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A bowl of chestnut soup with a glass of sherry

Chestnut Soup

A simple recipe for chestnut soup flavoured with rosemary and sherry. Comfort food at its most satisfying.
Course Soup
Cuisine English
Prep Time 10 minutes
Cook Time 45 minutes
Soaking Time 20 minutes
Servings 4
Calories 168kcal


  • 5 g dried porcini mushrooms soaked in 250ml boiling water for 20 mins
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 100 g carrots diced
  • 2 cloves garlic finely chopped
  • 2 tbsp fresh rosemary finely chopped
  • 150 g chestnut mushrooms roughly chopped
  • 3 tbsp cream sherry check it's suitable for vegans
  • 2 tbsp tomato puree
  • 180 g chestnuts cooked and peeled (I buy them ready done)
  • 1 litre vegetable stock
  • salt and pepper to taste


  • Soak the dried porcini in 250ml of water for 20 minutes. Drain, KEEPING THE SOAKING LIQUID, and chop finely.
  • Heat the olive oil in a large saucepan and fry the onion, carrots, garlic and rosemary very gently on a low heat for 5 minutes.
  • Add the drained, chopped porcini and the sliced fresh mushrooms and cook for a further 10 minutes until the vegetables are soft.
  • Add the porcini soaking liquid, sherry, tomato puree, chestnuts and stock and simmer for 30 minutes.
  • Remove 1 cup full of the mixture, blend until smooth and return it to the soup. Stir it through.
  • Season to taste with salt and pepper.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 168kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4247IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 1mg