There’s something incredibly comforting about a warm bowl of soup, especially as the leaves begin to change and the days grow cooler. I stumbled upon this Hazelnut Soup during a cozy afternoon spent rummaging through my pantry, and it quickly became a go-to for those busy weeknights. The creamy texture combined with the rich, nutty flavor of hazelnuts sets the stage for a dish that is not only easy to prepare but also bursts with seasonal goodness.
Imagine roasting hazelnuts until they’re golden and fragrant, then blending them into a velvety soup filled with winter squash, parsnips, and leeks. It’s the kind of meal that warms you from the inside out, making it perfect for sharing with family and friends or savoring on a quiet evening at home. Plus, with a total cooking time of just 30 minutes, this hearty Hazelnut Soup proves that delicious homemade food doesn’t have to be time-consuming. Let’s dive into this delightful recipe that will make fast food feel like a distant memory!
Why is Hazelnut Soup a Must-Try?
Comforting warmth in every bowl – This creamy soup wraps you in cozy goodness, perfect for chilly evenings.
Rich, nutty flavor – The roasted hazelnuts bring an irresistible depth that elevates the dish beyond the ordinary.
Quick and easy – With only 30 minutes from start to finish, you can enjoy a homemade meal without the wait.
Seasonal goodness – Featuring winter squash and parsnips, it’s an ideal way to embrace the flavors of the season.
Crowd-pleaser – Whether for family gatherings or cozy dinners, this soup will impress everyone at your table.
For more comforting recipes, be sure to check out our delicious soup collection!
Hazelnut Soup Ingredients
• Here’s everything you need to create this delightful Hazelnut Soup.
For the Soup Base
- Hazelnuts – 1 ½ cup, giving the soup its signature rich, nutty flavor.
- Winter Squash – 1 pound, serving as a creamy base and offering seasonal sweetness.
- Olive Oil – 3 tablespoons, to sauté the vegetables and enhance their flavors.
- Leek – 1, using the mild flavor to complement the other ingredients.
- Parsnip – 4, they add a sweet earthiness and creaminess to the soup.
- Onion – 1 medium, providing a foundation of savory flavor.
For the Broth
- Vegetable Broth – 2 cups, creating a wholesome base for our soup.
- Water – 1 cup, balancing the flavors and consistency.
For Creaminess
- Milk of Choice – 1 cup, making the soup creamy and rich; substitute with plant-based milk if desired.
- Salt – ½ teaspoon, enhancing all the flavors in the soup.
- Ground Pepper – 1 pinch, adding just a hint of warmth.
Feel free to customize with your favorite toppings to make this Hazelnut Soup truly your own!
How to Make Hazelnut Soup
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Preheat the oven to 350°F (180°C). Line a baking dish with hazelnuts and bake for 10-12 minutes until fragrant and roasted, filling your kitchen with a warm, nutty aroma.
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Remove the hazelnuts from the oven and rub them in a clean towel to peel off their skins. Set them aside, keeping 1/4 cup for a delightful topping later.
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Warm the olive oil in a large saucepan over medium heat. Add the onions and cook until they’re golden and fragrant, about 5-7 minutes, creating a savory base for your soup.
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Add the diced winter squash, sliced parsnips, and chopped leeks to the saucepan. Stir-fry the vegetables for about 2-4 minutes, until they’re fragrant and slightly softened, embracing their vibrant colors.
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Pour in the vegetable broth and water, then stir in 1 1/4 cups of the roasted hazelnuts. This adds depth and flavor to our hearty soup.
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Cover the saucepan with a lid and bring the soup to a boil. Once boiling, reduce to medium heat and let it simmer for 20 minutes until the vegetables are tender and easily pierced with a fork.
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Cool the soup off the heat for about 15 minutes to allow the flavors to meld and the soup to cool slightly for safe blending.
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Blend the mixture in a high-speed blender until smooth, or use an immersion stick blender for convenience, embracing that creamy texture we love.
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Stir in the milk, salt, and pepper, then serve hot, generous portions in bowls topped with the reserved hazelnuts for a delightful crunch.
Optional: Garnish with a sprinkle of fresh herbs for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Hazelnut Soup
Fridge: Store your hazelnut soup in an airtight container for up to 3 days. This allows the flavors to deepen while keeping it fresh for quick meals.
Freezer: To freeze, let the soup cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove over low heat, stirring occasionally to maintain creaminess.
Toppings: For the best texture, wait to add any crunchy toppings, like reserved hazelnuts, until just before serving to keep them fresh and crisp.
Make Ahead Options
These Hazelnut Soup ingredients are perfect for meal prep, making weeknight dinners a breeze! You can prep the vegetables—such as the winter squash, parsnips, and leeks—up to 3 days in advance, cutting them into the desired sizes and storing them in airtight containers in the refrigerator. Additionally, you can roast the hazelnuts ahead of time (they maintain their flavor for up to 1 week when stored in a cool, dry place). To finish the soup, simply sauté the prepped ingredients, add the broth and hazelnuts, and simmer as per the original instructions. This saves you time while still delivering a comforting, homemade meal that tastes just as delicious as if made fresh!
What to Serve with Hazelnut Soup?
Creating a cozy meal around your creamy bowl of hazelnut goodness is a delightful way to elevate the dining experience.
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Crispy Garlic Bread: The crunch and flavor of garlic bread are perfect for dipping into the creamy soup.
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Roasted Root Vegetables: A colorful medley of sweet potatoes, carrots, and beets adds nutrition and texture, balancing the smoothness of the soup.
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Simple Green Salad: A fresh salad with mixed greens, apples, and a tangy vinaigrette complements the nutty flavor beautifully, enhancing your meal with a refreshing crunch.
