This velvety Hazelnut Soup is the ultimate comfort meal on a cold, blustery day. Hazelnuts blended with aromatics and vegetables create a soul-warming soup with nutty goodness in each spoonful.

Top view photo of a white bowl filled with hazelnut soup. In the top of the photo, there is bread and a small bowl filled with chopped hazelnuts. In the bottom of the photo is a silver spoon and another bowl of hazelnut soup.

You’ll love the way the hazelnuts impart their signature, earthy flavor into this soup while still achieving a silky texture.

This unexpected soup is guaranteed to impress your guests. Serve it alongside our Green Bean Casserole recipe for a complete vegetarian feast.

And if you love warm, comforting soups as much as we do, make sure to try our Vegan Pumpkin Soup or this Traditional Minestrone Soup.

Why You’ll Love This Hazelnut Soup Recipe

Strong Hazelnut Flavor – This dish captures the delightful flavor of hazelnuts in every bite.
Velvety Texture – The vegetable broth mixture, starchy potato and parsnips, and creamy whole milk combine to make a lush, smooth soup.
Packed With Flavor – Shallots, garlic, rosemary and thyme provide exceptional depth and fragrance to Hazelnut Soup.

Photo of a white bowl of hazelnut soup. It is topped with fresh rosemary and chopped hazelnuts. There is a silver spoon hovering above the bowl, with a spoonful of soup in it. In the foreground is fresh rosemary and a kitchen towel. In the background is bread and another bowl of soup.

Ingredients To Make Hazelnut Soup

To make Hazelnut Soup, you’ll need just a few ingredients that tie everything together and take this recipe to the next level.

Shallots and Leek- Sautee the chopped shallots and leek to provide sweet onion flavor to the soup.

Garlic – Garlic gives the soup an aromatic base.

Olive Oil – Olive oil is our cooking oil of choice for added flavor, but avocado oil would work great as well.

Thyme and Rosemary – Thyme and rosemary add a nice woodsy herbiness to Hazelnut Soup.

Hazelnuts – Hazelnuts are the star ingredient of this soup, which contributes its distinct taste and texture to create an exotic eating experience.

Potatoes and Parsnips – These starches add great flavor and assist in thickening the soup.

Vegetable Stock– This adds more savory flavor.

Whole Milk – We love using whole milk in this recipe because of the creaminess it creates but feel free to use your milk of choice.

Salt and Pepper – These spices are essential for bringing out flavors.

With these ingredients, you can make Hazelnut Soup with comforting ingredients that is sure to wow your guests.

Photo of two white bowls of hazelnut soup. They are both topped with chopped hazelnuts and fresh rosemary. There is a silver spoon in the foreground and bread in the background.

Steps To Make Hazelnut Soup

Gather your ingredients, then heat the olive oil in a large soup pot on a medium setting. Fry the shallots and leek for about 6-8 minutes until softened, then add the garlic, rosemary, thyme, and hazelnuts and fry for another 2 minutes.
Add the potato, parsnips, and vegetable stock. Bring to a boil then reduce to a simmer and cook for 20 minutes.
Stir in the milk and remove from the heat.
Blend the soup using a high-powered blender (like a jug blender) or handheld immersion blender until smooth. Make sure to puree in batches, and go slow, if using a blender.
Serve up and garnish with a few sprigs of fresh rosemary and some extra chopped hazelnuts if desired.

For the full list of ingredients and instructions, refer to the recipe for Hazelnut Soup below.

Cindy’s Tips And Tricks For Making Hazelnut Soup

Roasted Hazelnuts

You can roast the hazelnuts in a saucepan over medium heat to intensify the hazelnut flavor. Never leave the nuts unattended as nuts can burn quickly if not watched.

Puree In Small Batches

To get the signature velvety texture, puree the soup mixture in small batches in a high-powered blender. You can also use a handheld immersion blender, though it might not be as smooth.

Add Extra Creaminess

To elevate the decadence level of this soup, try swirling in cream or hazelnut oil right before serving. Garnish with chopped, roasted hazelnuts, and a sprig of fresh rosemary.

Storage Tips

The soup can be stored in the fridge for up to 4 days. It will also freeze well for up to 3 months.

Photo of a white bowl filled with hazelnut soup. It's topped with chopped hazelnuts and fresh rosemary. There is a silver spoon next to the bowl and white kitchen towel.

FAQ About Hazelnut Soup

While you can, the soup benefits from higher milk fat content for the best texture. But feel free to use your milk of choice in this recipe if you would like a vegan-friendly option.

Blanching helps remove the skin but isn’t required in this recipe. You can also buy hazelnuts which have already been blanched in most grocery stores.

Hazelnuts, fresh thyme, parsley, croutons, truffle oil, and crusty bread would all be delicious in this Hazelnut Soup recipe.

More Yummy Soup Recipes

I found this recipe for Leeks With Hazelnuts and Tarragon that I HAVE to try!

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Hazelnut Soup

This velvety Hazelnut Soup is the ultimate comfort meal on a cold, blustery day. Hazelnuts blended with aromatics and vegetables create a soul-warming soup with nutty goodness in each spoonful.

Louisa

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

2 tablespoons olive oil
3 shallots diced
1 leek diced
1 tablespoon fresh rosemary finely chopped
1 teaspoon dried thyme
1 cup hazelnuts chopped
1 large potato peeled and diced
3 parsnips peeled and diced
6 cups vegetable stock
1 cup whole milk
salt and pepper to taste

Instructions

Gather your ingredients. Heat the oil in a large soup pot on a medium setting. Fry the shallots and leek for about 6-8 minutes until softened, then add the garlic, rosemary, thyme and hazelnuts and fry for another 2 minutes.
Add the potato, parsnips and vegetable stock. Bring to a boil then reduce to a simmer and cook for 20 minutes.
Stir in the milk and remove from the heat.
Blend the soup using a high-powered blender (like a jug blender) or handheld immersion blender until smooth. Make sure to puree in batches, and go slow, if using a blender.
Serve up and garnish with a few sprigs of fresh rosemary and some extra chopped hazelnuts if desired.