Healthy Mushroom Soup Without Cream Recipe

Introduction

This healthy mushroom soup is comforting and flavorful without using any cream. It relies on blended cottage cheese for a creamy texture, making it a lighter, protein-rich option perfect for any season.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup onion, chopped (1 medium onion)
• 2 garlic cloves, minced
• 5 cups mushrooms, mixed varieties
• 3 cups chicken bone broth (use 4 cups for a thinner, higher protein soup)
• 2 cups 4% cottage cheese, blended
• ½+ teaspoon fine sea salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Sauté the chopped onion until just softened, about 4 to 5 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
2. Step 2: Add the sliced mushrooms, dried thyme, salt, and pepper. Sauté for 3 to 4 minutes until the mushrooms begin to soften.
3. Step 3: Pour in the chicken bone broth and heat the soup until warm. Turn off the burner to avoid overcooking.
4. Step 4: Use an immersion blender or a high-speed blender to blend the soup base until smooth. Allow the soup to cool slightly to prevent the cottage cheese from curdling.
5. Step 5: Stir in the blended cottage cheese until fully combined. Adjust seasonings with additional salt and pepper if needed, then serve immediately and enjoy!

Tips & Variations

• For a vegetarian version, substitute chicken bone broth with vegetable broth.
• Try adding fresh herbs like parsley or chives as a garnish for extra flavor.
• If you prefer a chunkier texture, blend only half of the soup and stir in the remaining mushrooms.
• Use low-fat or non-fat cottage cheese to reduce calories, keeping in mind it may slightly affect creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. Avoid boiling after adding cottage cheese for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, you can substitute the chicken bone broth with vegetable broth and replace the cottage cheese with a vegan cream alternative, such as blended tofu or cashew cream.

Why use cottage cheese instead of cream?

Cottage cheese provides a creamy texture with less fat and added protein, making the soup healthier while still rich and satisfying.

Healthy Mushroom Soup Without Cream Recipe

Print Recipe

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4.4 from 263 reviews

A healthy and comforting mushroom soup made without cream, using cottage cheese for creaminess and chicken bone broth for rich flavor. This easy-to-make soup sautéed on the stovetop combines sautéed onions, garlic, mixed mushrooms, and herbs, resulting in a smooth, protein-rich dish perfect for a nutritious meal.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Soup Base

• 1 tablespoon extra virgin olive oil
• 1 cup onion, chopped (1 medium onion)
• 2 garlic cloves, minced
• 5 cups mushrooms, mixed varieties, sliced
• 3 cups chicken bone broth (use 4 cups for a thinner, higher protein soup)

Creamy Blend

• 2 cups 4% cottage cheese

Seasonings

• ½+ teaspoon fine sea salt (or to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme

Instructions

1. Heat the oil and sauté onions: Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sauté until just softened, about 4-5 minutes.
2. Add garlic and cook briefly: Stir in the minced garlic and cook for about 1 minute until fragrant.
3. Sauté mushrooms and season: Add the sliced mixed mushrooms, dried thyme, sea salt, and freshly ground black pepper. Continue sautéing for 3-4 minutes until mushrooms release their moisture and soften.
4. Add bone broth and warm soup: Pour in the chicken bone broth and heat the soup until warm but not boiling. Turn off the burner.
5. Blend the soup base: Using an immersion blender or transferring to a high-speed blender, blend the soup base until smooth. Allow the soup to cool slightly to prevent cottage cheese from curdling.
6. Incorporate cottage cheese: Pour the blended cottage cheese into the pot and stir well to combine with the soup base, creating a creamy texture.
7. Adjust seasonings and serve: Taste and adjust salt and pepper if needed. Serve the soup immediately while warm and enjoy.

Notes

• For a thinner, higher protein soup, use 4 cups of chicken bone broth instead of 3 cups.
• Letting the soup cool slightly before adding cottage cheese helps prevent curdling.
• You can use mixed mushroom varieties such as cremini, shiitake, and button mushrooms for deeper flavor.
• This soup is naturally gluten free and low in fat due to the use of cottage cheese instead of cream.
• Use a high-speed blender or immersion blender for a smooth and creamy texture.

Keywords: mushroom soup, healthy soup, creamy mushroom soup, cottage cheese soup, low fat soup, stovetop mushroom soup, bone broth soup