Creamy Chestnut & Mushroom Soup

Silky, earthy, and brimming with autumn flavors, this soup is a hug in a bowl. Roasted chestnuts and mushrooms blend into a velvety purée, finished with thyme and a touch of cream. Serve with crusty bread for the ultimate comfort meal!

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 320kcal

Equipment

Medium Saucepan

Immersion Blender

Ingredients

2 tbsp olive oil
2 large shallots diced
3 garlic cloves minced
2 sprigs fresh thyme plus extra for garnish
1 lb 450g cremini mushrooms, sliced
¼ cup dry white wine optional
1.5 cups 200g cooked chestnuts (jarred or vacuum-packed)
4 cups vegetable stock
½ cup heavy cream or coconut cream
Salt pepper, and nutmeg to taste
Truffle oil or chives optional garnish

Instructions

In a large pot, heat olive oil over medium. Sauté shallots until soft (3-4 mins). Add garlic and thyme; cook 1 minute.
Add mushrooms and a pinch of salt. Cook until golden (8-10 mins), stirring occasionally.
Pour in wine (or ¼ cup stock) to deglaze the pot, scraping up browned bits.
Add chestnuts and stock. Simmer for 15 mins. Discard thyme sprigs.
Blend until smooth. Stir in cream, then season with salt, pepper, and a pinch of nutmeg.
Serve hot, garnished with a drizzle of truffle oil, fresh thyme, or crispy mushrooms.

Notes

Texture Tip: For extra silkiness, strain the soup through a fine-mesh sieve after blending.

Freezing: Omit cream if freezing. Add it when reheating.

Mushroom Swap: Use wild mushrooms (like chanterelles) for a gourmet twist.

Vegan Version: Substitute coconut cream and use vegan butter.

Make Ahead: Flavors deepen overnight—ideal for meal prep!

Nutrition