If you’re wondering how to make creamy chestnut soup from scratch, this article walks you through every step , no guesswork, just wholesome, comforting flavor. This chestnut soup is high in fiber, naturally gluten-free, and can be made vegan without losing its cozy charm.
I first made this on a chilly November night, the kind where the fog hangs low and you want dinner to hug you back. My youngest called it “holiday in a bowl,” and honestly, I couldn’t have said it better. Chestnuts bring that nutty sweetness, and the creaminess? Well, that’s the magic. Whether you’re serving it for a weeknight dinner or holiday starter, it’s a bowl that warms hearts and bellies.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
What You’ll Need
- 1 tablespoon olive oil
- 1 shallot (or ½ small onion), chopped
- 1 medium carrot, chopped (~⅓ cup)
- 1 stalk celery, chopped (~⅓ cup)
- 2 cloves garlic, minced
- 2½ cups cooked and peeled chestnuts (about 15 oz), plus extra for garnish
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 5 cups vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper (or black)
- ¼ cup heavy cream (optional)
- ¼ teaspoon grated nutmeg
Let’s Make It Together (So Simple!)
1. Sauté the Aromatics
Warm olive oil in a Dutch oven over medium heat. Add chopped shallot, carrot, and celery. Cook, stirring occasionally, for about 5–7 minutes until softened and fragrant. Your kitchen will already start to smell like comfort.
2. Add the Garlic
Toss in the garlic and stir for just 1 minute , it burns fast, so keep an eye on it!
3. Build the Flavor
Now, stir in your cooked chestnuts, thyme, bay leaf, broth, salt, and pepper. Bring the pot to a boil, then reduce heat to let it gently simmer for 15–20 minutes. You want everything fork-tender.
4. Blend It Up
Discard the bay leaf. Use an immersion blender to puree the soup right in the pot until it’s smooth and creamy. (A regular blender works too , just do it in batches!)
5. Cream + Nutmeg
If using, stir in the cream and bring it to a quick boil. Finish with a sprinkle of nutmeg. Taste test and adjust seasoning if needed.
6. Garnish & Serve
Ladle into bowls and top with extra chestnuts, a swirl of cream, or even crispy bacon bits if you’re feeling fancy.
Betty’s Best Tips
- No Cream? No Problem. This soup is plenty rich without it. Add a splash of oat milk or coconut cream if you want to keep it vegan.
- Foamy Top? Stir and bring it to one last boil to blend it in naturally.
- Make It a Meal: Add a handful of white beans or top with crispy pancetta for more protein.
Nutrition Snapshot (Per Serving)
- 287 calories
- 47g carbs
- 2g protein
- 10g fat
- 4g saturated fat
- 1g fiber
- 1484mg sodium
- 40mg Vitamin C
- 1mg Iron
Serving Ideas You’ll Love
- With a grilled cheese: Dip, sip, smile.
- Holiday starter: Top with crème fraîche and thyme sprigs.
- Rustic style: Serve with crusty sourdough and a drizzle of chili oil.
Fridge & Freezer Hacks
Let the soup cool completely before storing.
- Fridge: Up to 5 days in an airtight container.
- Freezer: Up to 3 months , thaw overnight in fridge.
- Reheat: Warm gently on the stove, add broth if it thickens too much.
Oops Moments I’ve Learned From
I once blended this soup with the bay leaf still in , don’t do that! It turns bitter fast. Also, one time I didn’t sauté the veggies long enough and the base just wasn’t as rich. Take your time on that step , it’s worth it.
Soup Questions Answered
Can I use canned chestnuts?
Absolutely! Just make sure they’re peeled and not sweetened.
Is this gluten-free?
Yes! Naturally so.
How can I make it vegan?
Skip the cream or use coconut cream. It’s just as dreamy.
Your Turn to Stir the Pot
If you make this cozy chestnut soup, let me know how it turned out! Snap a photo, tag @FlavorsByBetty on Pinterest or Instagram, and tell me what toppings you tried. I love seeing your spin on family-tested favorites.
Print
Creamy Chestnut Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting, creamy chestnut soup that’s high in fiber and naturally gluten-free. Perfect for chilly nights and holiday starters.
Ingredients
- 1 tablespoon olive oil
- 1 shallot (or ½ small onion), chopped
- 1 medium carrot, chopped (~⅓ cup)
- 1 stalk celery, chopped (~⅓ cup)
- 2 cloves garlic, minced
- 2½ cups cooked and peeled chestnuts (about 15 oz), plus extra for garnish
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 5 cups vegetable broth
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper (or black)
- ¼ cup heavy cream (optional)
- ¼ teaspoon grated nutmeg
Instructions
- Warm olive oil in a Dutch oven over medium heat. Add chopped shallot, carrot, and celery. Cook for about 5–7 minutes until softened.
- Add garlic and stir for 1 minute.
- Stir in cooked chestnuts, thyme, bay leaf, broth, salt, and pepper. Bring to a boil, then reduce heat to simmer for 15–20 minutes.
- Discard the bay leaf. Use an immersion blender to puree the soup until smooth.
- If using, stir in cream and bring to a quick boil. Finish with nutmeg.
- Ladle into bowls and garnish with extra chestnuts or cream.
Notes
This soup can be made vegan by skipping the cream or using coconut cream. Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Sugar: 3g
- Sodium: 1484mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg