Roast Chestnut Soup Recipe

Name: Roast Chestnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon butter; 1 onion medium, sliced; 1 cup roasted chestnuts chopped, about 12 nuts. You could also use vacuum-packed chestnu; 1 sage leave, rolled and 'ragged, chiffonaded'; 2 teaspoons thyme leaves fresh lemon; 2 whole garlic cloves peeled; 2 9/16 cups water; salt; black pepper; 2 carrots peeled and chopped; fresh chilies Optional to cook:; 1 1/8 cups bacon bits desalted and fried

Servings: persons

1 teaspoon butter
1 onion medium, sliced
1 cup roasted chestnuts chopped, about 12 nuts. You could also use vacuum-packed chestnu
1 sage leave, rolled and 'ragged, chiffonaded'
2 teaspoons thyme leaves fresh lemon
2 whole garlic cloves peeled
2 9/16 cups water
salt
black pepper
2 carrots peeled and chopped
fresh chilies Optional to cook:
1 1/8 cups bacon bits desalted and fried

1
Heat butter in a large saucepan. When melted, add the onions and a pinch of salt and black pepper.
2
Cook on low - medium heat for about 5 minutes, till onions just take on colour
3
Add the chestnuts, sage and 1 teaspoon of lemon thyme leaves and stir for a couple of minutes
4
Then add water and let simmer for 15 - 20 minutes till the chestnuts are soft. Season well and blend with a handheld blender or in a food processor
5
Put back on the heat and add the other teaspoon of lemon thyme.If the soup is too thick, add some water to thin. Add the carrots and let cook on low heat till carrots are soft.
6
Serve, with slices of bread, a spoonful of creme fraiche (if using) and bacon bits.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon butter, 1 onion medium, sliced, 1 cup roasted chestnuts chopped, about 12 nuts. You could also use vacuum-packed chestnu, 1 sage leave, rolled and 'ragged, chiffonaded', and more.

Yes, Roast Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chestnut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions