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Roasted Chestnut Soup

This Chestnut Soup recipe unleashes the earthy, nutty magic of roasted chestnuts, transforming them into a velvety smooth, soul-warming masterpiece. With hints of sage and a touch of cream, it's guaranteed to become your new autumnal obsession.

January 3, 2024
Chestnut SoupPhoto By Canva
Difficulty Medium
Servings 4-6 people
Preparation 15 mins
Cooking 40 mins
Total 55 mins



  1. Preheat the oven to 400 °F (200 °C). Toss the peeled chestnuts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, or until golden brown and tender. Let them cool slightly, then peel off any remaining skin.
  2. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
  3. Pour in the broth and bring to a simmer. Add the roasted chestnuts and simmer for 15 minutes, allowing the flavors to meld.
  4. If you prefer a richer soup, stir in the heavy cream.
  5. Add the dried sage and season with salt and pepper to taste.
  6. Using an immersion blender or in batches in a regular blender, puree the soup until smooth and velvety.
  7. Serve the soup hot, garnished with a drizzle of cream, a sprinkle of crushed sage, or a touch of toasted walnuts for an extra nutty crunch.
Nutrition Facts
Serving Size 1 Chestnut Soup
Serves 4-6
Amount Per Serving
% Daily Value*
Total Fat 12 g15.4%
Protein 6 g12%
Cholesterol 25 mg8.3%
Sodium 500 mg21.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Choose fresh, firm chestnuts for the best flavor. Avoid any that have holes or are soft to the touch.
  • If using fresh chestnuts, roasting them beforehand can enhance their flavor. Cut an 'X' into each chestnut and roast in the oven until they open up. For more, check out our ‘How To Roast Chestnut?’ article.
  • After roasting, wrap the chestnuts in a kitchen towel for a few minutes. This makes them easier to peel.
  • Balance the sweetness of the chestnuts with savory ingredients like onions, garlic, and herbs like thyme or sage.
  • For a healthier option, use a potato or parsnip to add creaminess to the soup instead of heavy cream.
  • Use a good-quality vegetable stock for a richer flavor. Homemade stock is best, but store-bought works too.
  • Blend the soup well to achieve a smooth, creamy texture. A high-powered blender or immersion blender works best.
  • Season your soup generously with salt, pepper, and a pinch of nutmeg to enhance the chestnut flavor.
  • Garnish with a drizzle of truffle oil, roasted chestnut pieces, or fresh herbs for added flavor and presentation.
  • This soup stores well in the refrigerator for a few days and can be gently reheated on the stove. Avoid boiling to maintain the texture.
Rate This Recipe

This creamy Chestnut Soup rooted in autumnal traditions, brings the rich, nutty essence of chestnuts to the forefront. There's a new autumnal hero in town, and its name is chestnut soup. Forget the canned, one-dimensional broths of yore. Infused with the subtle earthiness of sage and with a touch of cream, this soup is comfort in a bowl. So gather your ingredients, fire up the oven, and prepare to embark on a culinary journey to creamy chestnut soup.

Origins of Chestnut Soup

While pumpkin spice might dominate the autumnal menu, there's an ancient treasure waiting to be discovered – the humble chestnut. This roasted chestnut soup recipe transports you beyond ordinary broths, drawing on a rich culinary history stretching back centuries. The first whispers of creamy chestnut soup can be traced to medieval France, where roasted chestnuts, a prized winter delicacy, were often simmered into warming stews and potages. Over time, this simple yet elegant dish spread across Europe, eventually finding its way across the Atlantic to American tables.

This recipe embraces French tradition, but with a modern twist. Instead of spending hours in a simmering pot, we harness the power of roasting to unleash the earthy sweetness and caramelized depths of chestnuts. Roasting not only intensifies their flavor but also makes them delightfully tender, providing a velvety smooth texture for the soup. Then the chestnuts are boiled with sage. Finally, a dollop of whipped cream (optional, of course) adds richness and creamy texture.

