ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Chestnut Soup with Thyme Cream

Photo: Jonny Valiant; Styling: Deborah Williams
Yield 10 servings
Roasting bottled chestnuts brings back fresh-toasted flavor.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.