Making your own soup chestnut mushroom soup is so easy! And this recipe tastes so much better than the pre-packed and wrapped liquids you can buy at the supermarket.

Add some extra vegetables / beans / nuts / seeds / rice / noodles or anything else to make your dinner extra satisfying. Grill a few slices of bread, choose your favorite bread spread, and dine away.

Enjoy your evening 🥘!


Chestnut mushroom soup

Autumn season might be suit best for recipes that include chestnut soup, but I love to prep this quick recipe all year round.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 286 kcal


  • frying pan
  • measuring cups & spoons
  • scale
  • knife
  • cutting board
  • food processor
  • soup pot


  • 1,8 pound chestnut mushrooms
  • 3,5 cups vegetable broth
  • 1 cup cooking cream plant based like Oatly or Alpro
  • 2 small red onions
  • 2-3 cloves garlic
  • 6 sprigs thyme
  • 4-6 tbsps olive oil
  • salt & pepper to taste


  • Preheat a frying pan over medium-high heat.
  • Peel and finely chop the garlic gloves and red onions.
  • Add to the frying pan with 1 tablespoon of oil.
  • Reduce heat to medium-low and bake for 5-10 minutes.
  • Rinse and clean the chestnuts. Roughly chop all chestnuts and add to the frying pan.
  • Bake the mixture until golden brown for about 5-10 minutes.
  • When golden brown, add everything to a food processor.
  • Add 1/3 of the vegetable broth, cooking cream, thyme and salt & pepper.
  • Process until smooth.
  • Pour the mixture in a large soup pot.
  • Add the remaining vegetable broth and bring to boil for 10-15 minutes.
  • Add extra thyme, salt or pepper if desired.


Calories: 286kcalCarbohydrates: 24gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 885mgPotassium: 1125mgFiber: 2gSugar: 14gVitamin A: 519IUVitamin C: 7mgCalcium: 64mgIron: 1mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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