Creamy Vegan Mushroom and Chestnut Soup (2025)

This rich and creamy Vegan Mushroom and Chestnut Soup is perfect as an elegant starter for Christmas Dinner or Thanksgiving or why not have it as cozy lunch for any time during the winter months when you want a pick-me-up!

Made with cooked sweet chestnuts, along with a rich combination of fresh mushrooms and dried mushrooms, this silky soup is perfect as an appetizer for cold days. You can choose to serve it in a giant bowl, or even in little mini bowls or shots for a fabulous wintery canape.

Serve it up with some toasted bread or why not make some yummy Vegan Garlic Knots like these ones From The Comfort of My Bowl. And if you love mushrooms as much as I do, you should definitely check out my Stuffed Vegan Portobello Mushrooms!

🍄Ingredients

Read through the ingredient list below for this Creamy Chestnut and Mushroom Soup, which helps to explain why I have chosen certain ingredients, plus also explain regional variations in names and varieties you can use. Check the recipe card for exact quantities.

• Chestnut/Cremini Mushrooms: These are the standard mushroom that you buy in a large pack in the grocery store or market. Depending on where you are from these can be called Chestnut Mushrooms, Cremini or Baby Bella Mushrooms. You can also choose white mushrooms or a combination.
• Cooked Chestnuts: Either purchase pre-packed chestnuts in a packet or jar (in the UK I buy the ones from Merchant Gourmet). Alternatively you can roast or cook your own chestnuts: I make my own Roasted Chestnuts in the Airfryer which are a great and easy way to cook them.
• Dried Wild Mushrooms: Depending on what is available to you. Dried mushrooms give an intensely mushroom depth of flavour that is unbeatable. You can choose mixed wild mushrooms, or just porcini mushrooms.
• Potatoes: A floury or all purpose type of potato is best for this soup as they gives a creamy texture without needing to use cream or dairy. UK: Choose Maris Piper or King Edward or similar. In the USA choose russet potatoes or red potatoes.
• Banana Shallots or White Onions: choose whatever you have available. The onion family are good friends with mushrooms, so you could even substitute for green onions or leeks for a milder flavour.
• Fresh Garlic Cloves: Fresh garlic really does make a difference to this recipe. If you don't like to chop garlic, then try some of the frozen or pre-chopped variety rather than garlic powder.
• Marsala Wine: marsala is a sweet fortified wine that pairs particularly well with mushrooms and chestnuts. You can choose to omit this, use white wine or see the substitutions list below for making this alcohol free.
• Thyme: fresh is nicest, but you can also use dried. If you want you can also add a bay leaf or two.
• Vegetable Broth Choose to use a pre-made cube or powder, or home made vegetable broth.
• Vegan Worcestershire Sauce: This adds a little savoury kick. You can also substitute a little soy sauce or tamari.
• Olive Oil: A little olive oil is added to the pan to help sauté the onions and garlic.
• Black Pepper: freshly ground black pepper to taste!
• Flakey Sea Salt: I like Maldon sea salt, but you can also use kosher salt.
• Red Pepper Flakes (Optional) : If you want a little kick, add some red pepper flakes.
• Oat or other plant-based single cream (Optional): to serve drizzled on top. You can also add some to the final soup if you want an extra creamy soup.

See recipe card for quantities.

👩‍🍳Instructions

Start the cooking process for this creamy vegan mushroom soup by adding the dried wild mushrooms to some boiling water and leave to rehydrate and infuse. You'll want them and their liquid!

1-4. Start by preparing the vegetables by peeling and chopping the potatoes. Clean the mushrooms with a damp cloth and roughly chop- you don't need to chop them finely. Finely dice the shallots/onion and the fresh garlic.

5. In a large saucepan or Dutch Oven, sauté the onion and garlic over medium-high heat until softened in a tablespoon of olive oil. Add the mushrooms and cook until they reduce down. About 10 minutes.

6. Now add the cubed potatoes and the herbs.

7. Add the dried mushrooms in with their mushroom 'tea' hot water.

8. Add the marsala wine and leave to simmer. Add vegetable stock as needed. Reserve some stock for later.

9.Add in the cooked chestnuts and keep cooking the soup until the potatoes are fully cooked through.

10. Use a hand /immersion blender to whizz the soup up until it is very well blended. (Or let cool a bit and carefully use a high speed jug blender)

10. Return the mushroom soup to the saucepan (if needed) then reheat through over a low heat. If you want an extra creamy soup, add some oat cream here. You can also add a little extra stock if the soup is too thick.

Be careful when reheating the blended soup, as it will splutter and plop (technical term) as it simmers.

Hint: Fry some slices of mushrooms in a little garlic oil and garnish the soup with them, along with some extra crumbled up chestnuts and some oat or soya cream to finish. Serve with crusty bread for dunking!

🌶️Substitutions & Variations

This chestnut and mushroom soup uses simple ingredients, but you can substitute some if you have extra dietary needs or want can't find certain ingredients.

• Alcohol Free or No Wine: If you don't want to use alcohol or wine in this recipe, use 2 tablespoons of apple cider vinegar or balsamic vinegar mixed with 2 teaspoons of sugar in with 2 tablespoon water. This helps provide the acidity and sweetness that wine would provide to balance the flavours of the soup.
• Other mushroom varieties: you can make this soup with any combination of mushrooms. Shitake or porcini mushrooms will add extra depth of flavor, while white button mushrooms are mild and less intense.
• Other fresh herbs: Fresh parsley or fresh dill would both be delicious to stir through or top the soup.
• No chestnuts: Why not try this Potato and Mushroom Soup recipe instead!

🔪Equipment

To make this soup, you'll need a dutch oven or large heavy saucepan for cooking the soup, then an immersion blender or high speed blender to whizz the soup up to make it lovely and creamy.

🥫Storage

This cozy chestnut and mushroom soup can be made ahead of time, which makes it perfect as an elegant starter for Christmas or Thanksgiving. To store, put it in an airtight container then pop in the fridge for up to 5 days. Alternatively freeze leftover soup for up to three months. I suggest freezing the soup in one or two person portions. To reheat, just simmer in a pot on the stove from frozen. Add a little extra broth or water if the soup is too thick. For best results, heat over a low heat, and stir frequently so you don't get any hot spots.

❓FAQ

More Mushrooms!

Are you a mushroom lover? Try my other mushroom recipes!

Make this a full meal:

Why not serve a zesty salad alongside this cozy soup.

📖 Recipe

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