Creamy, warming chestnut soup is the perfect starter for your Christmas dinner. It’s sweet and nutty, with earthy flavour. It’s simple to prepare and can be made ahead for ease of entertaining.
This chestnut soup recipe is unique and fun and will make an absolute perfect starter for your Christmas menu. Or enjoy on any chilly evening. It’s warming and the perfect bowl to cozy up to on a cold day.
What’s in chestnut soup?
- Roasted chestnuts shelled & ready to eat. I buy mine in 100g bags, so you’ll need five bags for this recipe. I’ve also seen them come in jars. Any amount around the 450-550g range will work. OR you may roast and shell your own chestnuts if desired. Here’s a great resource to help you roast your own chestnuts.
- Shallots and leeks to add to the sweetness and mild onion-like flavour, without overpowering the chestnuts.
- Yellow potato to add buttery, creamy texture to your pureed soup.
- Celery & carrot, which are the start to many delicious soup recipes.
- Low sodium vegetable broth and a few seasonings like ground ginger and cloves to amp up the Christmas flavour.
- Silken tofu to amp up the creaminess and add a boost of protein. If you don’t like tofu, I promise you won’t even taste it! If you’re avoiding soy for health reasons, you may use your favourite plant milk instead.
How to clean leeks
Start by quartering your leeks lengthwise to open them up from their rounded shape.
Slice the leeks into roughly one inch pieces and don’t worry about uniform sizes since everything will be pureed later anyhow.
Transfer the cut up pieces to a large colander and rinse well in your kitchen sink. I find this the most effective way to get all the dirt out between the layers of leek.
Now set aside while you prepare the rest of your soup.
How to make vegan chestnut soup
Start by gathering all your ingredients and chopping up your veggies.
Now melt the butter or margarine in a large pot. Or you may use water or broth if avoiding oil.
Add the chopped shallots, carrots, celery and leek to your pot and sweat for about 5 minutes. You want the veggies to be slightly reduced.
Add the chopped potatoes, the chestnuts, the vegetable broth, bay leaves and the seasoning.
Simmer your soup for about 20 minutes and then remove and discard the bay leaves.
Remove the soup from the heat, and using an immersion blender, puree your soup. If you don’t have an immersion blender, you may transfer in batches to a stand blender. Use caution when pureeing hot liquids.
Next, you will add the tofu and continue to puree until smooth and creamy.
Serve your soup garnished with chestnut pieces, chives, or cashew cream if desired. Enjoy!
Can I make chestnut soup ahead of time?
Yes, you may, and I actually recommend it!
This soup is fabulous the same day it’s made. But after sitting in the refrigerator overnight, and reheating the next day, it’s even BETTER! The flavours have a chance to better absorb.
So if you’re planning a dinner party and want to get a head start, this recipe for chestnut soup is one that you can make in advance.
What to serve with chestnut soup?
This utterly delicious Christmas soup pairs well with Lasagna Stuffed Portobello Mushrooms or my Chickpea Meatless Meatloaf with Smoked Maple Glaze. Either of these options would be a great main course to accompany this Christmas soup recipe.
More favourite soup recipes
- Vegan Broccoli Cheddar Soup
- Thai Peanut Chickpea Soup Instant Pot
- Vegan Mushroom Soup (Veloute)
- Broccoli Almond Soup
- Healthy Broccoli Potato Soup
- Vegan Chicken Soup w/ Jackfruit & Potato
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- 1 tablespoon vegan butter or margarine
- 2 shallots diced
- 1 large leek chopped
- 1 large carrot peeled & chopped
- 1 celery stalk diced
- 2 large yellow potatoes peeled & cubed (approx 1 lb of potatoes)
- 500 grams shelled roasted chestnuts ready to eat (reserve a couple to serve as a garnish if desired)
- 6 cups low sodium vegetable broth
- 2 bay leaves
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 300 grams package soft or silken tofu always use GMO free when possible
- salt + pepper to taste
- Melt the butter in a large sauce pot, then add the shallots, leek, carrot and celery. Sauté the vegetables until slightly reduced, approx 5 minutes.
- Add the potatoes, chestnuts, broth, bay leaves and the seasoning, and simmer for 20 minutes. Remove and discard the bay leaves. Then puree your soup, using an immersion blender. Add the tofu and puree once more, until smooth and creamy.
- Serve garnished with chives and whole or chopped chestnut pieces, if desired.