So, ditch the predictable and embrace the extraordinary. This roasted chestnut soup recipe isn't just a delicious autumnal treat; it's a journey through culinary history, a celebration of heritage, and a testament to the enduring power of comfort food. Let the earthy aroma of roasted chestnuts fill your kitchen, let the velvety smoothness caress your palate, and let the whispers of the French countryside warm your soul with every spoonful. Because this isn't just a chestnut soup; it's a story waiting to be savored. So gather your loved ones, raise a toast (perhaps with a glass of crisp cider), and embark on a culinary adventure through time with each bowl of this heavenly roasted chestnut soup.

How To Choose Chestnut?

For the richest, most vibrant flavor, seek plump, glossy chestnuts with firm shells and no cracks or blemishes. They should feel heavy in your hand and offer little give – a sign of moisture-packed goodness. If fresh chestnuts are elusive, despair not! Dried chestnuts, while lacking the fresh intensity, still offer a delectable option. Choose vacuum-packed bags or tightly sealed containers to preserve their quality.

  • When it comes to chestnuts, bigger isn't always better. Smaller chestnuts, ideally around the size of a walnut, tend to have sweeter, meatier flesh and are easier to peel. Avoid overly large ones, as they can be dry and less flavorful.
  • Peeling chestnuts can be a battle, but a few tricks can make it a breeze. Score an X on the flat side of each nut before roasting or blanching them. The heat will expand the shell, making peeling a cinch. Alternatively, freeze the chestnuts overnight – the ice crystals will work their magic on the shells, allowing you to peel them off like paper after thawing.
  • Fresh chestnuts are best enjoyed within a week, stored in a cool, well-ventilated place. Dried chestnuts can last for months if kept in an airtight container in a pantry. Once peeled, cooked, or vacuum-packed, refrigeration extends their shelf life for 3-5 days.
  • Roast them whole for a satisfying snack, grind them into flour for gluten-free baking, or add them to stews, risottos, and stuffing for a nutty, earthy punch. They even shine in desserts, blending beautifully into cakes, ice creams, and puddings.

So choose wisely, prepare skillfully, and savor every nutty note this autumnal treasure has to offer. The culinary possibilities are endless, and your taste buds will thank you for every delectable bite. Remember, a perfectly chosen chestnut is just the beginning of a flavor adventure waiting to unfold!

What To Serve with Chestnut Soup?

Chestnut soup pairs well with a variety of accompaniments that complement its rich and nutty flavor.

Here are our delicious recipes that you can serve with Chestnut Soup:

How To Store Chestnut Soup?

Storing your delicious chestnut soup is a breeze, ensuring you can savor its creamy goodness for days to come! Here's how to keep the chestnut soup:

  • Before diving into storage, let the soup cool completely to room temperature. This prevents rapid temperature changes that can foster bacterial growth.
  • Choose airtight containers made from non-reactive materials like glass, ceramic, or high-quality stainless steel. These prevent unwanted flavors from leaching into your soup and inhibit oxidation that dulls its vibrancy.
  • Divide your soup into smaller portions (single or family-sized) for easier reheating and to avoid unnecessary temperature fluctuations.
  • Once cool, transfer your soup containers to the fridge. Stored properly, it will stay fresh and delicious for up to 3 days. Mark the containers with the date to keep track of freshness.
  • For longer-term storage, embrace the icy expanse of the freezer! Transfer your cooled soup to freezer-safe containers or airtight bags, squeezing out excess air to prevent freezer burn. Label them with the date and freeze for up to 3 months.


When the craving strikes, thaw your frozen soup overnight in the refrigerator for the safest and most even reheat. You can also thaw it by submerging the sealed container in cold water, changing the water regularly.

To reheat, gently warm your soup on the stovetop over medium heat, stirring occasionally to prevent scorching. Alternatively, use a microwave on low power, taking breaks to stir and ensuring it doesn't overcook.

Bonus Tips:

  • Add a dollop of cream or a drizzle of olive oil to the surface of your stored soup before sealing it. This creates a protective layer that further hinders oxidation and preserves freshness.
  • If you notice any unpleasant odor or discoloration after storage, discard the soup for safety reasons.

With these simple storage tips, you can confidently whip up a big batch of chestnut soup and enjoy its cozy warmth throughout the week, or even preserve the autumnal flavors for future wintery cravings. So go forth, roast, blend, and store, knowing your delectable chestnut soup awaits, ready to warm your heart and tantalize your taste buds!

Recipe byPetite Gourmets

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