Chestnut Soup with Brandy

Chestnut Soup with Brandy

This creamy Chestnut Soup with Brandy is cozy and delicious recipe to warm your soul during the cold season of the year. And the addition of brandy and nutmeg will fill your kitchen with festive flavours!

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Chestnut Soup with Brandy

Hello folks! How are you doing? I hope this week has been threating you well. And to my American readers: have a wonderful Thanksgiving weekend!

Now, the days are getting shorter and shorter, and the average temperature drops significantly, especially during the nights (oh you have not seen Daisy’s face when she asks to open her the door in the mornings lately – she SO DISSAPROVES!) So hopefully we can all agree it is soup season.

And even though we are approaching the holiday season, who said we cannot still enjoy some hearty soup. In fact, they can be so festive, too! Yes, I am talking about you, chestnut soup.

Chestnut Soup with Brandy

For a few years in a row, I have been sharing at least one chestnut soup recipe. They are easy to make, but in my book, they are a quintessence of holiday season’s comfort food. Rich, creamy, hearty, earthy, satisfying, and pleasantly sweet – that’s all about chestnut soup. I cannot say they are particularly healthy since chestnuts are very high in calories and carbs. On the other hand, they also offer some good amount of protein and fiber.

This soup, as you can guess, has a healthy splash (well, can we call a 1/4 of a cup “a splash”? An accidental splash, maybe?) of brandy. So good! It does not make the soup taste like spirit. It mostly adds some spiciness and a warming and pleasant bitterness which nicely balances out the sweetness of the chestnuts. Cognac is a good substitution, too.

This soup does not have any cream, either. Again, it does not make it healthier – no worries, we are using enough butter to make sure it is not! LOL

Sprinkle it with some pomegranate arils, and it will become an utterly elegant and festive dish.

More Holiday Soup Recipes

Looking for more soup ideas to enjoy during the holidays (or throughout the winter?) Please check them out.

Parsnip Chestnut Soup

Chestnut Cheese Soup

Chestnut Marsala Wine Soup

Porcini Mushroom Chestnut Soup

I hope you like this Chestnut Soup with Brandy, 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 Soup with Brandy

Chestnut Soup with Brandy

Recipe by Ben | HavocinthekitchenCourse: Soups, Main


Prep time


Cooking time



This creamy Chestnut Soup with Brandy is cozy and delicious recipe to warm your soul during the cold season of the year. And the addition of brandy and nutmeg will fill your kitchen with festive flavours!


  • 2 large sweet onions, sliced

  • 2-3 garlic cloves, minced

  • 4 medium parsnips (~450 gr.), peeled and roughly chopped

  • 2 large carrots (~ 450 gr.), peeled and roughly chopped

  • 1 medium-large russet potato (~250-300 gr.), peeled and roughly chopped

  • 300-350 gr. roasted and peeled chestnuts (I used vacuum-packaged)

  • ~ 8 cups of water or light broth

  • 1 tbsp. minced fresh rosemary (or thyme)

  • 1/2 large whole nutmeg, grated

  • 1/2 tsp. smoked paprika

  • salt and pepper, to taste

  • 1/4 cup brandy or cognac – or maybe another splash or so

  • 1 tbsp. olive oil

  • 1 tbsp. butter (plus 1-2 more, optional, see step 6)

  • more chestnuts, crumbled and pomegranate arils – optional, to garnish


  • In a large pot melt 1 tbsp. of butter and olive oil over medium heat. Cook the onions, garlic, and rosemary, for about 7 minutes until soft and aromatic but not browned.
  • Add the parsnips and carrots along with the seasonings and cook for 5 minutes stirring often (keep an eye on the pan as the paprika may start browning.)
  • Add in about 8 cups of water or broth, cover, and let it simmer for 5 minutes.
  • Add the potatoes and cook for another 10 minutes or so, until the vegetables are almost tender.
  • Add the chestnuts and brandy, simmer for about 5-7 minutes. Try and add more salt and maybe another splash or two of brandy, if desired. Off heat and let it cool a bit until easy to handle.
  • Using an immersion or regular blender, puree. The soup will be quite thick, so you may a little of water or broth. When pureeing, you can also add 1-2 tablespoons of butter; this is optional, but it will make the soup ultra velvety and smooth and will enrich the flavour.
  • Garnish as desired (I suggest pomegranate arils and crumbled chestnuts) and enjoy!

12 thoughts on “Chestnut Soup with Brandy

  1. sherry says:

    the arils look delightful tho I’m not sure about the colour and texture of this soup Ben :=) We are in hot and humid summer so looking more at cold soups etc…

  2. Neil says:

    Ben this is a real comforting and festive soup! The creamy texture combined with the warmth of brandy and the aromatic touch of nutmeg make this Chestnut Soup a true soul-soothing experience for the chilly days – a delightful bowl of seasonal joy!
    Neil recently posted…Healthy Creamy Salmon PastaMy Profile

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