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Roasted Chestnut Soup with Cream

Silky, nutty, and decadently smooth, this roasted chestnut soup is pure comfort in a bowl. Finished with a swirl of cream, it’s the perfect way to bring elegance and warmth to your holiday table or a cozy night in.
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Course Main Course
Cuisine American

Ingredients
  

  • 2 cups roasted peeled chestnuts (about 12 oz)
  • Tip: Use vacuum-packed chestnuts for convenience or roast fresh ones.
  • 2 tablespoons unsalted butter
  • Alternative: Olive oil for a lighter version.
  • 1 medium onion chopped
  • Substitute: 2 shallots for a sweeter flavor.
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 2 cloves garlic minced
  • 4 cups chicken or vegetable stock
  • Vegetarian option: Use vegetable stock for a meat-free version.
  • 2 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ cup heavy cream plus more for garnish
  • Alternative: Half-and-half or coconut cream for a dairy-free option.
  • Salt and black pepper to taste
  • Fresh parsley or chives chopped, for garnish (optional)

Instructions
 

  • Prepare the Chestnuts
  • If using fresh chestnuts: Preheat oven to 425°F (220°C). Score an “X” on each chestnut, roast on a baking sheet for 20–25 minutes, then peel while still warm.
  • If using pre-cooked or vacuum-packed chestnuts, skip this step.
  • Sauté the Aromatics
  • In a large pot, melt butter over medium heat.
  • Add onion, carrot, and celery; cook for 5–7 minutes, stirring, until softened and fragrant.
  • Stir in garlic and cook for 1 minute more, just until aromatic.
  • Simmer the Soup
  • Add roasted chestnuts, thyme, bay leaf, and stock to the pot.
  • Bring to a boil, then reduce to a simmer.
  • Cook uncovered for 20–25 minutes, until vegetables and chestnuts are very tender.
  • Blend Until Smooth
  • Remove thyme sprigs and bay leaf.
  • Use an immersion blender to puree the soup until silky. (Or carefully transfer in batches to a blender.)
  • Stir in cream, then season with salt and pepper to taste.
  • Finish & Serve
  • Ladle soup into bowls, drizzle with extra cream, and garnish with fresh parsley or chives.
  • Cue: The soup should be smooth, pale golden-beige, with a rich nutty aroma and velvety mouthfeel.
Keyword Roasted Chestnut Soup with Cream
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