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Savory Cheese Scones: These tender, cheesy delights make a warming side, pairing excellently with the soup’s rich textures.
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Apple Cider: The sweet, tangy notes of apple cider contrast wonderfully with the earthy flavors of the soup, making it a lovely beverage choice.
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Pecan Pie: For dessert, a slice of this rich pie offers a sweet conclusion to your cozy meal, echoing the nutty flavor of the soup.
Whichever way you choose to serve your hazelnut soup, the warmth and heartiness of your meal will surely create lasting memories around the table.
Hazelnut Soup Variations
Feel free to mix things up and personalize this soup to suit your taste buds and dietary needs!
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Nut-Free: Replace hazelnuts with sunflower seeds for a similar texture without the nuts, keeping it creamy and delicious.
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Dairy-Free: Use coconut milk or almond milk instead of regular milk for a plant-based twist that adds a hint of sweetness.
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Spicy Kick: Sprinkle in a pinch of cayenne or red pepper flakes to spice things up; just a little can add a delightful warmth.
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Herb Infusion: Stir in fresh herbs like thyme or rosemary while the soup is simmering to infuse a lovely aroma and aromatic flavor.
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Texture Twist: For extra creaminess, stir in a dollop of sour cream or Greek yogurt before serving; it adds richness and depth.
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Roasted Veggies: Add seasonal roasted veggies such as carrots or sweet potatoes to enhance flavor and fiber, making the soup even more hearty.
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Cheesy Delight: Grate some aged cheese like Parmesan or Gruyère on top for an amazing layer of umami with the finished soup.
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Garnish Options: Experiment with toppings like crispy fried onions or a drizzle of balsamic glaze for an exciting presentation and flavor contrast.
Get creative, and let your kitchen be your canvas!
Expert Tips for Hazelnut Soup
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Roast Hazelnuts Properly: Make sure to roast the hazelnuts until they’re golden to unlock their full flavor, bringing out that irresistible nuttiness in your soup.
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Balance the Texture: If the soup is too thick for your liking, gradually add more broth or water while blending to reach your desired creaminess without losing flavor.
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Avoid Overcooking: Keep an eye on the vegetables while cooking; they should be tender but not mushy. Overcooked veggies can dilute the rich taste of your Hazelnut Soup.
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Season Gradually: Start with the recommended salt and pepper and adjust to your palate. Remember, the flavors will deepen as the soup simmers!
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Blend in Batches: If you’re using a standard blender, blend in small batches to avoid overflow and ensure a smooth texture throughout the soup.
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Garnish Creatively: Don’t hesitate to experiment with toppings—crushed hazelnuts, fresh herbs, or a drizzle of olive oil can elevate your Hazelnut Soup presentation.
Hazelnut Soup Recipe FAQs
What kind of hazelnuts should I use for Hazelnut Soup?
Absolutely! Look for hazelnuts that are unblemished and firm to the touch. If they’re pre-roasted, they’ll save you time, but I recommend raw hazelnuts for the freshest taste. Avoid any with dark spots or blemishes, as those might indicate spoilage.
How should I store leftover Hazelnut Soup?
Very important! You can keep your leftover hazelnut soup in an airtight container in the fridge for up to 3 days. Ensure it cools down to room temperature before sealing it. This not only keeps the flavors intact but also allows for a hearty meal warmed up later!
Can I freeze Hazelnut Soup? If so, how?
You bet! To freeze Hazelnut Soup, let it cool completely, then transfer it into freezer-safe containers or resealable bags. I recommend portioning them into single servings for easy reheating. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove over low heat, stirring occasionally.
What can I do if my soup is too thick?
If you find your Hazelnut Soup is thicker than you’d like, don’t worry! Simply add a little more vegetable broth or water while blending until you reach your desired consistency. Blend in increments to ensure it stays smooth and creamy.
Is Hazelnut Soup suitable for those with nut allergies?
Not at all! Since this chowder features hazelnuts, which are tree nuts, it’s not recommended for anyone with nut allergies. If you’re looking for a nut-free alternative, consider using significant seeds like pumpkin or sunflower seeds in place of hazelnuts, adjusting the recipe to suit your needs.
How do I know when my vegetables are cooked enough?
Great question! You’ll want to ensure the vegetables are fork-tender, usually after about 20 minutes of simmering. If they easily pierce with a fork but still hold their shape, you’re good to go! Keeping them slightly al dente helps maintain the delicious texture of your Hazelnut Soup.
Creamy Hazelnut Soup: A Cozy Bowl of Comfort and Flavor
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Line a baking dish with hazelnuts and bake for 10-12 minutes until fragrant and roasted.
- Remove the hazelnuts from the oven and rub them in a clean towel to peel off their skins. Set them aside, keeping 1/4 cup for a delightful topping later.
- Warm the olive oil in a large saucepan over medium heat. Add the onions and cook until they're golden and fragrant, about 5-7 minutes.
- Add the diced winter squash, sliced parsnips, and chopped leeks to the saucepan. Stir-fry the vegetables for about 2-4 minutes.
- Pour in the vegetable broth and water, then stir in 1 1/4 cups of the roasted hazelnuts.
- Cover the saucepan with a lid and bring the soup to a boil. Once boiling, reduce to medium heat and let it simmer for 20 minutes until the vegetables are tender.
- Cool the soup off the heat for about 15 minutes to allow the flavors to meld.
- Blend the mixture in a high-speed blender until smooth, or use an immersion stick blender.
- Stir in the milk, salt, and pepper, then serve hot topped with the reserved hazelnuts.