Roast Carrot & Chestnut Soup with Croutons

You can make this soup through step two the day before your dinner; refrigerate, covered, until you’re ready to finish. Roast Carrot & Chestnut Soup with Croutons.

Roast Carrot & Chestnut Soup with Croutons 

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  • 1 large yellow onion, chopped
  • 3 large carrots, chopped
  • 2 cup chestnuts, roasted and peeled
  • 1 pinch kosher salt, plus more as needed
  • 4 tablespoon extra-virgin olive oil, divided
  • 4 cup chicken stock
  • ¼ cup heavy cream
  • 3 thick slices of rustic bread, crusts removed and cut into 3/4‑inch dice
  • 1 pinch freshly cracked black pepper


Preheat oven to 375 degrees. Place the onions and carrots in a baking pan. Do not crowd the pan. Add several pinches of salt salt, then drizzle with 2 tablespoons olive oil and toss to coat well. Roast until tender when pierced with a fork, about 45 mins. Let the vegetables cool a little, then combine with the already roasted chestnuts in a medium bowl, tossing to mix.

Place ⅓ of the mixture in a blender or food processor fitted with the metal blade. Add 1 cup of the stock and process to a smooth puree. Pour into a large soup pot or Dutch oven. Add another ⅓ of the mixture along with 1 more cup stock to the blender or food processor. This time pulse the mixture until a course, almost lumpy texture is achieved, you be the judge oh how much texture you’d like. Add this to the soup pot and repeat with the remaining carrot & chestnut mixture and 1 more cup stock.  Then add this to the stock pot as well as the remaining cup stock. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer for about 20 minutes to allow the flavors to meld. Season to taste.

Meanwhile, make the croutons. Heat the remaining 2 tablespoons olive oil in a 12-inch saute pan over medium-high heat. Add the bread cubes and gently stir until crisp on all sides, about 4 minutes. Transfer the croutons to a plate lined with paper towels to drain.

To finish the soup, add the cream, stir to combine, and remove from the heat. Adjust seasoning one last time. Ladle into warmed soup bowls, and mound a spoonful of croutons in the center of each bowl.