amazing!
4. Bring the Broth to a Simmer:
Pour in the broth of your choice and bring the mixture to a gentle simmer. Let it cook for about 10 minutes so all the flavors meld nicely.
5. Blend the Creaminess:
While the soup is simmering, grab your blender or an immersion blender. Puree the cottage cheese with the milk or cream until it is smooth and creamy. This step is key for that delicious texture!
6. Combine the Mixtures:
Reduce the heat to low before slowly stirring the cottage cheese mixture into the broth. Make sure to mix thoroughly, but avoid bringing it to a boil afterward to keep it creamy.
7. Season to Taste:
Give your soup a taste and add salt and freshly ground black pepper to your liking. Adjust the seasoning so it shines!
8. Serve and Enjoy:
Pour the soup into bowls and garnish with fresh dill sprigs if you’d like. Serve hot and enjoy the cozy flavors of this creamy mushroom delight!
This soup is wonderfully creamy and rich from the cottage cheese, without feeling too heavy. The mushrooms bring a lovely umami flavor, complemented by the fresh herb notes, making it perfect for any chilly day!
Can I Use Other Types of Cheese?
Definitely! If you’re looking for a different flavor, you can try using ricotta cheese for a creamier texture or even a bit of cream cheese. Just blend them with the milk until smooth!
What’s a Good Alternative for Broth?
If you don’t have broth on hand, water works fine in a pinch! Just season it a bit more since you’ll miss out on the rich flavor. Adding a splash of soy sauce or a bouillon cube can help enhance the taste as well.
Can I Make This Soup Vegan?
Absolutely! Use olive oil instead of butter, and substitute cottage cheese with silken tofu blended until smooth. Use vegetable broth and a plant-based milk to keep the soup vegan-friendly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, make sure to store it in freezer-friendly containers, but it’s best enjoyed fresh to maintain the creaminess!
