The Best Chestnut Soup
What I love most about this autumn chestnut soup is its balance of earthy, slightly sweet flavors. The roasted chestnuts give it a deep, nutty aroma that fills the kitchen the moment you start cooking.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden spoon
- Blender or immersion blender
- Chef’s knife
- Cutting board
- Measuring Cups & Spoons
Ingredients
For the Soup
- 2 cups roasted chestnuts chopped
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- Salt and black pepper to taste
Optional Garnish
- Drizzle of cream or a swirl of crème fraîche
- Fresh parsley or chives chopped
- Toasted chestnut pieces for topping
Instructions
Prepare the Aromatics
- Heat the butter and olive oil in your large soup pot over medium heat.
- Add the chopped onions and cook, stirring occasionally, until they’re soft and translucent, about 5–7 minutes.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Pro tip: Don’t let the garlic brown—it can turn bitter and overwhelm the delicate chestnut flavor.
Add the Chestnuts
- Stir in the chopped roasted chestnuts with the onions and garlic.
- Cook for 2–3 minutes, allowing the chestnuts to soak up the buttery aroma.
- Pro tip: Gently press a few chestnuts with the back of your spoon; this helps them break down slightly for a creamier soup later.
Pour in the Broth and Simmer
- Add the vegetable or chicken broth and sprinkle in the thyme.
- Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 20–25 minutes.
- Check occasionally and stir, making sure nothing sticks to the bottom.
- Pro tip: Simmer gently—vigorous boiling can make the soup less smooth.
Blend Until Smooth
- Remove the soup from heat. Use an immersion blender to puree the soup directly in the pot until silky and creamy.
- Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Pro tip: If using a regular blender, fill it only halfway and cover the lid with a kitchen towel to prevent splatters.
Add Cream and Seasonings
- Stir in the heavy cream and season with salt and black pepper to taste.
- Return the soup to a gentle heat for 2–3 minutes, stirring occasionally, until warmed through.
- Pro tip: Taste before adding more salt—chestnuts are naturally sweet, so you might need less than expected.
Serve and Garnish
- Ladle the soup into bowls and add optional garnishes like a drizzle of cream, fresh parsley, or toasted chestnut pieces.
- Serve hot with crusty bread or a light salad on the side.
- Pro tip: A small swirl of cream not only adds richness but also makes it look restaurant-worthy.
Notes
Nutritional Value (per serving)
- Calories: ~280–320 kcal
- Protein: 4–5 g
- Fat: 18–20 g
- Carbohydrates: 28–30 g
- Fiber: 5–6 g
- Sugar: 4–5 g
- Sodium: ~600–700 mg