Description
A creamy, velvety hazelnut soup featuring roasted hazelnuts and savory herbs with roasted vegetables for added depth. This elegant yet simple soup is perfect for festive occasions or a cozy weeknight meal, with an optional vegan and dairy-free twist using plant-based cream.
Ingredients
Main Ingredients
- 1 cup raw hazelnuts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups cauliflower florets (optional but adds creaminess)
- 4 cups vegetable broth
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt (more to taste)
- ¼ tsp black pepper
- ½–1 cup unsweetened plant-based cream or coconut milk
Optional Garnishes
- Extra chopped hazelnuts
- Parsley
- Drizzle of olive oil
Instructions
- Roast Hazelnuts: Preheat the oven to 350°F (175°C). Spread the raw hazelnuts evenly on a baking sheet and roast them for 10–12 minutes until fragrant and slightly browned.
- Remove Skins: Wrap the warm hazelnuts in a clean kitchen towel, then rub vigorously to remove most of the skins. This step enhances the soup’s flavor and texture.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced potatoes, then sauté for about 5 minutes until the onion is translucent and potatoes start to soften.
- Add Aromatics and Herbs: Stir in the minced garlic, cauliflower florets, dried thyme, and dried rosemary. Cook for an additional 1–2 minutes to release the herbs’ fragrance.
- Simmer Soup: Pour in the vegetable broth and add the roasted hazelnuts. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes, or until all the vegetables are tender.
- Blend Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until it becomes creamy and smooth, without any chunks.
- Finish with Cream & Season: Stir in the plant-based cream or coconut milk. Season the soup with salt and black pepper to taste. Warm the soup gently over low heat without boiling to keep it silky.
- Serve & Garnish: Ladle the hot soup into bowls and garnish with optional chopped hazelnuts, fresh parsley, and a drizzle of olive oil to add texture and flavor contrast.
Notes
- For an extra-smooth texture, strain the blended soup through a fine mesh sieve before serving.
- To add richness, include a splash of dry white wine while sautéing the onions.
- Store any leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months (freeze before adding cream for best quality).
- Adjust the soup’s consistency to suit your meal: keep it thicker as an appetizer or thinner for entrée-sized servings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner, Appetizer
- Method: Stovetop
- Cuisine: European/French-Inspired
