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Classic Roasted Chestnut Soup

A rich and creamy soup made with roasted chestnuts, vegetables, and a touch of heavy cream, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb peeled roasted chestnuts vacuum-packed or jarred, or home-roasted and peeled
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 2 cloves garlic, minced
  • 5 cups low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp dry sherry optional
  • 1/4 tsp ground nutmeg
  • 1 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh chives, chopped for garnish
  • to taste Croutons optional for garnish

Method
 

Preparation
  1. Start by melting the butter in a large Dutch oven or soup pot over medium heat.
  2. Add the diced onion, celery, and carrot to the pot. Cook while stirring occasionally for 6-7 minutes until the vegetables are softened.
  3. Mix in the minced garlic and let it cook for an additional 30 seconds until fragrant.
Cooking
  1. Add the peeled roasted chestnuts to the pot. Stir them in to combine with the softened vegetables, allowing them to cook for an additional 2-3 minutes.
  2. Pour in the low-sodium chicken or vegetable broth, bringing it to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes until the chestnuts and vegetables are very tender.
Blending
  1. Use an immersion blender to puree the soup directly in the pot until it is completely smooth and creamy.
  2. If using a countertop blender, transfer in batches, ensuring to vent the lid slightly to let steam escape before returning it to the pot.
Finishing Thouch
  1. Stir in the heavy cream, dry sherry (if using), and ground nutmeg.
  2. Warm the soup over low heat for another 3-4 minutes, being careful not to let it boil once the cream is added.
Serving
  1. Add salt and pepper to taste, adjusting as necessary.
  2. Ladle the soup into bowls, garnishing with chopped chives and optional croutons. Enjoy!

Notes

This soup stores well in the refrigerator for up to four days, and it freezes for up to two months if made without heavy cream. Reheat carefully to prevent curdling.