Roasted Chestnut Soup with Thyme Cream

Roasted Chestnut Soup with Thyme CreamRecipe
Photo: Jonny Valiant; Styling: Deborah Williams
Roasting bottled chestnuts brings back fresh-toasted flavor.


10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 172
Fat 5.5 g
Satfat 2.3 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 3.5 g
Carbohydrate 27.5 g
Fiber 3.6 g
Cholesterol 11 mg
Iron 0.8 mg
Sodium 364 mg
Calcium 38 mg


3 cups whole roasted bottled chestnuts
2 cups chopped yellow onion
3/4 cup thinly sliced carrot
1 tablespoon olive oil
6 cups fat-free, lower-sodium chicken broth
5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/3 cup heavy whipping cream
1 1/2 teaspoons chopped fresh thyme leaves


1. Preheat oven to 400°.

2. Place chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.

3. Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400° for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.

4. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.