top of page

Chestnut Soup (Marronisuppe)

Prep Time:

15 minutes

Cook Time:

25 minutes

Serves:

4-6 Servings

About the Recipe

This Swiss Chestnut Soup is everything you want on a chilly day—rich, creamy, and comforting, but not the kind of recipe that keeps you tied to the kitchen. Chestnuts are a fall staple in Switzerland, and this soup is a simple way to bring that cozy, Alpine vibe to your table.

It's a little rustic, a little elegant, and totally satisfying. Whether you're making it for a quiet family dinner or something a bit fancier, it’s one of those dishes that just feels like a warm hug. Grab some crusty bread, pour yourself a bowl, and enjoy the kind of comfort food that brings everyone back for seconds.

  • Simple Ingredients, Big Flavor: This soup relies on a handful of ingredients to create something truly comforting and rich.

  • Perfect for Cold Days: It’s like a warm hug in a bowl, ideal for snowy afternoons or cozy winter dinners.

  • Elegant but Easy: While it feels refined, it’s surprisingly easy to make—just blend and enjoy.

  • A Nod to Tradition: Inspired by Swiss flavors and the nostalgia of roasted chestnuts, this soup brings a taste of Alpine comfort to your table.

  • Make It Your Own: Whether you drizzle it with truffle oil, top it with whipped cream, or serve it with crusty bread, this soup can be dressed up or kept simple.

What You'll Love

1. Can I use chestnut purée instead of whole chestnuts? Absolutely! Unsweetened chestnut purée works beautifully for this soup. Simply replace the roasted chestnuts with about 1½ cups of purée, and adjust the consistency with more stock if needed.

2. Do I need to soak chestnuts before roasting? Soaking isn’t necessary, but it can make the shells softer and easier to peel. If you have the time, soak the scored chestnuts in water for 15–30 minutes before roasting.

3. Can I freeze this soup? Yes, this soup freezes well! Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of stock or cream if needed.

4. What can I use instead of cream? If you’re looking for a dairy-free option, coconut milk or oat cream will work nicely. They’ll add a slightly different flavor, but the soup will still be rich and creamy.

5. Can I make this soup ahead of time? Definitely! This soup actually tastes better the next day as the flavors meld. Reheat gently over low heat and adjust the seasoning before serving.

Frequently asked Questions

Ingredients

  • 2 tbsp butter

  • 1 medium onion, finely chopped

  • 1 leek (white and light green part only), sliced

  • 1 small carrot, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 lb (450 g) roasted chestnuts (vacuum-packed or canned, peeled)

  • 4 cups (1 L) chicken or vegetable stock

  • 1 cup (240 mL) heavy cream (or half-and-half for a lighter option)

  • 1 tbsp fresh thyme leaves (plus extra for garnish)

  • 1 bay leaf

  • Salt and freshly ground pepper, to taste

  • Optional garnish: Whipped cream, crumbled chestnuts, or a drizzle of truffle oil

Preparation


A pot seen from above with chopped onions and leeks sautéing in butter. A wooden spoon and a bowl of roasted chestnuts to the side on a blue background.
Saute the aromatics

  1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion, leek, carrot, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened but not browned. Add the garlic and cook for another minute.


A large pot seen from above with simmering chopped vegetables in broth. The making of a soup.
Simmer the cut vegetables and chestnuts.

  1. Add Chestnuts and Stock: Stir in the roasted chestnuts, thyme, and bay leaf. Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

  2. Blend the Soup: Remove the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend, and return to the pot.


A orangy brown blended soup pot seen from above with w wooden spoon stirring swirls of white cream throughout.
Add the cream

  1. Add Cream: Stir in the heavy cream and heat the soup gently over low heat. Do not let it boil. Taste and season with salt and freshly ground pepper.

  2. Serve: Ladle the soup into bowls. Garnish with fresh thyme, a dollop of whipped cream, crumbled chestnuts, and some bacon bits. Serve with crusty bread on the side.


Three small soup bowls seen from above with chestnut shells strewn across a blue background.
Serve soup with a dollop of cream, bacon bits and chives.

Tips:

  • For a deeper flavor, roast raw chestnuts at 400°F (200°C) for 20 minutes before peeling and using in the recipe. Read my blog on how to roast chestnuts here.

  • Add a splash of dry white wine to the soup after sautéing the vegetables for an extra layer of flavor.

  • For a vegetarian or vegan version, use vegetable stock and replace the cream with coconut milk or oat cream.


If you like chestnuts you may also enjoy:



Recipe Card

bottom of page