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    Home » Recipes » Soups

    Creamy Vegan Chestnut Soup

    Published: Dec 1, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    444 shares
    JUMP TO RECIPE

    Creamy chestnut soup is the perfect starter for your Christmas dinner (or any cold-weather meal). It’s sweet and nutty, with an earthy flavour, thanks to roasted chestnuts. It’s simple to prepare and can be made ahead for ease of entertaining.

    Two bowls of light brown creamy soup with green onion on top.

    This recipe was originally published in December 2019. It has been updated for content, photos, and video.

    Make this vegan chestnut soup recipe for a unique Christmas starter. Or enjoy it on any chilly evening.

    It’s warming and the perfect bowl to cosy up to on a cold day.

    Serve it with crusty garlic bread, or top it with crispy chickpeas or croutons.

    As an added bonus, this chestnut soup is not only vegan, but it’s gluten-free and nut-free too, making it suitable for most dietary needs.

    Jump to:
    • Ingredients + Substitutions
    • Instructions
    • What to serve it with
    • Equipment
    • Storage
    • Expert Tips
    • More delicious vegan soup recipes
    • 📖 Recipe
    Spoonful of creamy soup being held above bowl of soup.

    Ingredients + Substitutions

    Here’s everything you’ll need to make this delicious vegan chestnut soup.

    Ingredients to make chestnut soup in prep bowls on counter.
    See recipe card for quantities.
    • Chestnuts: Use chestnuts that are roasted, shelled, and ready to eat. I buy mine in 100-gram bags, so you’ll need five bags for this dish. They also come in a jar, which works just as well. Use anywhere between 450-550 grams.
      • OR you may roast and peel your own chestnuts if you’d like. Here’s a great resource to roast your own chestnuts.
    • Shallots + Leeks: Adds sweetness and mild onion flavour, without overpowering the chestnuts.
    • Potatoes: I like yellow potatoes for their creamy/buttery texture.
    • Celery + Carrot: Added veggies and the start to any great soup.
    • Vegetable Broth: I use our homemade bouillon powder (low-sodium version) for the best flavour.
    • Spices: Seasoning including ground ginger, and ground cloves amp up the holiday flavour. Plus salt and pepper, to taste.
    • Tofu: I like soft or silken tofu to make the chestnut soup ultra-creamy. It also boosts the protein content and replaces the need for fat-ridden heavy cream.
      • NOTE: Even if you don’t like tofu, you won’t taste it! If you’re avoiding soy for health reasons, you may use your favourite plant-based milk instead.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Start by gathering all your ingredients and chopping up your veggies.

    How to wash leeks

    • First, quarter the leek lengthwise and then slice it into roughly one-inch pieces. (Doesn’t need to be perfect, since they’ll be pureed later.)
    • Place the cut pieces in a large colander and rinse well in your kitchen sink to get the dirt out of each groove. (Leeks tend to have a lot of dirt in between their layers, unlike onions.)

    For the chestnut soup

    Diced onion, celery and carrots in large pot.

    Melt the butter (if using) in a large saucepan and sauté the shallot, leek, carrot, and celery. (photo 1)

    Sauteed vegetables, potatoes and chestnuts in large pot.

    Then add all the remaining ingredients (except tofu) and simmer over medium heat. (photo 2)

    NOTE: For oil-free, use 3-4 tablespoons of water or broth to sauté the veggies in step 1, and skip the vegan butter.

    Hand blender pureeing pot of soup.

    Discard the bay leaves and use a hand blender to puree the chestnut soup. (photo 3)

    Ladle of creamy soup being held over pot of soup.

    Then add the tofu and blend again. Taste, and add salt and pepper, if needed. (photo 4)

    NOTE: If you don’t have an immersion blender, you may transfer the soup in batches to a stand blender. Use caution when pureeing hot liquids, and do not overfill the blender.

    Ladle your vegan chestnut soup into bowls and garnish with chestnut pieces, chives, fresh thyme, grated nutmeg, cashew cream, and/or vegan bacon bits.

    Bowl of creamy brown soup with green onion and chestnut pieces on top.

    What to serve it with

    Pair this yummy chestnut soup with crusty bread for a more filling dish.

