The first time I made this French chestnut soup it felt like fall in a bowl: warming, nutty, and quietly luxurious.
It’s a recipe that turns humble pantry staples into something comforting and a little special.
If you want a silky, autumnal starter or a light weeknight dinner, this one never fails.
Why You’ll Love This Recipe
- Deep, nutty chestnut flavor without being cloying.
- Silky texture that feels indulgent but is easy to make.
- Minimal ingredients but big on comfort and aroma.
- Works as an elegant starter for guests or a simple solo bowl for weeknights.
The texture is what sells this soup: chestnuts give a creamy, almost buttery body once blended, while the sautéed onion and rosemary add savory depth. The milk lightens the mouthfeel and keeps the soup smooth without heavy cream. Finish it with pan-toasted chestnuts for a slightly crisp contrast that makes every spoonful interesting.
"Five stars — cozy, elegant, and so simple. My partner thought I’d spent hours." — reader review
Key Ingredients
Chestnuts (1 lb chopped + 8 whole for garnish)
Quality chestnuts are the backbone of this soup. Fresh, raw chestnuts give the best flavor and a clean, nutty sweetness. If you must use pre-cooked or vacuum-packed chestnuts, expect a slightly softer, less toasty note.
Onion (1, sliced)
Onions provide the savory base and natural sweetness that balances the chestnut’s richness. Use a yellow or sweet onion for a mellow backbone; avoid raw-sharp white onions here.
Rosemary (2 tsp)
A little rosemary lifts the earthy chestnut with a piney, aromatic touch. Use fresh if possible — it’s brighter and less resinous than dried. If using dried, reduce by about 1/3 to avoid bitterness.
Milk (1.5 cups)
Milk smooths and rounds the soup without masking the chestnut. Whole milk is ideal for richness; low-fat works in a pinch but yields a thinner finish. If you prefer a dairy-free option, use unsweetened oat or cashew milk for similar creaminess.
Full ingredient list:
- 1 onion, sliced
- 1 lb chestnuts, chopped
- 2 tsp rosemary
- 2.5 cups water
- 1 vegetable bouillon cube
- 1.5 cups milk
- 8 chestnuts (whole, for garnish)
- 1 tbsp butter
- Salt and black pepper
- Olive oil
Step-by-Step Instructions
Step 1: Sauté the onion
Heat a splash of olive oil in a large pan over medium heat.
Add the sliced onion and a pinch of salt.
Cook, stirring occasionally, for about 4 minutes until the onion is soft and translucent.
Pro Tip: You’ll know it’s ready when the onions lose their edge and become glossy. Don’t let them brown too much — this is about sweetness, not caramelization.
Step 2: Add the chestnuts
Stir in the chopped chestnuts and cook for 2 minutes.
This step warms the nuts and lets them pick up a little onion flavor before the liquid goes in.
Pro Tip: Toss the chestnuts around so they toast lightly on the hot pan surface. That little toasting amplifies the nutty aroma in the final soup.
Step 3: Add water and rosemary, bring to a boil
Pour in 2.5 cups of water and add the rosemary.
Bring the pot up to a rolling simmer and let it come to a full boil.
Pro Tip: A gentle boil is fine, but don’t go too aggressive — you want the chestnuts to soften evenly without splitting apart too violently.
Step 4: Add bouillon and simmer
Drop in the vegetable bouillon cube and stir until dissolved.
Simmer the mixture for 15 minutes so the chestnuts become tender and flavors meld.
Pro Tip: Taste the broth after 10 minutes and adjust — bouillon cubes vary in saltiness. If it’s already salty, skip extra salt until after blending.
Step 5: Blend until silky
Remove the pan from heat and use a hand blender to puree until smooth.
Return to a low heat and stir in the milk. Cook for another 5 minutes to warm through.
Pro Tip: Aim for a velvety consistency. If the soup is too thick, add a splash of hot water; too thin, simmer a bit longer to concentrate flavors.
Step 6: Season and garnish
Finish with salt and freshly ground black pepper to taste.
Meanwhile, heat the butter in a small frying pan over low heat, add the 8 whole chestnuts and a pinch of salt, and cook for 10 minutes until golden and slightly crisp. Use these as a garnish.
Pro Tip: Browning the garnish chestnuts low and slow keeps them tender inside while giving a crisp edge outside — a perfect textural contrast.
Expert Tips for Success
-
Use fresh raw chestnuts when possible. They toast and puree more cleanly than pre-cooked ones. Fresh chestnuts have a shiny, tight shell and feel heavy for their size. If they rattle inside, they’re likely dried out and won’t yield the same creaminess.
-
Score and briefly roast whole chestnuts if you need to peel them. Make an X on the flat side and roast at 425°F (220°C) for 15–20 minutes. This loosens the inner skin and develops a toasty flavor before chopping. Cool slightly, then peel while warm.
-
Salt carefully and late. Bouillon cubes already add salt, so wait until after blending to finish seasoning. Seasoning early can result in an over-salted final soup once reduced.
-
Use a hand blender for convenience, but a high-speed blender makes an ultra-silky texture. If using a countertop blender, cool slightly and blend in batches to avoid pressure build-up. Reheat gently afterward.
-
Adjust milk amount for desired richness. Whole milk offers a rich mouthfeel; for a silkier, more indulgent soup, replace up to half the milk with light cream. For dairy-free, creamy nut milks like cashew or oat work best.
