Creamy Hazelnut Soup is a rustic dish that warms your kitchen and invites everyone to the dinner table. Nutty, flavorful, filling, this soup is made with fresh leeks, parsnips, potatoes, hazelnuts, and a mix of savory spices. Serve it with crunchy croutons and come back for seconds and thirds!
Top this soup with some homemade Sourdough Croutons or serve with our flaky Sweet Potato Biscuits. For a side of veggies, serve this soup with our Whole Roasted Cauliflower or a tray of Roasted Brussel Sprouts and Sweet Potatoes!
Fun fact: this is Rapunzel’s favorite soup in Tangled! After making a pot it’s sure to be yours too! We love the unique ingredients and flavors in this soup.
After all the squash that normally dominates fall and winter seasonal recipes it’s always a breath of fresh air to give some of the other winter flavors time in the spotlight.
For this recipe in particular we’re showcasing parsnips, leeks, and hazelnuts. All earthy flavors that blend perfectly to create a hearty, rustic soup, perfect for finishing out the winter season and splashing into spring.
Hazelnut Soup is elevated enough to serve at a nice dinner party with crisp salad and warm bread while also being easy enough for a quick one pot weeknight meal. This is a recipe fit for a princess and families alike!
How To Make Hazelnut Soup
- In a large pan or a soup pot, melt the butter over a low-medium heat. Add in the leeks and cook until they just start to soften. Typically about 5 minutes or so.
- Stir in the chopped hazelnuts, garlic, thyme, rosemary, salt, and pepper. Stir to combine and cook an additional 2-3 minutes until the garlic becomes fragrant.
- Add the diced parsnips and potatoes, and the chicken broth. Stir once again to combine.
- Turn the heat to high and bring the soup to a boil. Reduce the heat and let the soup simmer for about 20 minutes, just until the parsnips and potatoes are soft.
- Using an immersion blender, blend the soup until smooth. Pour in the heavy cream and simmer for an additional 10 minutes.
- Give your soup another good stir and serve with a dollop of sour cream, fresh thyme, and homemade croutons as a garnish. Enjoy!
Tips and Variations
- To make this soup vegetarian, use vegetable broth instead of chicken.
- Some recipes add in sauteed onions, carrots, and even butternut squash for more flavor and veggie power.
- Add additional chopped hazelnuts for a garnish to add a little crunch to the soup. You can even toast them in the oven before adding them in to bring out even more flavor.
- You can use milk instead of heavy cream but the consistency of your soup may be a touch thinner.
Storage and Reheating
Storage: Leftover hazelnut soup can be stored in an airtight container for up to 5 days in the fridge.
Freezer: We don’t recommend freezing this dish because of the heavy cream element. Creamy soups can separate upon freezing and thawing.
Reheating: Simply warm on the stove or in the microwave until heated through.
Hazelnut SoupPrint Pin
I earn a commission from Amazon and Instacart from qualifying purchases.
- 2 tablespoon(s) unsalted butter
- 2 ½ cup(s) leeks, sliced up to the light green portions (about 3 leeks)
- 1 cup(s) hazelnuts, chopped
- 2 cloves garlic, finely minced
- 1 teaspoon(s) thyme, dried
- 1 teaspoon(s) rosemary, dried
- ½ teaspoon(s) kosher salt, plus more if desired
- ½ teaspoon(s) ground black pepper
- 3 parsnips, peeled and roughly chopped
- 2 russet potatoes, peeled and roughly chopped
- 6 cup(s) chicken broth, low sodium (may substitute with vegetable broth)
- 1 cup(s) heavy cream
- Melt the butter in a soup pot or large pan over low-medium heat. Then add the leeks and cook until the leeks start to soften, about 5 minutes.2 tablespoon(s) unsalted butter2 ½ cup(s) leeks
- Stir in the hazelnuts, garlic, thyme, rosemary, salt and pepper. Cook for another 2-3 minutes or until the garlic becomes fragrant.1 cup(s) hazelnuts2 cloves garlic1 teaspoon(s) thyme1 teaspoon(s) rosemary½ teaspoon(s) kosher salt½ teaspoon(s) ground black pepper
- Add the parsnip, potatoes, and broth. Stir to combine.3 parsnips2 russet potatoes6 cup(s) chicken broth
- Adjust the temperature to high, and bring the soup to a boil. Then reduce the heat and allow the soup to simmer for about 20 minutes or until the potatoes and parsnips are soft.
- Use an immersion blender to blend the soup until smooth. Pour in the heavy cream and simmer for another 10 minutes.1 cup(s) heavy cream
- Serve with a dollop of sour cream, fresh thyme for garnish and croutons if desired.
- See post for tips and storage options.