About the Recipe
This Swiss Chestnut Soup is everything I want on a crisp fall day—creamy, comforting, and full of cozy Alpine flavor without being fussy. Chestnuts are a big deal in Switzerland, and while I usually reach for them in desserts like my Whipped Chestnut Pavlovas or that dreamy Chestnut Cream Tiramisu, this soup proves they deserve a savory moment too.
It’s rustic but elegant, simple enough for a weeknight dinner and special enough to serve at a fall gathering. Just add some crusty bread, and you’ve got the kind of bowl that brings everyone back for seconds.
Simple Ingredients, Big Flavor: This soup relies on a handful of ingredients to create something truly comforting and rich.
Perfect for Cold Days: It’s like a warm hug in a bowl, ideal for snowy afternoons or cozy winter dinners.
Elegant but Easy: While it feels refined, it’s surprisingly easy to make—just blend and enjoy.
A Nod to Tradition: Inspired by Swiss flavors and the nostalgia of roasted chestnuts, this soup brings a taste of Alpine comfort to your table.
Make It Your Own: Whether you drizzle it with truffle oil, top it with whipped cream, or serve it with crusty bread, this soup can be dressed up or kept simple.
What You'll Love
1. Can I use chestnut purée instead of whole chestnuts? Absolutely! Unsweetened chestnut purée works beautifully for this soup. Simply replace the roasted chestnuts with about 1½ cups of purée, and adjust the consistency with more stock if needed.
2. Do I need to soak chestnuts before roasting? Soaking isn’t necessary, but it can make the shells softer and easier to peel. If you have the time, soak the scored chestnuts in water for 15–30 minutes before roasting.
3. Can I freeze this soup? Yes, this soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of stock or cream if needed.
4. What can I use instead of cream? If you’re looking for a dairy-free option, coconut milk or oat cream will work nicely. They’ll add a slightly different flavor, but the soup will still be rich and creamy.
5. Can I make this soup ahead of time? Definitely! This soup actually tastes better the next day as the flavors meld. Reheat gently over low heat and adjust the seasoning before serving.
Frequently asked Questions
Ingredients
2 tbsp butter
1 medium onion, finely chopped
1 leek (white and light green part only), sliced
1 small carrot, diced
2 celery stalks, diced
2 cloves garlic, minced
1 lb (450 g) roasted chestnuts (vacuum-packed or canned, peeled)
4 cups (1 L) chicken or vegetable stock
1 cup (240 mL) heavy cream (or half-and-half for a lighter option)
1 tbsp fresh thyme leaves (plus extra for garnish)
1 bay leaf
Salt and freshly ground pepper, to taste
Optional garnish: Whipped cream, crumbled chestnuts, or a drizzle of truffle oil
*to learn how to roast chestnuts at home, check out my guide to roasting chestnuts here
Preparation
Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the garlic and cook for another minute.
Add Chestnuts and Stock: Stir in the roasted chestnuts, thyme, and bay leaf. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Blend the Soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return to the pot.
Add Cream: Stir in the heavy cream and heat the soup gently over low heat. Do not let it boil. Taste and season with salt and freshly ground pepper.
Serve: Ladle the soup into bowls. Garnish with fresh thyme, a dollop of whipped cream, crumbled chestnuts, and some bacon bits. Serve with crusty bread on the side.
Tips:
For a deeper flavor, roast raw chestnuts at 400°F (200°C) for 20 minutes before peeling and using in the recipe. Read my blog on how to roast chestnuts here.
Add a splash of dry white wine to the soup after sautéing the vegetables for an extra layer of flavor.
For a vegetarian or vegan version, use vegetable stock and replace the cream with coconut milk or oat cream.
If you like chestnuts you may also enjoy: