Roasted Chestnut Soup

Ingredients (Serves 4):

2 Tbsp. olive oil
4 garlic cloves, peeled
2 cups yellow onion, small diced
1 cup carrot, small diced
3 cups canned roasted chestnuts (reserve and chop 1⁄4 cup for garnish, if desired) 6 cups vegetable broth
1 Tbsp. fresh thyme (or other fresh herbs of choice)
1 (15.5 oz.) can white beans, drained and rinsed
1⁄4 tsp. freshly grated nutmeg
1/3 cup Greek yogurt (optional replacement: 1/3 cup heavy cream or whole milk) Salt and pepper, to taste
1-2 tsp. Sherry vinegar (or more to taste)

Garnish options: fresh chives, fresh herbs, chopped roasted chestnuts or other nuts (i.e., hazelnuts, walnuts), Greek yogurt dollop


Method of Preparation:

  1. Place a large stock pot over medium heat and add the olive oil.
  2. Once the oil is hot, add whole garlic cloves, diced onions, and carrots. Sautee until translucent or lightly caramelized to your preference.
  3. Add the roasted chestnuts, vegetable broth, fresh thyme, and white beans. Simmer for about 15 minutes, or until all vegetables and chestnuts are tender enough to blend.
  4. Carefully purée the mixture in batches in a blender or in the pot with an immersion blender until smooth.
  5. Stir in the nutmeg and Greek yogurt (or other dairy product of choice).
  6. Season with salt, pepper, and sherry vinegar to taste, adding water or additional stock if the soup gets too thick. Bring the pot back to a simmer for 3-5 more minutes.
  7. For serving, ladle the soup into individual bowls. Top each bowl with the garnish options of your choice. Enjoy immediately.

Adapted from: chestnut-soup-583bcade5215e82e4e82b4e7

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