Roasted Chestnut Soup with Thyme Cream

Gluten Free
Health score
7%
Roasted Chestnut Soup with Thyme Cream
45 min.
10
150kcal

Suggestions

Embark on a delightful culinary journey with this exquisite Roasted Chestnut Soup with Thyme Cream, a gluten-free delight that promises to enchant your taste buds. This delectable soup, perfect as a starter, antipasti, snack, or even a light meal, is both rich in flavor and surprisingly low in calories at only 150 kcal per serving. With a prep time of just 45 minutes and ample servings for ten individuals, this dish is ideal for gatherings, family dinners, or a cozy night in.

The heart of this recipe lies in the harmonious blend of roasted chestnuts, simmered to perfection with a medley of vegetables, and finished with a dollop of thyme cream. The use of freshly ground black pepper and chopped fresh thyme elevates this soup to a level of sophistication that belies its simplicity. The base of fat-free, lower-sodium chicken broth ensures a wholesome, comforting flavor, while the blend of heavy whipping cream and kosher salt adds a touch of indulgence.

Preparation is a breeze with the help of a few essential pieces of equipment: a bowl, frying pan, ladle, oven, blender, and Dutch oven. Each step, from roasting the chestnuts to blending the soup to whipping the cream, is designed to be accessible, ensuring that even novice cooks can create this elegant dish with ease.

Whether you're a fan of rich, hearty soups or looking for a unique twist on classic antipasti, this Roasted Chestnut Soup with Thyme Cream is sure to satisfy. Its balanced caloric breakdown, with a focus on carbs and a moderate amount of fat and protein, makes it a nutritious choice that won't leave you feeling weighed down. So why not give this recipe a try and experience the magic of roasted chestnuts transformed into a sublime, velvety soup? It's time to savor the season in a truly unforgettable way.

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 0.8 cup carrots thinly sliced
  • cups honey whole
  • 1.5 teaspoons thyme sprigs fresh chopped
  • 0.3 cup cup heavy whipping cream 
  • 0.6 teaspoon kosher salt divided
  • cups beef broth fat-free
  • tablespoon olive oil 
  • cups onion yellow chopped

Equipment

  • bowl
  • frying pan
  • ladle
  • oven
  • blender
  • dutch oven

Directions

  1. Preheat oven to 40
  2. Place chestnuts on a jelly-roll pan.
  3. Bake at 400 for 15 minutes.
  4. Place chestnuts in a large bowl; cool to room temperature.
  5. Combine onion, carrot, and oil on pan; toss to coat vegetables.
  6. Bake at 400 for 1 hour or until tender, stirring occasionally.
  7. Add to chestnuts; stir in broth.
  8. Pour half of broth mixture into a blender; blend until smooth.
  9. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper.
  10. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.
  11. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form.
  12. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream.
  13. Sprinkle with thyme.
  14. Serve immediately.

Nutrition Facts

Calories150kcal
Protein10%
Fat28.85%
Carbs61.15%

Properties

Glycemic Index
20.48
Glycemic Load
11.22
Inflammation Score
-9
Nutrition Score
6.7560870291098%

Flavonoids

Apigenin
0.01mg
Luteolin
0.15mg
Isorhamnetin
1.6mg
Kaempferol
0.23mg
Myricetin
0.01mg
Quercetin
6.52mg

Nutrients percent of daily need

Calories:149.6kcal
7.48%
Fat:4.86g
7.48%
Saturated Fat:2.14g
13.36%
Carbohydrates:23.19g
7.73%
Net Carbohydrates:22.32g
8.12%
Sugar:2.04g
2.27%
Cholesterol:8.96mg
2.99%
Sodium:420.31mg
18.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.79g
7.59%
Vitamin A:1746.72IU
34.93%
Vitamin C:20.71mg
25.1%
Potassium:583.15mg
16.66%
Manganese:0.21mg
10.56%
Vitamin B6:0.21mg
10.33%
Copper:0.2mg
9.97%
Folate:33.25µg
8.31%
Vitamin B1:0.08mg
5.64%
Magnesium:18.35mg
4.59%
Fiber:0.87g
3.47%
Phosphorus:33.94mg
3.39%
Iron:0.57mg
3.19%
Vitamin B3:0.62mg
3.08%
Vitamin B5:0.29mg
2.92%
Calcium:25.46mg
2.55%
Vitamin K:2.57µg
2.45%
Vitamin E:0.34mg
2.3%
Vitamin B2:0.04mg
2.21%
Zinc:0.31mg
2.09%
Source:My Recipes