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Chestnut Soup

A velvety French soup of roasted chestnuts, tender aromatics, and rich broth simmered together and blended with heavy cream.

45 minMediumServes 4310 cal/serving

FrenchSoupStovetop and BlenderVegetarianHigh FiberGluten-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 tbsp unsalted butter
  • 1 cup shallots, diced
  • 2 celery stalks, chopped
  • 2 cups roasted chestnuts, peeled
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 4 fresh thyme sprigs
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, ground

Instructions

  1. 1

    Melt 2 tbsp unsalted butter in a pot over medium heat.

  2. 2

    Add 1 cup diced shallots and 2 chopped celery stalks, cooking 5 minutes until softened.

  3. 3

    Stir in 2 cups peeled roasted chestnuts, 4 fresh thyme sprigs, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper.

  4. 4

    Pour in 4 cups vegetable broth and simmer for 20 minutes.

  5. 5

    Discard thyme, blend soup until smooth, and return to pot.

  6. 6

    Stir in 1/2 cup heavy cream and warm gently before serving.

Questions

Can I make Chestnut Soup dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Chestnut Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Chestnut Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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