Easy Vegetarian and Vegan Roasted Chestnut Soup

Vegetarian and vegan roasted chestnut soup
Francis Kompalitch / Getty Images
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 5-6 servings
Ratings (4)

Looking for the perfect roasted chestnut soup recipe? This simple vegetarian and vegan roasted chestnut soup is a fall or winter soup to be savored on a chilly Thanksgiving or Christmas evening or for any fall or winter dinner occasion.

Around the holidays, most grocery stores carry roasted and peeled chestnuts which are ready to use in a recipe such as this one (for the best taste, avoid the ones in the can or in a jar in liquid and instead look for any kind in a vacuum-sealed bag). At other times of the year, prepared chestnuts can be a bit trickier to find, so you may want to plan well in advance and buying them online if you have trouble finding them. locally. Buying chestnuts fresh and roasting and peeling them by hand is also an option of course, though it is quite a fair bit of work to do. 

If you do want to roast fresh chestnuts, they'll need about 30 minutes in the oven at 425 F, and don't say you weren't warned to use the kind that comes in the bag! 

Not everyone likes the subtle nutty flavors of chestnuts, but if you do, then you'll love this easy chestnut soup recipe. This vegetarian chestnut soup recipe is also vegan as long as you use vegan margarine or oil (and not butter) and soymilk in place of dairy milk. In addition, all of the ingredients can be gluten-free, but you'll need to check the ingredients list of your vegetable broth, or buy one which is specifically labeled as gluten-free. 

What You'll Need

  • 3 tbsp. vegan margarine or olive oil
  • 1 carrot (minced)
  • 1 rib celery (minced)
  • 1 onion (minced)
  • 6 cups strong vegetable broth
  • 1/4 cup fresh parsley (chopped)
  • 1/4 tsp. ground cloves
  • 2 bay leaves
  • 12 oz. chestnuts (roasted and peeled)
  • 1/4 cup unsweetened soymilk
  • Salt and pepper to taste

How to Make It

  1. First, in a large soup or stock pot, saute the minced carrot, celery and onion in the vegan margarine or oil until very soft, about 8 to 10 minutes.
  2. Next, add the vegetable broth to the pot and stir to combine well. Add the chopped fresh parsley, cloves, bay leaves and the roasted and peeled chestnuts. Bring the mixture a boil, then reduce the heat to medium low and allow to simmer, covered, for about 30 minutes.
  1. Remove from heat and remove the bay leaves.
  2. Puree the soup in a blender or process until desired consistency is reached (you may want to completely puree it smooth or leave a few chunks, up to you!). 
  3. Return the chestnut soup to the pot. Over medium low heat, stir in the soy milk and allow to cook until heated through again. Season generously with salt and pepper before serving.

See also: More Thanksgiving Soup Ideas