If you are craving a soup that feels like a warm hug in a bowl, the Creamy Roasted Hazelnut Soup with Herbs and Vegetables Recipe is about to become your new favorite. This velvety soup combines the rich, toasty flavor of roasted hazelnuts with the fresh aroma of herbs and the natural sweetness of roasted vegetables. It’s elegant enough to serve at holiday dinners but simple and comforting enough to make any night feel special. Whether you follow the vegan version or add your own creamy twist, this nourishing soup will fill you with cozy satisfaction from the very first spoonful.

Ingredients You’ll Need

The image shows a white bowl filled with clear golden broth placed on a white marbled surface. Around the bowl, there are smaller white dishes with different ingredients: pale yellow small cubes, light yellow liquid, white minced pieces, finely chopped white bits, chopped green vegetables, small diced yellow pieces, finely chopped brown bits, green herbs, a small block of white solid, and some black pepper. All items are neatly arranged in a circle around the main bowl, creating a clean and organized layout. photo taken with an iphone --ar 4:5 --v 7

The beauty of this soup lies in its straightforward, wholesome ingredients. Each one plays a vital role in balancing flavor, texture, and creaminess to create a truly sumptuous dish.

Raw hazelnuts: These nuts bring the star nutty flavor and richness after roasting.
Olive oil: Adds a subtle fruity depth and helps soften vegetables.
Onion, chopped: Provides a sweet, savory foundation when sautéed.
Garlic, minced: Enhances herbal warmth and aroma.
Potatoes, peeled and diced: Add thickness and a creamy mouthfeel when blended.
Cauliflower florets: Optional but essential for extra smooth creaminess.
Vegetable broth: Creates the liquid base with flavor and richness.
Dried thyme and rosemary: Bring earthy herb notes that complement the nuts.
Salt and black pepper: Perfectly balance and highlight all the other flavors.
Unsweetened plant-based cream or coconut milk: This lends the final luscious creaminess without overpowering the soup.
Optional garnishes (chopped hazelnuts, parsley, olive oil): Add texture, freshness, and a glossy finish.

How to Make Creamy Roasted Hazelnut Soup with Herbs and Vegetables Recipe

Step 1: Roast the Hazelnuts

Begin by preheating your oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet and roast them for 10 to 12 minutes. This roasting step is key as it unlocks the deep, fragrant nutty flavors that define this soup. Once done, wrap the warm nuts in a towel and rub to remove most of the skins—this keeps the soup’s texture smooth while retaining that delightful toastiness.

Step 2: Sauté Vegetables

Next, heat the olive oil in a large pot over medium heat. Toss in the chopped onion and diced potatoes, sautéing them for about 5 minutes until the onion softens and becomes translucent. This slow cooking draws out their natural sweetness, building a rich base for the soup that will meld beautifully with the hazelnut flavor.

Step 3: Add Garlic, Cauliflower, and Herbs

Stir in the minced garlic, cauliflower florets, dried thyme, and rosemary. Cook everything together for another 1 to 2 minutes. This brief sauté releases the garlic’s pungency and lets the herbs infuse their aromatic notes into the mix, layering flavors that really elevate the soup.

Step 4: Simmer with Broth and Hazelnuts

Pour in the vegetable broth and add the roasted hazelnuts. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes. This simmering softens all the vegetables perfectly and allows the flavors to meld into a harmonious blend that’s just begging to be blended smooth.

Step 5: Blend and Finish

Using an immersion blender, carefully blend the soup until it becomes silky smooth. Stir in the plant-based cream or coconut milk, and season the soup with salt and black pepper to taste. Warm the soup gently if needed, ensuring it’s ready to serve with that irresistibly creamy finish.

How to Serve Creamy Roasted Hazelnut Soup with Herbs and Vegetables Recipe

The image shows a white bowl filled with a thick beige soup that has a smooth texture. On top, there are small pieces of chopped nuts scattered in the center, adding a rough texture contrast. The bowl is set on a white marbled surface, and a bright red flower is partially visible near the top edge. The lighting is soft and natural, highlighting the creamy surface of the soup. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes brings welcome contrast and beauty to your bowl. Try sprinkling chopped toasted hazelnuts for a crunchy texture, fresh parsley for a burst of herbaceous brightness, or even a light drizzle of good olive oil on top for a silky sheen. These finishing touches aren’t just for looks—they enrich the flavors and make every spoonful a little adventure.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm garlic toast to scoop up every last drop. A crisp green salad dressed with lemon vinaigrette can add a refreshing bite alongside, balancing the soup’s luscious richness. If you want to keep it cozy, a simple bowl of steamed greens or roasted root vegetables would also make elegant companions.

Creative Ways to Present

Serve the soup in rustic earthenware bowls for an earthy, comforting vibe or choose sleek white porcelain for a modern twist. For dinner parties, consider clear glasses as small starters topped with microgreens for a chic mini version. Garnish swirls or a dusting of smoked paprika can add visual interest and entice your guests before the first taste.

Make Ahead and Storage

Storing Leftovers

Your leftover Creamy Roasted Hazelnut Soup with Herbs and Vegetables Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 to 4 days. Keeping the cream separate until reheating is a smart tip to maintain freshness and prevent it from breaking down.

Freezing

This soup freezes well if you want to prep ahead for busy days or later indulgence. Freeze it without the plant-based cream to avoid texture changes, in freezer-safe containers or bags, for up to 2 months. When thawed, simply stir in fresh cream and warm gently.

Reheating

Reheat your soup on the stovetop over low heat, stirring regularly to prevent scorching and to help the flavors meld again. Add your cream during this final warming stage for best results, and always taste before serving to adjust seasonings if needed.

FAQs

Can I use roasted hazelnuts instead of raw in this recipe?

Absolutely! If you have pre-roasted hazelnuts on hand, you can skip the roasting step, but fresh roasting often brings a more vibrant, deep flavor depth that makes this soup stand out.

Is this soup suitable for vegans?

Yes, it’s naturally vegan if you use plant-based cream or coconut milk, making it perfect for those avoiding dairy while still craving that rich, creamy texture.

How thick should the soup be?

This soup’s thickness can be adjusted depending on your preference—keep it thicker to serve as an appetizer or thin it out with extra broth for a lighter main course.

Can I add other herbs or spices?

Definitely! Fresh herbs like parsley or chives work well. You might also add a pinch of nutmeg or smoked paprika for a subtle twist that complements the hazelnut flavor beautifully.

What if I don’t have an immersion blender?

No worries! You can transfer the soup in batches to a regular blender. Just be careful with the hot liquid—blend in small amounts and vent the lid slightly to let steam escape.

Final Thoughts

There’s something truly special about the Creamy Roasted Hazelnut Soup with Herbs and Vegetables Recipe that feels both traditional and inventive. It’s a celebration of simple ingredients elevated by thoughtful preparation, resulting in a dish that’s comforting, elegant, and irresistible. I encourage you to make this soup part of your rotation—you’ll be surprised at how quickly it becomes a cherished favorite for gatherings or cozy solo dinners alike.