Creamy Cottage Cheese Mushroom Soup (Print Version)
Creamy Cottage Cheese Mushroom Soup offers a rich, comforting bowl. This easy recipe blends savory mushrooms with smooth cottage cheese for a satisfying meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Velvety Base
01 -
2 cups 2% fat cottage cheese
02 -
4 cups low-sodium chicken or vegetable broth
03 -
1/2 cup 2% milk
→ Earthy Mushroom & Aromatic Core
04 -
1 lb cremini mushrooms, sliced
05 -
1 medium yellow onion, chopped
06 -
3 cloves garlic, minced
07 -
2 tbsp olive oil
08 -
1 tbsp unsalted butter
→ Savory Depth & Brightness
09 -
1 tsp dried thyme
10 -
1 tsp salt
11 -
1/2 tsp black pepper
12 -
2 tbsp nutritional yeast
13 -
1 tbsp fresh lemon juice
→ Fresh Garnish
14 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
Chop 1 medium yellow onion, mince 3 cloves garlic, and slice 1 lb cremini mushrooms. Roughly chop 2 tbsp fresh parsley for garnish. This initial prep ensures a smooth cooking process for your Creamy Cottage Cheese Mushroom Soup.
02 -
In a large pot or Dutch oven, heat 2 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add the chopped yellow onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
03 -
Add the sliced cremini mushrooms to the pot. Increase heat to medium-high and cook, stirring occasionally, for 8-10 minutes until the mushrooms release their liquid and turn golden brown. Stir in 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
04 -
While mushrooms cook, combine 2 cups 2% fat cottage cheese, 4 cups low-sodium chicken or vegetable broth, 1/2 cup 2% milk, and 2 tbsp nutritional yeast in a blender. Blend until completely smooth and creamy, ensuring no cottage cheese lumps remain. This forms the velvety base for your Creamy Cottage Cheese Mushroom Soup.
05 -
Pour the blended cottage cheese mixture into the pot with the sautéed mushrooms. Stir well to combine all ingredients. Bring the soup to a gentle simmer over medium-low heat, stirring occasionally, and cook for 5-7 minutes to allow flavors to meld and the soup to heat through.
06 -
Remove the soup from the heat. Stir in 1 tbsp fresh lemon juice. Taste and adjust seasoning with additional salt and black pepper if needed. The lemon brightens the rich flavors of this Creamy Cottage Cheese Mushroom Soup beautifully.
07 -
Ladle the hot Creamy Cottage Cheese Mushroom Soup into bowls. Garnish each serving generously with the chopped fresh parsley. Serve immediately and enjoy this comforting and nutritious meal.
# Notes:
01 -
For a richer flavor, you can use full-fat cottage cheese and whole milk. For a dairy-free option, use a plant-based cottage cheese alternative and unsweetened plant milk, adjusting seasoning as needed.
02 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
03 -
This soup is wonderful on its own, but also pairs beautifully with a crusty piece of bread for dipping or a light green salad for a complete meal.
04 -
For an extra smooth texture, you can blend a portion of the cooked mushrooms with the cottage cheese base before combining everything. This enhances the mushroom flavor throughout the soup.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Blender (immersion or regular)
03 -
Cutting board
04 -
Knife
05 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 253 kcal
Total Fat: 13 g
Total Carbohydrate: 14 g
Protein: 20 g