Description
A comforting and creamy Cottage Cheese Mushroom Soup featuring sautéed mushrooms and onions simmered in herb-infused vegetable broth, blended for a smooth texture and enriched with protein-packed cottage cheese. Garnished with fresh parsley, this soup is a delightful vegetarian and low-fat option perfect for cozy meals.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 500 grams mushrooms, sliced (Button or cremini work well)
Broth and Seasonings
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt (Adjust to taste)
- 1/2 teaspoon black pepper
Creamy Addition and Garnish
- 250 grams cottage cheese
- 1/4 cup fresh parsley, chopped (For garnish)
Instructions
- Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes, stirring occasionally to avoid browning.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Sauté for another 7-10 minutes until the mushrooms release their moisture and turn tender and golden brown.
- Simmer with Broth and Seasonings: Pour in the vegetable broth, then add dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to combine the flavors.
- Blend Soup (Optional): For a smoother texture, carefully blend the soup in batches using a blender until you reach your preferred consistency. If you prefer a chunkier soup, you can skip this step.
- Add Cottage Cheese: Return the blended soup to the pot if blended, then stir in the cottage cheese. Warm the soup for an additional 3-5 minutes over low heat without boiling to allow the cottage cheese to melt into the broth.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately.
Notes
- You can adjust the thickness by blending more or less of the soup according to your preference.
- Use low-sodium vegetable broth to control the saltiness of the soup.
- For added richness, consider adding a splash of cream or milk when stirring in the cottage cheese.
- Button or cremini mushrooms are recommended for the best flavor and texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, Simmering, Blending
- Cuisine: International/Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 300 ml)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 10 mg
Keywords: Cottage cheese mushroom soup, creamy mushroom soup, vegetarian soup, low-fat soup, mushroom broth soup, healthy soup recipe
