Nigella Chestnut Soup

There’s something about chestnut soup that feels like a quiet November afternoon — the kind where the light’s fading early and all you want is a bowl of something warm and grounding. Nigella’s Chestnut Soup brings that kind of comfort. It’s gentle, nutty, and deeply soothing, like slipping into a well-worn jumper.

The star, of course, is the roasted chestnut — sweet, earthy, and underused in most kitchens. The cream swirls in like velvet, and the bacon adds just enough salt and crunch to balance things out. If you’ve never made chestnut soup before, don’t be put off. It’s simpler than it sounds, and the flavour payoff is beautifully nostalgic.

Ingredients List

• 4 slices bacon, roughly chopped — for that savoury crunch on top.
• 2 tbsp unsalted butter — helps soften the veg and add richness.
• 1 large shallot or onion, roughly chopped — brings depth of flavour.
• 1 medium carrot, roughly chopped — adds natural sweetness.
• 1 small leek, cleaned and chopped — gives a mellow, oniony base.
• 1 stalk celery, roughly chopped
• 2 cloves garlic — don’t skip it, it rounds everything out.
• 6 cups chicken stock — use homemade if you can; it’s worth it.
• 15 oz. roasted chestnuts or chestnut purée, chopped — the heart of this soup.
• 1 bay leaf
• 1 sprig thyme
• ½ cup heavy cream — makes it luxuriously smooth.
• ½ tsp freshly grated nutmeg — use sparingly; it’s potent.
• Kosher salt and freshly ground black pepper, to taste

Optional garnish: bacon crumbles, finely sliced scallions, or even a drizzle of olive oil if you’re feeling fancy.

How to Make It (Instructions)

1. In a large saucepan over medium heat, cook the bacon for 8–10 minutes, until golden and crisp.
2. Remove the bacon to a paper towel-lined plate. Once cool, crumble it up for garnish.
3. Pour off the bacon fat, leaving just a teaspoon behind. Add the butter.
4. Stir in the shallot, carrot, leek, celery, and garlic. Cook gently for 5–7 minutes until softened. The smell here? Absolute heaven.
5. Pour in the stock. Add your chestnuts, bay leaf, and thyme.
6. Bring everything to a simmer, then lower the heat and cook partially covered for 30 minutes. The chestnuts should be buttery soft.
7. Remove from the heat and let it cool slightly — trust me, blending hot soup is a messy business if you’re impatient. I learned the hard way.
8. Discard the bay leaf and thyme. Blend the soup in batches until completely smooth. Take your time here.
9. Return the soup to the pan and place over medium heat. Stir in the cream, nutmeg, salt, and pepper.
10. Let it bubble gently for 5 more minutes, or until thickened slightly. Taste and adjust the seasoning as needed.
11. Serve hot, garnished with bacon bits and whatever extras you fancy. A swirl of cream never hurts.

Common Mistakes

Why does my soup taste flat?
You probably need more salt or a splash more cream. Chestnuts are subtle, so the seasoning needs to be spot on.

Can I use sweetened chestnut purée?
Please don’t. It’ll throw the flavour completely. Stick with plain or roast your own.

Why is my soup grainy?
It wasn’t blended long enough or the chestnuts weren’t fully tender. I rushed it once — never again.

My soup is too thick. What now?
Just add more stock or water gradually until it’s the texture you like.

The nutmeg’s overpowering — what went wrong?
Nutmeg is strong. Always start with a pinch and build up if needed.

Storage and Reheating Tips

Fridge: Cool fully, then refrigerate in a sealed container for up to 4 days. Flavours actually deepen overnight.

Freezer: Freeze for up to 3 months. Portion it first — that way, you’re not stuck thawing a whole batch for one bowl.

Stovetop: Reheat gently over medium-low heat, stirring now and then. Don’t let it boil — the cream might split.

Microwave: Heat in short bursts, stirring between each, until warm.

Oven: Not my favourite method for soup, but if needed — 150°C (300°F), covered, for 15–20 minutes.

What to Serve With It

• Crusty bread — preferably sourdough or a rustic baguette, for dipping and scooping.
• Garlic focaccia — that herby crunch plays beautifully with the creamy chestnuts.
• Winter salad — think rocket, apple, walnut, and a sharp vinaigrette to cut through the richness.

FAQ Section

Can I make this soup vegan?
Yes. Omit the bacon, swap butter for olive oil, use veg stock, and sub oat cream or coconut cream.

Is chestnut soup gluten-free?
It can be — just ensure your stock and any garnish (like croutons) are gluten-free.

Can I make this ahead of time?
Absolutely. In fact, it’s better the next day. Make, chill, and reheat gently when ready.

How do I roast chestnuts from scratch?
Score an “X” in the shell, roast at 200°C (400°F) for 25 minutes, then peel while warm.

Try More Recipes:

• Nigella Apple Pie Recipe
• Nigella Pear And Almond Cake
• Nigella Carrot Cake Recipe
• Nigella Spaghetti Bolognese