Delicious Creamy Chestnut Rosemary Soup w Nutmeg Recipe

You know that feeling when autumn wraps around you like a cozy blanket, and all you want to do is sip something warm while enjoying the vibrant colors of falling leaves? That’s exactly when I first stumbled upon this delightful recipe for creamy chestnut rosemary soup with nutmeg. It was one of those lazy Sunday afternoons, filled with the fading light of golden hour, and I felt an undeniable pull towards making something comforting. Chestnuts, with their rich, silky texture, paired with the earthy scent of rosemary, simply tugged at my heartstrings (and my taste buds!) as I envisioned the cozy kitchen filled with the inviting aroma of soup simmering away.

This soup isn’t just about flavor; it’s pure experience with each spoonful gliding down, giving you all the comforting vibes. So, grab your favorite spoon, and let’s dive into this delightful recipe together!

Why You’ll Love This Recipe

• Perfect for a cozy weeknight dinner.
• A budget-friendly dish that makes use of seasonal ingredients.
• Rich and creamy while being dairy-free if you swap in coconut milk.
• Infused with aromatic rosemary and nutmeg for a unique flavor twist.
• Easy to prepare and great for meal prep!

Ingredients

Here’s what you’ll need to conjure up this warm, velvety soup:

• 1 cup roasted chestnuts (you can find them pre-packaged or roast your own!)
• 1 medium onion, chopped
• 2 cloves garlic, minced (fresh is best for that vibrant flavor)
• 2 tablespoons olive oil or unsalted butter
• 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
• 1 sprig of fresh rosemary (you can substitute with 1 teaspoon dried rosemary, but fresh is heavenly!)
• 1/2 teaspoon ground nutmeg (my secret ingredient for warmth!)
• Salt and pepper to taste
• 1 cup coconut milk (or cream for a richer texture)

Step-by-Step Instructions

Time to put on your apron and bring some warmth into your kitchen. Follow these easy steps!

1. Sauté the Aromatics: In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and garlic and sauté until the onions are translucent and the garlic becomes fragrant, about 3-4 minutes. You’ll love how it makes your kitchen smell!
2. Add the Chestnuts: Toss in the chopped roasted chestnuts and stir them around for an additional 2-3 minutes. This helps to bring out their nutty aroma.
3. Pour in the Broth: Pour in the vegetable broth and add the rosemary sprig. Let it simmer while you enjoy the lovely scent filling the air—it’s pure magic!
4. Season It: Add the nutmeg, salt, and pepper. Keep tasting as you go—you’ll want to tailor the seasoning to your liking.
5. Blend it Up: Once everything has simmered for about 20 minutes, remove the rosemary sprig (it will have given its all!). Use an immersion blender to mix the soup until it reaches your desired smoothness. If you don’t have an immersion blender, carefully transfer it in batches to a regular blender, but be sure to vent the lid to prevent any hot splashes!
6. Add the Creaminess: Stir in the coconut milk (or cream) and let it simmer for another 5 minutes to meld the flavors together. Heaven.
7. Serve and Enjoy: Ladle the soup into bowls, and if you’d like, garnish with a sprinkle of extra nutmeg or some crispy fried chestnuts for a touch of elegance. That’s it—your kitchen is now a haven of cozy scents!

Pro Tips & Variations

Ready to have a little fun with this recipe? Here are some variations you can try:

• Add a Kick: Want some spice? A pinch of red pepper flakes stirred in while simmering adds a nice heat.
• Swaps & Substitutions: If you’re looking for a lighter version, you can swap the coconut milk for almond milk. Or, add a handful of baby spinach right at the end for a burst of color and nutrition!
• Garnish Ideas: Try finishing the soup with some toasted pumpkin seeds or crispy bacon bits for an added crunch.

Serving Suggestions

This creamy chestnut rosemary soup is a meal on its own, but it pairs beautifully with:

• Crispy bread: A warm, crusty baguette or some homemade focaccia would be divine for dipping.
• Salad: A light, mixed salad with a tangy vinaigrette balances the richness of the soup perfectly.
• Warm drink: A cup of herbal tea or a spiced latte can complement the cozy vibes beautifully.

Storage Tips

Want to enjoy this luxurious soup after a busy day? No problem! Here’s how to store and keep it just as tasty:

• Refrigeration: Store in an airtight container in the fridge for up to 4 days. Just reheat on the stove over low heat, stirring occasionally.
• Freezing: You can freeze the soup for up to 3 months. Just remember to leave some space in the container for expansion.
• Reheating: When you’re ready to enjoy it again, thaw overnight in the fridge if frozen, then warm it on the stovetop—don’t microwave it; we want to keep that lovely texture!

FAQs

Can I skip the cream or coconut milk?

Absolutely! If you want a lighter version, you can skip the cream. The soup will still be delicious and creamy thanks to the roasted chestnuts.

Is it okay to use canned chestnuts?

Of course! Canned chestnuts are great in a pinch and can be just as tasty. Just give them a good rinse before using.

What do I do if the soup is too thick?

If you find your soup is a bit too thick for your liking, simply stir in some extra broth or water until you reach your desired consistency.

Can I make this soup ahead of time?

Yes! This soup is perfect for make-ahead meals. The flavors will deepen as it sits, making it even more delicious!

Conclusion

I hope you’re as excited to make this creamy chestnut rosemary soup with nutmeg as I was the first time I made it! It’s a cozy bowl of warmth that’s not just food; it’s a hug in a bowl. Don’t forget to comment below or share how your version turned out—I’m always eager to hear your kitchen stories! Happy cooking, and may your kitchen always be filled with delightful aromas!

Delicious Creamy Chestnut Rosemary Soup w Nutmeg Recipe

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• Author: antaki
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Savor the rich flavors of creamy chestnut soup infused with rosemary and nutmeg Perfect for cozy evenings this recipe is a musttry 155 chars

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Ingredients

Scale 1x2x3x

1 cup roasted chestnuts

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil or unsalted butter

4 cups vegetable broth

1 sprig of fresh rosemary

1/2 teaspoon ground nutmeg

Salt and pepper to taste

1 cup coconut milk

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Instructions

In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and garlic and sauté until the onions are translucent and the garlic becomes fragrant, about 3-4 minutes.

Toss in the chopped roasted chestnuts and stir them around for an additional 2-3 minutes.

Pour in the vegetable broth and add the rosemary sprig. Let it simmer for about 20 minutes.

Add the nutmeg, salt, and pepper, tasting to adjust the seasoning as desired.

Remove the rosemary sprig and use an immersion blender to mix the soup until smooth.

Stir in the coconut milk and let it simmer for an additional 5 minutes.

Ladle the soup into bowls and garnish with nutmeg or crispy fried chestnuts.

Notes

A comforting creamy chestnut rosemary soup with nutmeg, perfect for cozy autumn evenings. This soup is rich, easy to prepare, and pairs beautifully with crispy bread or a light salad.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Cuisine: Italian

Nutrition

• Serving Size: 4 servings
• Calories: 350
• Sugar: 3g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 5g

Keywords: chestnut soup, rosemary soup, autumn recipes, creamy soup, healthy soup