Chestnut Soup

Chestnut Soup


"My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to"
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servings 310 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
  2. In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
  3. Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.



After years of not knowing what to do with all the chestnuts from my mother-in-laws' yard, this soup has provided an answer! It was easy to make (my husband roasted & shelled the chestnuts) and...

I use this recipe every Thanksgiving, and it's become a family favorite. The soup is so smooth and creamy, and it's so worth searching for the chestnuts!

Haven't made it, but had chestnut soup at 5 star restaurant and loved it. It was creamy with just a touch of sweetness. They put a 3oz custard in the middle of the soup bowl and poured the sou...

Very good and super easy. One thing I did though is to saute the onion and chestnuts in butter before adding the broth.

On flavor, this recipe is a clear 5-stars. However, there was room for improvement with the consistency. A chestnut soup should be a little thicker. I added a simple roux (2 T of melted butte...

I topped it off with sour cream and parsley. It was a hit even with hubby who doesn't normally eat soup. Thanks for sharing this recipe! :-)

Omg my taste buds are in heaven. I wouldn't change anything in this recipe, it's perfect, thank you. xxxxxxxx

It smelled pretty funky while it was cooking, but in the end I was amazed at the depth and uniqueness of flavor. I made this because I had a jar of roasted chestnuts, which made it easy. Also, I...

This recipe is a keeper! It was delicious, and my guests loved it. Especially easy when you can get frozen chestnuts that are already peeled.