This Chestnut Cheese Soup is festive, hearty, rich, and irresistibly delicious. All this makes it perfect for the holiday season or for any cold and gloomy day of the year.Jump to Recipe
Hello everyone! Happy Monday! I hope you had a nice and restful weekend, and you are now ready for new week.
As you probably already know, I’ve already opened the holiday season. If you missed two previous posts, please check this Rosé Wine Cranberry Sauce and Pan-Roasted Chestnuts. And I am so excited to share another festive idea – this Chestnut Cheese Soup. I’ve been a huge fan of chestnut soup over the last few years. Here we can find some.
Chestnut Soup Recipes
But in case you don’t like soup, you can check other recipes
Chestnut Christmas Recipes
Chestnut Cheese Soup
This is an easy and quick recipe, especially if you use cooked and peeled chestnuts (You can find those in vacuum package in the section of snacks or international foods.) If you are using raw chestnuts, this will add another 30-40 minutes and some extra effort. As for the flavour and texture profile, it’s rich and complex. It’s subtly sweet thanks to the chestnuts. It’s creamy and velvety and with prominent cheese notes. And I also added a splash of Cointreau just at the end. That was an experiment, but the result was great as it added something extra special – a little sweetness and freshness.
Also, you can serve it with savoury cheese biscuits to make it even more festive and hearty.
I hope you like this Chestnut Cheese Soup, and you will make it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Chestnut Cheese SoupCourse: Soups
This Chestnut Cheese Soup is festive, hearty, rich, and irresistibly delicious. All this makes it perfect for the holiday season or for any cold and gloomy day of the year.
700 gr. cooked and peeled chestnuts (I used vacuum-packed cooked chestnuts, but you can use raw and roast them prior to making soup)
2 large red onions, chopped
2-4 garlic cloves, minced
1 tbsp. olive oil
2 tbsp. butter, divided
1 tbsp. minced fresh rosemary
7-10 fresh sage leaves
2/3 cup white wine
3 cup water or light broth
1/2 tsp. salt or more to taste
1 tsp. smoked paprika
1/4 tsp. chipotle powder
1/2 tsp. grated nutmeg
1 tbsp. Italian herbs
about 200 gr. smoked cheddar or other type (~ 2 cups shredded and lightly packed)
1-2 tbsp. Cointreau or Triple Sec (optional)
Extra cheese, chestnuts, cranberry sauce, cheese biscuits – for serving
- Into a large pot add the olive oil and 1 tbsp. butter over low-medium heat and cook the onions, garlic, rosemary, and sage about 7 minutes.
- Add the white wine and simmer 2 minutes.
- Add the chestnuts, water (or broth), salt, smoked paprika, chipotle, nutmeg, and Italian herbs. Simmer 5-7 minutes, covered.
- Stir in the shredded cheese, stirring with a wooden spoon. Simmer until melted, 1-2 minutes.
- Optionally add a splash of Cointreau or other orange liquor. Off heat and slightly cool, until easy to handle. Using an immersion blender, puree until the desired consistency. Try and adjust the seasoning, including salt, if necessary.
- Serve garnished with extra cheese, chestnuts, and cranberry sauce as desired. Enjoy with toasted bread or cheese biscuits.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.