Chestnut & Apple Soup with Silken Tofu

I tried this soup at a dinner where I was invited many years ago, and because I found it delicious I have it in my fall/winter repertoire ever since. Lately, I updated the recipe by adding silken tofu to have more proteins.

Chestnut and apple soup with silken tofu

It is quite a sweet soup, by putting a glass of white wine though, you’ll give it a slight sourness that will make it really interesting. I tried a couple of o times without and my husband almost refused to eat it, but since I’m adding the wine this recipe is now #husbandapproved.

Chestnut and apple soup with silken tofu, overhead

I like to accompany it with Pumpernickel bread, spread with butter and pepper.

Chestnut and apple soup with silken tofu and Pumpernickel bread

Chestnut & Apple Soup with Silken Tofu

An easy and fast soup for a cold fall or winter night.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main, Soup
Cuisine: Swiss
Servings: 2


  • Blender
  • Pressure cooker (optional)


  • 100 g chestnuts, peeled, boiled
  • 1 onion, in 4- 6 pieces
  • 1 apple, 4-6 in pieces, (keep the peel)
  • 0.5 – 1 dl white wine
  • salt to taste
  • 100 g silken tofu
  • a sprig of thyme, for garnish
  • 1 -2 tbsp cream (optional)


  • Put water, chestnuts, apple, onion in a pot with a lid, cover with water and boil about 20 minutes until tender. (Tip: use the pressure cooker to reduce cooking times). When cooked, keep a little cooking water and mix all the ingredients in a blender until smooth.
    Serve and garnish with a sprig of thyme.
    For an even more rich flavor, you could also add a tbsp of cream either in the blender or at the end as a garnish.


  1. Chestnuts have quite a low protein conten, that’s why I added silken tofu to this soup. If needed you can add more proteins, by adding either 1 or 1 tbsp of lupin flour or pumpkin seed flour. 
  2. You could put the apple directly in the blender, without cooking it. 
  3. Adding some cream is totally optional. 

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