Hearty Chestnut & Mushroom Soup
This savory, earthy Hearty Chestnut & Mushroom Soup is the epitome of winter comfort in a bowl. The chestnuts break down slightly during cooking, adding a creamy texture and a subtle sweet undertone that beautifully complements the rich umami of mushrooms and aromatic thyme.
For 6 servings
If using dried chestnuts, place them in a bowl and cover with hot water. Let them soak for at least 30 minutes (or overnight in cold water) until softened. Drain well and roughly chop.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pot. Increase the heat slightly and cook, stirring occasionally, for 8-10 minutes until they release their liquid and start to brown. This step is crucial for developing deep umami flavor.
Stir in the rehydrated and chopped chestnuts and the fresh thyme sprigs. Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld and chestnuts to soften further.
Remove the thyme sprigs from the soup. For a creamier soup, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, carefully transfer about half of the soup to a regular blender and blend until smooth, then return to the pot. Season generously with salt and freshly ground black pepper to taste.
If using, stir in the heavy cream (or plant-based cream) and heat through gently for 1-2 minutes, ensuring it does not come to a rolling boil. Ladle the hot soup into bowls.
Garnish each serving with fresh chopped parsley and an extra sprig of thyme, if desired. Serve immediately and enjoy this hearty, comforting meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even deeper mushroom flavor, consider roasting the mushrooms in the oven with a little olive oil before adding them to the pot.
- 2If you prefer a completely smooth soup, blend all of it until silky. For a more rustic, hearty texture, blend only half or mash some chestnuts with a spoon.
- 3Taste and adjust seasoning frequently throughout the cooking process. The amount of salt needed can vary based on your vegetable broth.
- 4This soup tastes even better the next day! Make a larger batch and enjoy the leftovers, as the flavors deepen overnight.
Adapt it for your goals.
Vegan/Dairy-Free
Substitute the heavy cream with an equal amount of full-fat coconut milk or a homemade cashew cream for a rich, dairy-free alternative.
Smoky FlavorSmoky Flavor
Add a pinch of smoked paprika or a dash of liquid smoke along with the broth for a subtle, intriguing smoky depth.
Protein BoostProtein Boost
Stir in cooked, shredded chicken, crumbled cooked Italian sausage, or pan-fried tofu cubes during the last few minutes of simmering for added protein.
Why this is on our healthy list.
Rich in Fiber
Chestnuts and mushrooms are excellent sources of dietary fiber, which supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Antioxidant Powerhouse
Mushrooms, especially cremini, and fresh thyme are packed with antioxidants that help protect the body's cells from damage caused by free radicals, supporting overall health.
Heart-Healthy
This soup is naturally low in saturated fat and cholesterol (especially if made dairy-free), and the use of olive oil contributes heart-healthy monounsaturated fats, supporting cardiovascular well-being.
Frequently asked questions
Yes, you can! You'll need about 250-300g of fresh chestnuts. Score them, boil for 10-15 minutes, then peel before chopping and adding to the soup. This will add to the prep time.