    Or serve it alongside our lasagna stuffed portobello mushrooms or as a starter before this chickpea “meatloaf” or our vegan mushroom roast.

    Equipment

    I use this hand blender (affiliate link) to puree the soup. It’s easy, with no need to transfer anything or work in batches, and makes less mess. It results in a wonderfully creamy consistency.

    Storage

    Keep leftovers in the fridge for 3-4 days in a sealed container.

    Or freeze the chestnut soup in a freezer-safe airtight container for up to 3 months. Make sure to leave a little room for expansion.

    Can I make it in advance?

    Yes! In fact, this chestnut soup tastes even better the next day once the flavours have been absorbed. So if possible, I recommend making it ahead of time.

    Expert Tips

    • For oil-free, use 3-4 tablespoons of water or broth to sauté the veggies and skip the vegan butter.
    • If you don’t have an immersion blender, you may transfer the soup in batches to a stand blender. Use caution when pureeing hot liquids, and do not overfill the blender.
    • Make the soup in advance if time allows, as the flavours get even better the next day.

    More delicious vegan soup recipes

    • Healthy Broccoli Potato Soup
    • Vegan Mushroom Veloute [Oil Free]
    • Vegan Chicken Soup w/ Jackfruit & Potato
    • Instant Pot Butternut Squash Soup [Or Stove Top]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Spoon of chestnut soup being held over bowl of soup.

    Creamy Vegan Chestnut Soup

    A vegan chestnut soup that's sweet, nutty, earthy, and simple to prepare.
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Course: Appetizer, Soup
    Cuisine: American, Canadian
    Servings: 6 Servings
    Calories: 288kcal
    Author: Rosa

    Equipment

    Image of hand blender with attachments on white background.
    Immersion Blender

    Ingredients

    • 1 tablespoon vegan butter omit and sauté using broth for oil-free
    • 2 shallots diced
    • 1 large leek chopped
    • 1 large carrot peeled & chopped
    • 1 large celery rib diced
    • 1 pound yellow potatoes peeled & cubed (approx. 2 large)
    • 500 grams shelled roasted chestnuts ready to eat (reserve a couple for a garnish if desired)
    • 6 cups low sodium vegetable broth
    • 2 bay leaves
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground ginger
    • 300 grams soft tofu always use GMO free when possible
    • salt + pepper to taste

    Optional Garnishes

    • shelled roasted chestnuts chopped
    • chives
    • cashew cream
    • vegan bacon bits
    Prevent your screen from going dark

    Instructions

    • Melt the butter (if using) in a large soup pot over medium-high heat. Add the chopped shallot, leek, carrot, and celery. Sauté until slightly reduced, approx 5 minutes.
    • Add the potatoes, chestnuts, broth, bay leaves, and seasoning. Bring to a boil, then lower the heat and simmer for 20 minutes, and stir occasionally. Turn off the heat and remove/discard the bay leaves. Then use an immersion blender to puree the soup. Add the tofu and puree again until smooth. Taste the soup and add salt and pepper if needed.
    • Serve garnished with chives, cashew cream, chopped chestnut pieces, and/or vegan bacon bits if desired.

    Video

    Notes

    For oil-free, use 3-4 tablespoons of water or broth to sauté the veggies and skip the vegan butter.
    If you don’t have an immersion blender, you may transfer the soup in batches to a stand blender. Use caution when pureeing hot liquids, and do not overfill the blender.
    Make the soup in advance if time allows, as the flavours get even better the next day.
    Leftovers keep refrigerated for up to 3-4 days or freeze airtight for up to 3 months.

    Nutrition

    Calories: 288kcal | Carbohydrates: 57g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 931mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2370IU | Vitamin C: 52mg | Calcium: 58mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    444 shares

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    Comments

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    1. Mary Mancini

      December 05, 2019 at 2:56 pm

      Sounds yummy I’ll have to try to make it!

      Reply
      • rosa

        December 05, 2019 at 9:11 pm

        Thanks so much Mary, enjoy!

        Reply
    2. Patricia

      December 02, 2019 at 11:45 pm

      5 stars
      This sounds really interesting and delicious 😋 sounds very Christmas-y !

      Reply
      • rosa

        December 03, 2019 at 8:21 am

        Thanks Patricia, hope you give it a try! 🙂

        Reply

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