Roasted Chestnut Soup with Crispy and Tender Croutons

Cashew Sue's Pick
Roasted Chestnut Soup with Crispy and Tender Croutons is a delightful winter treat. Roasting and peeling your own chestnuts takes time and grit, but that sweet, nutty reward is well worth the effort. If you're feeling lazy or just looking for a shortcut, canned chestnuts can step in like a trusty sidekick — just be sure to drain and roast 'em alongside your veggies. Speaking of which, roasted celery and carrots are the secret weapons here, adding an extra layer of smoky depth that'll have your taste buds hollerin' for joy.  A touch of sherry complements the chestnuts' natural sweetness and adds an extra dimension of flavour. Pair up the soup with roasted chickpeas, a crisp green salad, and fresh-baked bread, and you've got yourself a meal fit for a holiday feast. This soup ain't just tasty; it's downright legendary. So, roll up your sleeves, grab your ladle, and get ready to serve up a dish that tastes so amazing you'll be tipping your hat and going back for seconds before you've even polished off your first bowl.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Soup
Cuisine French, North American
Makes 4 X 2 CUP
Calories 398 kcal
Ingredients
  
  • ½ medium onion
  • 2 carrots
  • 2 celery sticks
  • cup sherry or red wine or port, divided into 4 tsp + ¼ cup
  • 1 tbsp Bragg soy-seasoning
  • 1 tsp minced garlic (about 2 cloves)
  • 2 tbsp grapeseed oil
  • 1 tbsp fresh thyme leaves minced + some for garnish
  • tsp Bestchestershire sauce or vegan Worchestershire Sauce
  • ½ tsp Spike all-purpose seasoning or Old Bay seasoning
  • pinch of American Saffron
  • freshly ground black pepper
  • ½ cup cashews soaked for at least 4 hours, drained and rinsed
  • ½ cup milk mixture
  • ¼ cup coconut milk
  • 2-3 cups roasted and peeled chestnuts + a few slices for garnish
  • 4 cups low-sodium vegetable broth
  • ¼ tsp ground cloves
  • tsp ground nutmeg
  • 2 bay leaves
  • ½ tsp sea salt
Instructions
 
  • Preheat oven to 425°F. Spray a large sheet pan with grapeseed oil.
  • Chop 2 carrots, 2 celery sticks, and ½ medium onion into pieces. Place on sheet and add 2 tbsp grapeseed oil, 4 tsp sherry, 1 tbsp Bragg soy-seasoning, 1 tbsp fresh thyme leaves, 1½ tsp Bestchestershire sauce, 1 tsp minced garlic, ½ tsp Spike Seasoning, pinch of American Saffron, and freshly ground black pepper.  Stir until vegetables are well coated.
    ½ medium onion, 2 carrots, 2 celery sticks, ⅓ cup sherry, 1 tbsp Bragg soy-seasoning, 1 tsp minced garlic, 2 tbsp grapeseed oil, 1 tbsp fresh thyme leaves, 1½ tsp Bestchestershire sauce, ½ tsp Spike all-purpose seasoning, pinch of American Saffron, freshly ground black pepper
  • Roast vegetables in a preheated oven for 20 – 30 minutes (makes 1-1½ cups).
  • Drain and rinse the soaked cashews and place into a food processor along with ½ cup milk mixture (⅓ cup oat milk, 2 tbsp cashew milk, and 2 tsp coconut milk), ¼ cup coconut milk, and process until smooth.  Add in about 3 cups cooked chestnut meat, cooked roasted vegetables, and 4 cups vegetable broth.  Process for 3-5 minutes or until smooth and creamy.
    ½ cup cashews, ½ cup milk mixture, ¼ cup coconut milk, 2-3 cups roasted and peeled chestnuts, 4 cups low-sodium vegetable broth
  • Put processed mixture into a large soup pot, add 2 bay leaves, ¼ tsp ground cloves, ¼ cup sherry, ½ tsp salt, and ⅛ tsp ground nutmeg, and stir until well combined.  Heat until soup comes to a low boil and simmer for 45 minutes.  This lets the flavour come alive.
    ⅓ cup sherry, ¼ tsp ground cloves, 2 bay leaves, ½ tsp sea salt, ⅛ tsp ground nutmeg
  • Remove bay leaf before serving and garnish with a few slices of roasted chestnut and a sprinkle of minced thyme. Serve with Tender and Crispy Croutons, roasted chickpeas, salad, and fresh bread.
Breakout Trick
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning) and use soy-free vegan Worcestershire sauce.
If you roast your chestnuts and it is difficult to remove the skin, the best thing you can do is make Roasted Chestnut Soup, turning a tough break into pure gold.
If you’re unsure which alcohol to use, start with sherry, as it complements the roasted chestnuts beautifully without dominating the dish. If you want a more indulgent holiday soup, port can be a delightful choice.
Dry sherry enhances the chestnut’s natural sweetness and adds a layer of subtle sophistication without overpowering the soup. Medium-body red wine (like Pinot Noir or Merlot) adds depth and a robust complexity to the soup, with a slight tang that balances the creaminess. Port brings a luxurious sweetness and complexity to the soup, emphasizing the chestnut’s richness.
Nutrition
Calories: 398kcalCarbohydrates: 50gProtein: 7gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 613mgPotassium: 674mgFiber: 3gSugar: 7gVitamin A: 5426IUVitamin C: 39mgCalcium: 100mgIron: 4mg
Keyword Gluten-Free, Has Calcium, Has Dietary Fiber, Has Iron, High Potassium, High Vitamin C, Optional Soy-Free, Peanut-Free, Very High Vitamin A
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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