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We're all about the holiday feels over here and this silky chestnut soup just puts us over the top. Creamy and smooth, with a sweet and savory nutty flavor, this soup is so cozy!
Made with sweet roasted chestnuts, a touch of apple cider and brandy, herbs and some cream, this chestnut cream soup is heaven in a bowl. Plus...a little crumbled bacon and some creme fraiche on top...who can say no to delicious soups like this???
Not only is this recipe for chestnut soup amazing for Christmas dinner, but honestly this soup is the perfect treat all Fall and Winter long as long as you can get your hands on some chestnuts (chestnut season is typically August through October) served alone or with crusty bread or some air fryer garlic bread.
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Why this chestnut soup recipe works
- This delicious soup is ultra simple to make, with just a few easy steps and a nice earthy flavor.
- It can easily be made in advance and heated when ready to serve, which makes it perfect for busy holiday meals.
- There are so many different variations you can use (I've included some below in the ingredients section) to make it your own!
- A touch of cream, along with the natural creaminess of the chestnuts, gives this comforting soup a very smooth a luxurious feel, much like this butternut squash and red pepper soup.
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Ingredients to make creamy chestnut soup
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
You can use steamed, boiled or roasted chestnuts for this recipe. I have had trouble finding them in the store, so you can get these fully cooked chestnuts on Amazon. If they are not already cooked and peeled, you'll need to roast and peel them (remove them from the shells).
Chestnut trees in the US were hit with a disease a few decades ago and have never fully recovered. Most chestnut you buy will be Italian chestnuts or Chinese chestnuts.
A touch of fennel is used to add another dimension of sweet to the soup, which is brought out even more by the nutmeg.
We use a combination of brandy and apple cider to bring out the flavor of the chestnuts even more. Substitute additional apple cider for the brandy if preferred.
For a rich texture, this instant pot chicken bone broth is amazing!
Heavy cream is what gives this French cream of chestnut soup it's silkiness and creaminess.
Variations and substitutions
- Top with crispy fried onions or garlic.
- Mix in 1 cup of crockpot pumpkin puree, chopped leeks, celery or potato puree.
- Stir in shredded Parmesan cheese at the end when ready to serve.
- Substitute crispy fried pancetta for the bacon.
- To make this vegan chestnut soup, omit the bacon, use olive oil instead of butter, vegetable stock instead of chicken stock, and coconut cream in place of the heavy cream.
- If you can't find creme fraiche, you can also use Mexican crema or even sour cream.
- Serve this cream of chestnut soup with roasted or sauteed fresh mushrooms (we love porcini or shiitakes).
- Use roasted chestnuts to make roasted chestnut soup.
- Substitute any fresh herbs you prefer for the fresh thyme.
- Add additional cream to make it luxuriously creamy.
Step by step instructions
- Heat the butter in a Dutch oven or large pot over medium heat.
- Add the onions and fennel and sauté until softened.
- Add the peeled chestnuts, pepper, salt, bay leaf, thyme and nutmeg and stir to combine.
- Add the brandy and cook 2-3 minutes, until most liquid has evaporated.
- Add the apple cider and cook 1-2 minutes. Add the broth and bring to a boil. Reduce heat and simmer, uncovered, on low heat for 20 minutes, stirring occasionally.
- Remove from heat and let cool slightly before adding it to the blender in batches. Add to the blender and puree until smooth. Add the purée back to the pot and heat over medium heat. Add the heavy cream and bring to a simmer for 5 minutes. Add additional salt and pepper if needed.
- Remove from heat and serve garnished with crumbled crispy bacon, chopped fresh chives and a drizzle of creme fraiche.
Expert tips for French chestnut soup
- Let the mixture cool slightly before adding it to the blender otherwise the heat could cause the top to pop off the blender.
- Add additional salt to taste after stirring in the cream.
- Make these oven roasted chestnuts if you want to have this be totally from scratch.
- Use an immersion blender instead of the countertop blender if you have one (saves some cleaning).
- If using fresh, unshelled chestnuts, you'll need about 2 pounds.
- If it's too thick, thin it with a touch of half and half.
Frequently asked questions
When cooked, chestnuts (or aux marrons in French) have a nutty, sweet flavor and a soft, creamy texture.
If using them to cook with, boiling them works great as they become very smooth and perfect for pureeing. However, for eating as a snack, roasting brings out the best flavor in the chestnuts.
Leftovers can be stored in a covered container in the fridge for up to 3 days. Reheat in a saucepan over medium heat, stirring, until heated through. You can also reheat in a microwave for 30 second intervals until heated.
Leftover chestnut soup can be stored in an airtight container in the freezer for up to 6 months. Thaw in the fridge overnight, then reheat according to the instructions above.
More delicious soup recipes
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Recipe
Creamy Chestnut Soup
Ingredients
- 15 ounces chestnuts without shells
- 1 tablespoon butter
- ½ cup diced onion
- 1 cup chopped fennel
- 1 bay leaf
- 1 sprig fresh thyme
- 1-2 teaspoons salt start with one and adjust to taste
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- ¼ cup brandy
- ¼ cup apple cider
- 5 cups chicken stock substitute vegetable stock
- ½ cup heavy cream substitute coconut cream
- 8 pieces bacon cooked and crumbled (optional - for topping)
- 2 tablespoons diced chives optional - for topping
- creme fraiche optional - for topping
Instructions
- Heat the butter in a Dutch oven or large pot over medium heat.
- Add the onions and fennel and sauté until softened.
- Add the chestnuts, pepper, salt, bay leaf, thyme and nutmeg and stir to combine.
- Add the brandy and cook 2-3 minutes, until most liquid has evaporated.
- Add the apple cider and cook 1-2 minutes.
- Add the broth and bring to a simmer. Simmer, uncovered, for 20 minutes.
- Remove from heat and let cool slightly before adding it to the blender. Add to the blender and puree until smooth.
- Add it back to the pot and heat over medium heat. Stir in the cream and bring to a simmer for 5 minutes.
- Remove from heat and serve garnished with crumbled bacon, chopped chives and a drizzle of creme fraiche.
Expert Tips:
- Let the mixture cool slightly before adding it to the blender otherwise the heat could cause the top to pop off the blender.
- Add additional salt to taste after stirring in the cream.
- Make these oven roasted chestnuts if you want to have this be totally from scratch.
- Use an immersion blender instead of the countertop blender if you have one (saves some cleaning).
- If using fresh, unshelled chestnuts, you'll need about 2 pounds.
- If it's too thick, thin it with a touch of half and half.
Nutrition
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