Comforting Roasted Chestnut Soup Recipe Perfect for Fall

Posted on October 18, 2025

The rich aroma of roasted chestnuts and earthy mushrooms wafting through the air is the perfect way to welcome the cool, crisp days of fall. This comforting roasted chestnut and mushroom soup is like a warm hug in a bowl, ideal for cozy evenings or festive gatherings. I still remember the first time I made this recipe—it was a chilly autumn night, and the soup’s velvety texture and nutty flavor instantly became a family favorite. It’s one of those dishes that feels like a little indulgence but is surprisingly wholesome. If you’re looking for a simple, yet elegant soup to brighten your fall table, this recipe is a must-try!

What makes this roasted chestnut soup so special is its combination of flavors. The sweetness of the chestnuts balances beautifully with the deep umami of mushrooms, while a touch of cream gives it that luxurious, silky finish. Whether you’re enjoying it solo or serving it at a dinner party, this soup is guaranteed to impress. And the best part? It’s not as complicated as it sounds. With just a few ingredients and some simple steps, you can create a dish that feels gourmet without spending hours in the kitchen.

Why You’ll Love This Recipe

This roasted chestnut and mushroom soup isn’t just another fall recipe—it’s a celebration of the season in every spoonful. Here’s why you’ll fall head over heels for it:

Rich & Luxurious: The velvety texture and deep, earthy flavors make this soup the ultimate comfort food.
Warm Fall Vibes: Perfect for chilly evenings and seasonal gatherings, this soup is like autumn in a bowl.
Simple Ingredients: No need to hunt down exotic items—this recipe uses pantry staples and fresh produce that’s easy to find.
Perfect for Sharing: Whether it’s family dinners or hosting friends, this soup always gets rave reviews and seconds are guaranteed.
Impressively Easy: Despite its gourmet feel, this recipe comes together quickly and requires minimal effort.

What sets this soup apart is the roasted chestnuts—they add a unique nuttiness you won’t find in most mushroom soups. Pair that with a touch of cream and a sprinkle of herbs, and you’ve got a dish that’s both comforting and refined. The balance of flavors ensures it’s not too heavy but still incredibly satisfying. Honestly, it’s the kind of recipe you’ll want to make again and again, especially when the leaves start falling.

What Ingredients You Will Need

This roasted chestnut and mushroom soup is crafted from simple, wholesome ingredients. Each one plays a vital role in creating the perfect balance of flavors and textures:

Roasted chestnuts: About 1 cup, peeled and whole (store-bought or freshly roasted).
Cremini mushrooms: 12 oz, cleaned and sliced (also known as baby bella mushrooms).
Butter: 2 tablespoons, unsalted (adds richness).
Olive oil: 2 tablespoons (for sautéing).
Yellow onion: 1 large, finely diced (adds sweetness).
Garlic: 3 cloves, minced (for depth of flavor).
Vegetable broth: 4 cups (or chicken broth for a heartier flavor).
Heavy cream: 1/2 cup (optional but recommended for a silky finish).
Fresh thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried).
Salt and pepper: To taste.
Crusty bread: Optional, for serving.

While roasted chestnuts are the star, the mushrooms add a savory backbone, and the cream ties everything together beautifully. If you need substitutes, you can use coconut cream for a dairy-free option or swap cremini mushrooms for button or shiitake mushrooms.

Equipment Needed

Don’t worry—this soup doesn’t require fancy gadgets. Here’s what you’ll need:

Large soup pot: Essential for cooking everything evenly.
Blender or immersion blender: To achieve that creamy consistency (a food processor can work too).
Wooden spoon: Perfect for stirring without scratching your pot.
Knife and cutting board: For prepping your veggies and chestnuts.
Ladle: Makes serving the soup a breeze.
Roasting pan: If you’re roasting fresh chestnuts.

If you don’t have an immersion blender, a regular blender will work just fine. Just make sure to allow the soup to cool slightly before blending, and be careful not to overfill the blender.

Preparation Method

Start by preparing the chestnuts. If you’re using fresh chestnuts, score an “X” on the flat side of each chestnut and roast them in an oven preheated to 425°F (220°C) for 20-25 minutes. Let them cool slightly, then peel off the shells and set aside.
In a large soup pot, heat the butter and olive oil over medium heat. Once melted, add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the pot and cook for another minute, stirring constantly to avoid burning.
Stir in the sliced mushrooms and cook for about 6-7 minutes, or until they release their juices and start to brown slightly.
Add the roasted chestnuts to the pot, followed by the thyme, salt, and pepper. Stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
Remove the pot from heat and allow the soup to cool slightly before blending. Use an immersion blender or transfer the soup to a regular blender in batches, blending until smooth and creamy.
Return the blended soup to the pot and stir in the heavy cream. Heat gently on low for 5 minutes, adjusting the seasoning if needed.
Serve the soup warm, garnished with a sprinkle of thyme and paired with crusty bread for dipping.

Pro tip: If your soup is too thick, add a splash of broth or water to thin it out. And don’t forget—taste and adjust seasonings as you go!

Cooking Tips & Techniques

Here are a few tips to ensure your roasted chestnut and mushroom soup turns out perfectly:

Roasting chestnuts: If you’re roasting your own chestnuts, make sure to score them deeply to avoid them exploding in the oven.
Mushroom prep: Don’t wash your mushrooms under running water—it can make them soggy. Instead, wipe them clean with a damp cloth or paper towel.
Blending tips: If using a countertop blender, let the soup cool slightly before blending to avoid steam build-up causing spills.
Layering flavors: Sauté the onions and garlic until golden for a deeper flavor in your soup.
Make it ahead: This soup tastes even better the next day as the flavors continue to meld. It’s perfect for meal prep!

Variations & Adaptations

One of the best things about this roasted chestnut and mushroom soup recipe is how adaptable it is. Here are a few variations to try:

Dairy-Free: Swap the heavy cream for coconut milk or cashew cream for a vegan-friendly option.
Meaty Twist: Add cooked, shredded chicken or crispy bacon bits for a protein boost and extra flavor.
Spice It Up: Add a pinch of smoked paprika or cayenne for a subtle heat and smoky flavor.
Low-Carb Alternative: Replace the chestnuts with roasted cauliflower for a lighter, low-carb version.
Seasonal Touch: In spring, try adding a handful of fresh spinach or asparagus for a bright, green twist.

I’ve personally tried the dairy-free version using cashew cream—it’s just as creamy and indulgent as the original!

Serving & Storage Suggestions

This soup is best served warm and presented beautifully in a bowl with a garnish of fresh thyme or a drizzle of cream. Pair it with:

Crusty bread or garlic toast.
A side salad with a tangy vinaigrette.
A glass of dry white wine for a cozy dinner.

To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Reheat it gently on the stove or in the microwave, adding a splash of broth if it thickens too much.

Nutritional Information & Benefits

This roasted chestnut and mushroom soup is as nourishing as it is delicious! Here’s what you’ll love about the ingredients:

Chestnuts: Low in fat but rich in fiber, vitamins, and minerals.
Mushrooms: Packed with antioxidants and a great source of vitamin D.
Onions and garlic: Known for their immune-boosting properties.

Each serving contains approximately:

Calories: 210
Protein: 5g
Carbohydrates: 25g
Fat: 10g
Fiber: 4g

This soup is a great option for those who prefer lighter meals and is naturally gluten-free!

Conclusion

There’s something magical about a bowl of roasted chestnut and mushroom soup—it’s comforting, flavorful, and feels like the perfect fall indulgence. Whether you’re making it for yourself or serving it to loved ones, this recipe is sure to become a seasonal favorite. Don’t hesitate to tweak it to suit your taste, like adding a dash of spice or experimenting with dairy-free options. I love this soup because it’s simple yet feels like such a treat—it’s one of those dishes that makes you appreciate the cozy side of life.

If you give this recipe a try, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and let me know if you added your own twist. Happy cooking!

FAQs

Can I use canned chestnuts for this recipe?

Yes, canned chestnuts work well and save time. Just make sure they’re unsweetened and rinse them before using.

What can I use instead of heavy cream?

Coconut milk or cashew cream are great dairy-free alternatives for a creamy texture.

How do I roast chestnuts at home?

Score an “X” on the flat side of each chestnut, roast them at 425°F (220°C) for 20-25 minutes, then peel once cooled.

Can I make this soup ahead of time?

Absolutely! It tastes even better the next day. Store it in the fridge and reheat gently before serving.

What if my soup is too thick?

Add a splash of vegetable broth or water while reheating to thin it out to your desired consistency.

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