Chestnuts don’t get enough love in the US, where they’re rarely seen outside of token snack offerings. Putting them front and center in this elegant, Creamy Holiday Chestnut Soup will finally put them in a place of honor on your table.

Winter in a Bowl: Creamy Chestnut Soup with a Spark of Pomegranate

Traditionally kissed with port wine for depth, this version takes a brighter, bolder turn with ruby-red pomegranate juice, adding a subtle tartness that lifts the richness of roasted chestnuts and a humble mirepoix of vegetables.

It’s a celebration of contrasts, bearing a creamy yet light base; rustic yet refined, familiar yet refreshingly new.

Swirled with tangy vegan yogurt and perfumed with rosemary and thyme, each spoonful tastes like winter wrapped in warmth. 

Other whole food plant-based recipes you might like:

• Turkish Red Lentil Soup
• Vegan Minestrone Primavera Soup
• Vegan Gingered Butternut Squash Soup
• Spicy Thai Carrot Coconut Soup
• Vegan Autumn Squash Soup

Print Recipe

Creamy Holiday Chestnut Soup

Chestnuts don’t get enough love in the US, where they’re rarely seen outside of token snack offerings. Traditionally kissed with port wine for depth, this version takes a brighter, bolder turn with ruby-red pomegranate juice, adding a subtle tartness that lifts the richness of roasted chestnuts and a humble mirepoix of vegetables. Swirled with tangy vegan yogurt and perfumed with rosemary and thyme, each spoonful tastes like winter wrapped in warmth. 

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Servings: 6 servings

Calories: 178kcal

Author: Hannah Kaminsky

Ingredients

• 1 medium yellow onion diced
• 1 medium Yukon gold potato diced
• 1 medium   carrot diced
• 2 stalks celery diced
• 2 cups roasted chestnuts (14 – 16 ounces) see notes
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 cup 100% pomegranate juice
• 3-4 cups low-sodium vegetable broth
• 3/4 cup plain, unsweetened vegan yogurt divided
• Salt and pepper to taste
• Fresh thyme, for garnish (optional)

Instructions

• In a large saucepan over medium heat, add the onion, potato, carrot, and celery. Cook, stirring periodically, until softened; for about 10 minutes. Add a splash of water as needed to prevent the vegetables from sticking. 
• Add the chestnuts, along with the thyme and rosemary, and cook for 4 minutes until lightly browned. Pour in the pomegranate juice and 3 cups of the vegetable broth, cover, and bring to a boil. Partially uncover, reduce the heat to low, then simmer for 30 minutes. 
• Working in batches, transfer the soup into a blender. Purée until completely silky smooth. Return the soup to the saucepan and add ½ cup of the yogurt, whisking until smooth. Add more broth as needed to reach your desired consistency, then season with salt and pepper, to taste.
• Ladle into bowls and either dollop or drizzle the remaining yogurt on top of each serving, swirling it gently into the surface. Sprinkle with fresh thyme if desired and enjoy hot!

Notes

Serving suggestion: Balance out the richness of this blend with a light, fresh green salad on the side, or toasted sourdough bread for dipping. It makes a great start to any grand feast, especially for the holidays.

Notes: Don’t make the mistake of trying to use water chestnuts for this recipe! Though they’re readily available in cans, typically found in the Asian section of the grocery store, the texture is wholly different from North American chestnuts. Water chestnuts are crunchy and refreshing, better for stir fries or salads. 

You can find roasted chestnuts at many grocery stores, especially around the Holidays, in vacuum packs labeled Roasted Chestnuts.

You an also roast your own fresh chestnuts – it takes a bit of effort to cook from fresh but are worth your time for an extra special seasonal treat. To roast chestnuts, start by preheating your oven to 425℉. Using a sharp knife, carefully score an “X” on the flat side of each chestnut. Place on a baking sheet with the cut sides facing up, then roast for 20 – 25 minutes, or until the shells begin to peel back and the nuts inside are tender. Once done, let them cool just enough to handle, then peel off the shells while they’re still warm for the best results. 

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 162mg | Potassium: 534mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1778IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 1mg

New to a Plant-Based Diet? Grab my Plant-Based Diet Beginner’s Guide for FREE! Just fill out the form below to have it zoomed to your email, plus my weekly newsletter chocked full of new recipes & plant based eating tips.