-
Low and slow garnish chestnuts. The pan-toasted whole chestnuts add crunch and contrast, elevating the bowl visually and texturally. Don’t rush this step on high heat or they’ll burn.
-
Flavor layering matters. Sautéing onion first, briefly toasting the nuts, simmering with rosemary and bouillon — each step builds the depth that makes this soup feel complex despite few ingredients.
-
Texture troubleshooting: if you have small fibrous bits after blending, pass the soup through a fine sieve for the ultimate smoothness. This is optional but recommended for an elegant starter.
Storage & Freezing
Fridge: Cool the soup to room temperature before storing.
Place in an airtight container and refrigerate for up to 3–4 days.
Reheat gently on the stovetop over low heat, stirring often to prevent scorching.
Freezer: For longer storage, freeze in portion-sized airtight containers or heavy-duty freezer bags.
Leave some headspace — the soup will expand when frozen.
Label with date; chestnut soup freezes well for up to 3 months.
Thawing & Reheating: Thaw overnight in the fridge, then reheat slowly on the stove.
If the texture is slightly grainy after freezing, whisk in a splash of milk or water while warming.
Avoid boiling after adding milk — heat gently to prevent curdling or splitting.
Make-Ahead Tips: You can prepare the base (onion, chestnuts, broth) a day ahead and blend just before serving.
Toast the garnish chestnuts right before serving for best texture.
Variations & Substitutions
Mushroom & Chestnut Soup: Add 6–8 oz sliced cremini or shiitake in Step 1 and sauté with the onion. Mushrooms add an umami depth that pairs beautifully with chestnuts.
Garlic & Thyme Twist: Swap rosemary for thyme and add one minced garlic clove with the onions for a slightly different aromatic profile. Thyme is milder and complements rather than competes with chestnut sweetness.
Vegan Version: Replace butter with olive oil and use unsweetened cashew or oat milk. Use a vegan bouillon cube. For a richer finish, stir in 1–2 tablespoons of cashew cream or a splash of coconut milk.
Add a Sweet-Savory Finish: For a subtle sweet-savory edge, stir in a teaspoon of maple syrup at the end and finish with a squeeze of lemon to brighten the flavors.
Frequently Asked Questions
Q: Can I use jarred or canned chestnuts for this soup?
A: Yes, you can. Jarred chestnuts save time and are already cooked, but they tend to be softer and less toasty. If using them, reduce simmering time and briefly pan-toast them before blending to restore some toasted flavor.
Q: Is this soup vegetarian or vegan?
A: The base recipe is vegetarian if you use a vegetable bouillon cube. For vegan, replace the milk with a plant-based milk (oat or cashew) and use a vegan bouillon. Replace butter garnish with olive oil or vegan butter.
Q: How do I peel raw chestnuts quickly?
A: Score each chestnut with an X on the flat side, roast at 425°F (220°C) for 15–20 minutes, then wrap in a clean kitchen towel for a few minutes; the steam helps the skins slip off. Peel while still warm for best results.
Q: Can I make this soup ahead for a dinner party?
A: Yes. Make the soup base and cool it, then refrigerate up to 2 days before serving. Reheat gently, adjust seasoning, add milk, and pan-toast garnish chestnuts right before serving to keep them crisp.
Q: Why does my chestnut soup taste grainy?
A: Graininess can come from undercooked chestnuts or an insufficient blend. Simmer until chestnuts are very tender before blending. If graininess persists, push the soup through a fine-mesh sieve or blend longer in a high-speed blender.
Final Thoughts
This French chestnut soup is deceptively simple and endlessly comforting.
It’s a small effort with a rich payoff — perfect for crisp evenings or holiday starters.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For a classic version and more tips, check this faithful recipe at French Cream of Chestnut Soup (Potage aux Marrons).
If you want another home-cook perspective with step photos, see French chestnut soup – Caroline’s Cooking.
For a blog that pairs chestnut soup with serving suggestions, visit French Chestnut Soup | J Cooking Odyssey.
And for a slightly different creamy take on the classic, read French Cream of Chestnut Soup – Marilena’s Kitchen.
French Chestnut Soup
Ingredients
Main Ingredients
- 1 lb chestnuts, chopped Quality chestnuts give the best flavor.
- 1 onion, sliced Use a yellow or sweet onion for a mellow flavor.
- 2 tsp rosemary Use fresh for best flavor.
- 2.5 cups water
- 1 cube vegetable bouillon Adjust salt after blending.
- 1.5 cups milk Whole milk is ideal for richness.
- 8 whole chestnuts, for garnish Pan-toast for best texture.
- 1 tbsp butter For toasting garnish chestnuts.
- salt and black pepper To taste.
- olive oil For sautéing onions.
Instructions
Preparation
- Heat a splash of olive oil in a large pan over medium heat.
- Add the sliced onion and a pinch of salt. Cook, stirring occasionally, for about 4 minutes until the onion is soft and translucent.
- Stir in the chopped chestnuts and cook for 2 minutes.
- Pour in 2.5 cups of water and add the rosemary. Bring to a boil.
- Drop in the vegetable bouillon cube and stir until dissolved. Simmer for 15 minutes.
- Remove from heat and use a hand blender to puree until smooth.
- Return to low heat and stir in the milk. Cook for another 5 minutes to warm through.
- Season with salt and freshly ground black pepper to taste.
- In a small frying pan, heat the butter over low heat, add the 8 whole chestnuts and a pinch of salt, cooking for 10 minutes until golden.
