There’s something magical about a soup that wraps you up like your favorite fall sweater—and this Chestnut & Herb Cream Soup does exactly that. It’s cozy, a touch fancy, and filled with earthy, herb-infused depth. As a former personal chef and a mama who craves comfort in a bowl, I’ve tested and tweaked this one into the creamy gold standard. Best part? It’s simple enough for a weeknight, but lovely enough for a dinner party. So grab your favorite wooden spoon and let’s stir up something special.
Why You’ll Love This Recipe
This soup came about during a holiday season when I had a drawer full of chestnuts and no plan. A quick sauté, simmer, and blend later, and wow—pure velvet in a bowl with just the right pop of fresh herbs. It quickly became a family favorite.
- Velvety texture with a naturally sweet, nutty base
- Cozy and elegant—perfect for everyday or entertaining
- Easily made dairy-free or vegetarian
- Blends in under an hour for a fuss-free meal
- Great make-ahead option for holiday dinners
Ingredients Breakdown
Essentials
- 400g roasted, peeled chestnuts (about 2 cups)
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped (optional but adds depth)
- 750 ml vegetable or chicken stock
- 120 ml dry white wine (optional, but highly recommended)
- 150 ml heavy cream or coconut cream (for dairy-free)
- 1–2 tsp fresh lemon juice
- 1–2 tsp honey or sugar (optional, to balance chestnut flavor)
- 3 sprigs fresh thyme
- 5 fresh sage leaves
- 1 small rosemary sprig
- Salt and freshly ground black pepper, to taste
Pro Tips
- If starting from raw chestnuts, roast them: score with an “X,” roast at 400°F (200°C) for 25–30 minutes, then peel while warm.
- Canned or vacuum-packed chestnuts save time and taste great!
- Tie herbs together with kitchen twine for easy removal.
- No wine? A splash of sherry or a bit more stock works beautifully.
- Heavy cream creates the richest texture, but half-and-half or unsweetened almond cream are lovely too.
Step-by-Step Instructions
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil or butter over medium heat.
- Add the onion and celery (if using) with a pinch of salt. Sauté for 6–8 minutes until softened.
- Stir in the garlic and cook for another 1 minute until fragrant.
- Pour in the white wine and simmer for 2–3 minutes to reduce slightly and cook off the alcohol.
- Add chestnuts, stock, thyme, sage, and rosemary. Bring to a gentle simmer and cook uncovered for 15–20 minutes.
- Remove the herb sprigs and blend the soup using an immersion blender until velvety smooth. (Or blend in batches in a regular blender and return to the pot.)
- Stir in the cream and lemon juice. Adjust thickness with additional stock if needed.
- Season with salt, black pepper, and honey or sugar to balance the flavors. Optional: stir in a pinch of ground nutmeg.
- Ladle into warm bowls and garnish with a swirl of cream, fresh herbs, chopped roasted chestnuts, or a drizzle of olive oil.
Chef’s Tips and Tricks
- Don’t rush the onion and celery—this builds the flavor base.
- Always remove herb stems before blending to avoid stringy bits.
- If using a blender, let the soup cool slightly before blending to avoid splatters.
- Balance is key: the lemon juice adds brightness, and a tiny bit of sweet helps highlight the chestnuts.
- Soup too thick after blending? Just stir in stock ¼ cup at a time until it’s just right.
Recipe Variations and Serving Suggestions
- Vegan: Use olive oil and coconut cream, and skip the honey.
- Without wine: Add a teaspoon of apple cider vinegar near the end instead for acidity.
- Extra rustic: Reserve a handful of chestnuts and finely chop to stir in at the end for texture.
- Feeling fancy? Garnish with crispy sage leaves or truffle oil.
- Serve with: Rosemary focaccia, crusty bread, or a winter greens salad with balsamic vinaigrette.
FAQs
Can I make this soup ahead of time?
Absolutely! It actually tastes better the next day. Store in the fridge for up to 3 days. Reheat gently and add cream just before serving.
Can I freeze it?
Yes—just leave the cream out if freezing. Reheat, then stir in the cream once warmed through.
How can I make this more like a holiday appetizer?
Serve in small espresso cups or shot glasses with a mini spoon and a garnish of crème fraîche and crispy sage. Such a crowd-pleaser!
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 400g roasted, peeled chestnuts
- 2 tbsp olive oil or butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, chopped (optional)
- 750 ml vegetable or chicken stock
- 120 ml dry white wine (optional)
- 150 ml heavy cream or coconut cream
- 1–2 tsp fresh lemon juice
- 1–2 tsp honey or sugar (optional)
- Fresh thyme, sage, and rosemary sprigs
- Salt and pepper to taste
Instructions:
- In a large pot, heat oil or butter. Sauté onion and celery until soft. Add garlic and cook one more minute.
- Pour in wine (if using), simmer to reduce. Add chestnuts, stock, herbs. Simmer 15–20 minutes.
- Remove herbs. Blend until smooth. Stir in cream and lemon juice. Season to taste and serve.
Nutrition: ~240 calories per serving
Did you try this comforting Chestnut & Herb Cream Soup? I’d love to hear how it turned out! Leave a comment below, tag me @thekitchensaid on Instagram, or share a snap of your bowl with #ChestnutSoupJoy. Cozy soup club, anyone?
