There’s nothing like a warm bowl of soup on a chilly day, especially one that’s creamy and full of flavor. My first encounter with creamy soups was at my grandmother’s kitchen, where she’d whip up a comforting potato leek soup that felt like a warm hug. Inspired by her cozy recipes, I ventured into making my own creamy concoctions. This Creamy Cottage Cheese Mushroom Soup has become a favorite in my household, not only because it’s simple to prepare but also because of its rich, savory goodness. I still remember the first time I accidentally overcooked the mushrooms and ended up with a slightly charred flavor that surprisingly added an intriguing depth to the soup kitchen mishaps can lead to delightful surprises!
What Makes This Soup So Good:
- Creamy Texture: Thanks to the cottage cheese, this soup achieves a velvety mouthfeel without the need for heavy cream.
- Rich Umami Flavor: The combination of mushrooms and garlic creates a savory depth that warms you from the inside out.
- Customizable: Easily adapt this recipe for dietary needs or ingredient availability.
Ingredients:
- 1 cup (240g) cottage cheese
- 8 ounces (225g) mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (960ml) vegetable broth
- 1 cup (240ml) milk or a dairy-free alternative (such as almond or oat milk)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Smart Swaps:
- Cottage Cheese: Use Greek yogurt for a tangy twist or vegan cream cheese for a dairy-free version.
- Mushrooms: Try different varieties like shiitake or portobello for varied flavors.
- Vegetable Broth: Substitute homemade chicken broth for a heartier base.
Sourcing Tips:
- When selecting mushrooms, look for firm, plump specimens with a smooth surface. A slight sheen indicates freshness.
- Choose a cottage cheese brand that uses real milk and minimal additives for the best flavor.
Directions:
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 chopped onion and 2 minced garlic cloves, sautéing until softened (about 3-4 minutes).
- Incorporate the 8 ounces of sliced mushrooms, and cook until they begin to brown, stirring occasionally (approximately 5-7 minutes).
- Pour in 4 cups of vegetable broth and bring it to a simmer.
- Stir in 1 cup of cottage cheese and 1 cup of milk (or dairy-free alternative), letting it simmer for about 10 minutes.
- Blend the soup with an immersion blender for a creamy texture or use a regular blender for a chunkier consistency. If blending, allow the soup to cool slightly before transferring it.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Pro Tips:
- Make-Ahead: This soup can be made a day in advance. Just reheat gently before serving.
- Transport: Pack in a thermos for lunch or picnics—perfect for chilly afternoons!
- Re-Crisping: If you’re reheating on the stove, stir frequently to avoid burning the bottom.
Variations:
- Creamy Kale and Mushroom: Add a handful of chopped kale during the simmering stage for added nutrients.
- Spicy Kick: Incorporate a pinch of red pepper flakes or a splash of hot sauce while blending for a spicy version.
- Cheesy Delight: Stir in a handful of grated cheese (like Parmesan or Cheddar) for extra richness.
Serving Suggestions:
This soup pairs wonderfully with crusty bread or a side salad. It can also be served as an appetizer in small cups or mugs at gatherings.
Storage and Reheat:
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, gently warm on the stove over low heat, stirring frequently. If the soup thickens too much, simply add a splash of broth or milk to loosen it.
FAQs
Can I freeze this soup?
- Yes, you can freeze it for up to 3 months! Just be sure to leave out the fresh herbs until serving.
What can I substitute for vegetable broth?
- You can use chicken broth or even water, but the flavor may be less robust.
Is this soup suitable for vegans?
- Yes, simply use a dairy-free cottage cheese substitute and a plant-based milk for a full vegan option.
With its rich flavors and simple preparation, this Creamy Cottage Cheese Mushroom Soup is bound to become a go-to recipe in your kitchen too! Enjoy the warmth and comfort it brings, just like my grandmother’s legendary hugs.
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Creamy Cottage Cheese Mushroom Soup
A creamy, flavorful mushroom soup made with cottage cheese for a rich texture without heavy cream.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 1 cup (240g) cottage cheese
- 8 ounces (225g) mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups (960ml) vegetable broth
- 1 cup (240ml) milk or a dairy-free alternative (such as almond or oat milk)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 chopped onion and 2 minced garlic cloves, sautéing until softened (about 3-4 minutes).
- Incorporate the 8 ounces of sliced mushrooms and cook until they begin to brown, stirring occasionally (approximately 5-7 minutes).
- Pour in 4 cups of vegetable broth and bring it to a simmer.
- Stir in 1 cup of cottage cheese and 1 cup of milk (or dairy-free alternative), letting it simmer for about 10 minutes.
- Blend the soup with an immersion blender for a creamy texture or use a regular blender for a chunkier consistency. If blending, allow the soup to cool slightly before transferring it.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh herbs if desired.
Notes
For a heartier flavor, you can substitute vegetable broth for homemade chicken broth. This soup can also be made a day in advance and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian