Creamy Chestnut Mushroom Soup

This rich, velvety soup blends the earthiness of cremini mushrooms with the subtle sweetness of chestnuts, tempered by onion, garlic, thyme, and a touch of cream. It’s a cozy, elegant dish that works beautifully as a starter or light main.

Why You’ll Love This Recipe

I love this recipe because it turns humble ingredients into something special. The chestnuts give an unexpected sweet‑nutty layer, while half the soup is blended and the rest left chunky, giving a pleasing texture. It’s vegetarian and gluten‑free as written (and can easily be made dairy‑free), so it works for different dietary needs. It also reheats and freezes well, making it great for batch cooking.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ tablespoons butter or oil

• ½ yellow onion, diced

• 1 large clove garlic, minced

• 1 pound cremini mushrooms, cut into ½‑inch pieces

• 5 ounces prepared chestnuts, quartered

• 3–4 sprigs fresh thyme

• 48 ounces (6 cups) vegetable broth

• ¾ teaspoon salt

• ⅛ teaspoon ground white pepper

• ¼ cup heavy whipping cream

• Thyme leaves, for garnish

directions

1. In a large pot over medium‑high heat, melt the butter (or warm your oil). Add the diced onion and sauté until translucent, about 3 minutes.

2. Add the garlic, mushrooms, and chestnuts. Sauté for an additional 2 minutes, until softened and the mushrooms have shrunk.

3. Add the thyme sprigs, vegetable broth, salt, and white pepper. Bring the soup to a boil (full bubbles), then reduce to a simmer.

4. Let the soup simmer uncovered for about 20 minutes, until the chestnuts are softened. Remove and discard the thyme sprigs.

5. Let the soup cool for about 5 minutes off the heat. Then remove about half of it and carefully pour into a blender. Blend until smooth (if hot, vent the lid or cover with a towel).

6. Return the blended portion to the pot with the unblended half. Stir in the heavy cream to combine.

7. Ladle into bowls, adjust seasoning with extra salt or pepper as needed, and garnish with thyme leaves. Serve warm.

Servings and timing

• Servings: 6 to 8

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• To make this a fuller main‑dish soup, stir in cubed cooked chicken or sautéed tofu just before serving.

• For a totally smooth soup, blend the entire batch and optionally pass through a sieve or food mill.

• Substitute button mushrooms (or a mix of wild mushrooms) if cremini are unavailable.

• Swap fresh thyme for rosemary or sage for a different herbal character.

• Use roasted garlic in place of fresh for deeper caramelized flavor (use a bit more if roasted).

• For dairy‑free, omit or replace the cream with coconut cream or a nut milk (adjust to taste).

storage/reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To freeze, cool fully, then transfer to freezer‑safe containers; it keeps well up to 3 months. Thaw in the fridge (or partially on the counter) and reheat gently on the stovetop over low heat until the soup is warmed through. Stir occasionally to maintain texture and prevent scorching.

FAQs

What kind of chestnuts should I use?

I prefer prepared, peeled chestnuts (packaged or jarred) for convenience. You can also roast and peel raw chestnuts ahead of time and use them in this soup.

Can I make this soup vegan?

Yes. Use oil instead of butter, and replace the heavy cream with a plant‑based alternative (like coconut cream or cashew cream).

Can I make this ahead of time?

Absolutely. The soup benefits from resting, so making it a few hours ahead or even the day before is fine. Reheat gently when ready to serve.

How thick should the soup be?

It should be thicker than a plain broth, but still pourable. If it becomes too thick, thin it with a splash of broth or water when reheating.

Can I use chicken broth instead of vegetable broth?

Yes — chicken broth will add extra richness, but be aware it will no longer be vegetarian.

Conclusion

I find this creamy chestnut mushroom soup comforting and elegant at once. It never fails to feel special yet is straightforward to make. I enjoy serving it during colder months or holiday gatherings, and I’m confident it will become one of my go‑to soups when I want something a little different from the usual mushroom soup.