Creamy Chestnut Mushroom Soup

One overcast afternoon in San Diego—the kind that begs for something warm—I came home with a bag of pre-cooked chestnuts. I wasn’t planning a soup, just curious. But as mushrooms sizzled in butter and garlic perfumed the air, those chestnuts made their way into the pot.

The result was deeply comforting. The soup turned out silky and earthy, with a gentle sweetness from the chestnuts that made it feel like more than the sum of its parts. It’s amazing how a few humble ingredients can create something that feels like home.

Since then, Creamy Chestnut Mushroom Soup has been a quiet favorite in my kitchen. It’s the kind of dish that slows things down and makes you appreciate the moment. Perfect for cooler nights, long days, or anytime you want a bowl of something warm and nourishing.

Short Description

This creamy mushroom soup is layered with earthy richness from cremini mushrooms and sweet nuttiness from chestnuts. It’s partially blended for that perfect balance of smooth texture and chunky bites, with a finish of fresh thyme and a splash of cream. Cozy, comforting, and incredibly satisfying.

Why You’ll Love This Recipe

• Quick to make — around 55 minutes start to finish
• Deep, rich flavor that’s not heavy
• Vegetarian, and easy to make vegan
• Comforting texture with chunks of mushroom and smooth broth

Ingredients

Main Ingredients

• 2 tablespoons butter (or olive oil)
• ½ medium yellow onion, diced
• 2 garlic cloves, minced
• 1 lb (450 g) cremini or chestnut mushrooms, halved or sliced
• 6 oz (170 g) cooked chestnuts, quartered

Seasoning & Broth

• 4 sprigs fresh thyme (plus more for garnish)
• 5 cups vegetable broth (or chicken broth)
• 2 teaspoons soy sauce (or fish sauce for added depth)
• 1 teaspoon salt
• ¼ teaspoon ground white or black pepper

Finishing

• ⅔ cup heavy cream (or coconut/soy cream for dairy-free)

Optional Garnish

• Fresh thyme leaves
• Crispy sautéed mushrooms or a drizzle of truffle oil

Directions

Step 1: Sauté the aromatics
Melt butter in a large pot over medium heat. Add diced onion and cook for about 3 minutes until soft. Stir in garlic, mushrooms, and chestnuts. Cook for 5–7 minutes until mushrooms begin to brown and release moisture.

Step 2: Add broth and seasonings
Add the thyme sprigs, broth, soy sauce, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 25 minutes to let everything soften and the flavors deepen.

Step 3: Blend part of the soup
Remove the thyme sprigs. Use an immersion blender to roughly blend half the soup—leaving some mushroom and chestnut pieces for texture. If using a blender, work in batches and return blended soup to the pot.

Step 4: Add cream and finish
Stir in the cream and let the soup gently simmer for another 5 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with thyme or crispy mushrooms if desired.

Cooking Notes & Common Mistakes

• Let mushrooms brown fully before adding broth—this builds flavor
• Be cautious when blending hot soup—let it cool slightly and cover the lid with a towel
• If too thick, add extra broth at the end
• Tastes better the next day as the flavors meld

Serving Suggestions & Pairings

Serve with crusty sourdough bread or a light arugula salad. A dry white wine like Chardonnay pairs beautifully. This soup also makes a lovely starter for a fall dinner party.

Variations and Customizations

• Vegan: Use oil and plant-based cream
• Add protein: Top with crispy bacon or shredded chicken
• More umami: Stir in a teaspoon of white miso or drizzle truffle oil
• Nut-free: Swap chestnuts for sautéed cashews or hazelnuts

Storage & Reheating

Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently over low heat on the stove. If it thickens, stir in a splash of broth or cream to restore texture.

Nutrition Information (per serving, approx.)

• Calories: 220 kcal
• Protein: 5 g
• Carbohydrates: 15 g
• Fat: 16 g

Frequently Asked Questions (FAQs)

1. Can I use frozen chestnuts?
Yes, just thaw them slightly before cooking. They’ll soften during simmering.

2. What if I don’t have soy sauce?
You can use fish sauce, tamari, or even a dash of lemon juice for brightness.

3. How long will leftovers last?
Up to 4 days in the fridge. Freeze in portions for up to 3 months.

4. Do I have to blend the soup?
Not necessarily—but blending half the soup creates a creamy base while keeping texture.

5. Is this gluten-free?
Yes, just make sure your broth and soy sauce are certified gluten-free.

Conclusion

Creamy Chestnut Mushroom Soup is the kind of dish that makes your kitchen feel like a safe place. It’s comforting, simple, and just a little special. I love how it turns ordinary ingredients into something warm and memorable.

If you give it a go, I’d love to hear how it turns out. And if you liked this one, keep an eye out for my za’atar roasted pumpkin soup—it’s another cozy favorite coming your way.