It is no understatement to say that roasted hazelnuts take the flavors in a lot of recipes to the next level. Even savory ones. This creamy mushroom and hazelnut soup combines their amazing taste in a comforting, warm bowl. Perfect for those cold days!
Even though they do add a great difference with their slight sweetness, the real star of this soup are the ROASTED HAZELNUTS. Yep. You heard right. roasted hazelnuts do not only make the best desserts and nut butters, they also happen to upgrade your savory meals. Like here, combined into a warm, flavorsome bowl of soup.
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Ingredients
I decided to use mixed mushrooms as base. I went for brown button mushrooms and oyster mushrooms, but the more varieties you can get the better! And don’t worry if you only find one kind of mushrooms. The result will be just as good. Heres a quick overview over all the ingredients you need for this creamy mushroom and hazelnut soup:
- MUSHROOMS: Its best if you find a mix of different varieties like oyster mushrooms, big oyster mushrooms, brown button, Criminolo etc. However, if you only manage to find type, don’t worry- the soup will still be delicious!
- CHESTNUTS: are one of my favorite foods during the colder months. They have a slight sweetness and nutty flavor that adds a lovely note to this soup.
- HAZELNUTS: become even more flavorsome once roasted! Usually I would use them in sweet dishes like desserts and breakfast recipes, but they also blend wonderfully into savory meals!
- GARLIC: is one ingredient I rarely miss out on when it comes to savory dishes!
- YELLOW ONION: just like garlic, this is a non negotiable ingredient in my opinion to create the most flavorsome savory dishes!
- SILKEN TOFU: makes the texture extra creamy and adds a bit more protein to this soup recipe.
- ROSEMARY, THYME& OREGANO: for more flavor. While vegetable broth instead of water already adds a little more taste, spices are just the key to flavorsome soups.
- CINNAMON: is optional, but I definitely recommend to use it as it rounds out the overall flavor really well. Just as with the roasted hazelnuts—trust me!
- WHITE WINE VINEGAR: to add a bit more “zingy” flavor and balance out the overall taste of the soup. I recommended using 1-2 Tbsp if you aren’t as much into a sour note as I am- I sometimes add a bit more than that to be happy with the result!
- VEGETABLE BROTH
- SALT AND PEPPER
- SPROUTS AND FRESH HERBS: this is optional, but there’s something a little more special when you have a beautifully decorated bowl of soup in front of you!
How to make this creamy mushroom and hazelnut soup
So, you are ready to give this recipe a try, but doubt that it is simple to make…let me take this worry away from your shoulders. Because I can assure you, it is PRETTY EASY.
One thing I do have to mention which might be the trickiest part for some is that you need a really good blender to get the creamiest result. Otherwise you might end up with remaining hazelnut chunks and, well, a not so pleasant soup experience!
- Roast hazelnuts.
- Sautee onions and garlic until slightly browned, then add the rest of the ingredients except for the silken Tofu and white wine vinegar.
- Cook for 15-20 minutes. Then blend the soup alongside the silken Tofu and vinegar in a strong blender. Season to taste with salt and pepper and more vinegar if you want to.
- Top with extra sautéed mushrooms, sprouts and additional nuts, a drizzle of olive oil…any toppings you like! Enjoy!!!
Storage
The creamy mushroom and toasted hazelnut soup is great to prepare ahead as it is also freezer friendly. The soup keeps in the fridge in an airtight container for up to two days. If you store the soup in the freezer, make sure to use it within around 2 months.
Here are a few more warming soup recipes you might like:
- Roasted sweet potato blender soup with crispy chickpeas
- Hummus soup
- Pumpkin, pear and coconut curry soup
Ready for pure coziness in a bowl?
Then let’s get stared! I really hope you enjoy my version of a creamy mushroom soup. Just trust me with the toasted hazelnuts-it might taste new at first, but you may actually find that the flavor is really pleasant and comforting!
ALL THE BEST
Creamy mushroom and hazelnut soup
Ingredients
- 500 g mixed mushrooms *
- 200 g chestnuts already with removed skin, steamed or roasted
- 1/3 Cup (80g) hazelnuts
- 4 garlic cloves
- 1 medium yellow onion
- 400 g block of silken tofu
- 2 Tsp dried oregano
- 1 Tsp dried thyme
- 3/4 Tsp dried rosemary
- 1/3 Tsp cinnnamon (optional but recommended)
- 1-2 Tbsp white wine vinegar
- 800 ml vegetable broth
- salt and pepper
- sprouts, parsley, extra hazelnuts, sautéed mushrooms, drizzle of olive oil to garnish (optional)
Instructions
- Start by prehetaing the oven to 200C. Line a baking tray with some parchment paper and layer the hazelnuts onto the tray. Roast for 10-15 minutes until golden and the skins start to peel off. Let cool completely, then remove as much skin as possible. An easy and efficient way to do this is by rubbing the nuts together between a kitchen towel.
- Next add the onion and minced garlic into a large pot and sautee for a few minutes until they start to get slightly brown in color. Add the mushrooms, chesnuts, peeled hazelnuts and dried herbs and cook for a few more minutes befor adding the vegetable broth.
- Cover the put, reduce the heat and let simmer for 15-20 minutes. Once ready cooked, stir through the silken Tofu, vinegar, a good amount of fresh black pepper and blend in batches.
- Season with salt to taste, then divide the soup between bowls and garnish wit the toppings you like. The soup keeps in the fridge stored in an airtight container for up to two days. You can also freeze the soup in an airtight container for up to 2 months. Enjoy!
