This hazelnut soup is unbelievably rich, creamy, and nutty! Showcasing layers of hearty vegetables, savory aromatics, and vegan cream, it’s the perfect dish to warm you up when the weather is cool. Serve it with your favorite sandwich or panini for the ultimate comfort meal!

Why you’ll love this recipe
- Wholesome: With base ingredients like parsnips, potatoes, and shallots, every spoonful of this hazelnut soup provides a nutritious and satisfying bite.
- Simple yet sophisticated: Even though it sounds (and tastes) gourmet, you’ll be shocked at how straightforward and fuss-free this recipe is.
- Perfect for all seasons: Whether it’s the chilly fall and winter months or a breezy summer evening, this hazelnut parsnip soup always hits the spot!
What is hazelnut soup?
Hazelnut soup is a creamy, nutty creation inspired by the movie Tangled (much like my Luca-inspired trenette al pesto). It seamlessly blends the earthy flavors of parsnips and potatoes with the characteristic richness of hazelnuts.
A hint of thyme, combined with the sweet and savory undertones of shallots and garlic, adds the perfect depth of flavor. And for an even silkier consistency, I love to add a dash of vegan cream!
You can enjoy this smooth, velvety soup as an appetizer on its own. Or, turn it into a full spread by pairing it with some crusty bread, a hearty sandwich, or a fresh salad.
Ingredients & Substitutions

- Hazelnuts: Make sure to use skinless (blanched) hazelnuts for the best flavor and consistency. You can use blanched almonds in a pinch, but the results will vary.
- Parsnips: Provide an earthy sweetness with mild peppery undertones. If you can’t find parsnips, try carrots, turnips, rutabaga, or celery root instead.
- Potatoes: Give the soup its hearty body and creamy texture. You can use Yukon Gold or white potatoes. Or, try sweet potatoes for a sweeter, creamier variation.
- Shallots: Add a subtle onion note. If shallots are unavailable, use extra scallions or yellow onions, although be mindful that they will impart a stronger onion flavor.
- Garlic: Fresh garlic cloves impart a fragrant and slightly spicy depth. Garlic powder will work, but I highly recommend fresh garlic for this hazelnut parsnip soup.
- Vegan butter: To sauté the veggies, adding a rich flavor. Olive oil will also do the trick!
- Nutritional yeast: Offers a cheesy, savory undertone. If you don’t have nutritional yeast, try a splash of soy sauce or tamari for an umami boost.
- Thyme: Infuses the soup with a minty, earthy aroma. You can also use rosemary or oregano for different herbal notes.
- Scallions: The white portions add another layer of savoriness to the soup. Plus, the green tops add a crisp, fresh touch on top. You can also use chopped chives.
- Vegan cream: While optional, vegan cream provides a lusciously creamy texture that ties the whole soup together. Feel free to use a store-bought option or try making homemade vegan cream. You can also use coconut cream.
How to make hazelnut soup

- Step 1: Start by washing and chopping all the vegetables. Remember, the smaller the dice, the faster they'll cook! Tie up your thyme into a bunch with a kitchen string.

- Step 2: Melt your vegan butter in a Dutch oven or large pot over medium heat. Add in the shallots and white parts of the scallions, letting them sauté until translucent.

- Step 3: Add the hazelnuts, garlic, and thyme. Give everything about a minute. Toasting the hazelnuts first helps release their aromatic oils, making your soup extra fragrant.

- Step 4: Add the chopped parsnips, potatoes, nutritional yeast, and broth. Let the mixture come to a gentle boil, then reduce the heat and let everything simmer until tender.

- Step 5: Using an immersion blender, purée the soup until it's velvety smooth. If you don’t have an immersion blender, a high-speed countertop blender works — just ensure the mixture has cooled slightly before blending to avoid any mishaps.

- Step 6: To round out the flavors, add some vegan cream, salt, and pepper. Serve your hazelnut soup immediately with a garnish of chopped green onions or toasted hazelnuts.
What to serve with hazelnut soup
With its creamy texture and rich flavors, hazelnut soup pairs beautifully with a variety of dishes. Try serving yours with some of these options:
- Bread: Serve your bowl with a side of semolina bread or your favorite crusty bread.
- Roasted veggies: For a healthy twist, add roasted beets and fennel or roasted winter veggies to the side.
- Green salad: Soup and salad make the best duo! Try yours with chickpea apple kale salad, harvest salad, pickled beet salad, or strawberry goat cheese salad.
Storage & Reheating
Keep your hazelnut soup fresh by following these simple storage and reheating instructions:
- Fridge: Once cooled, store the soup in airtight containers for up to 3-4 days.
- Freezer: Pour your cooled soup into freezer-safe bags or containers, leaving some space for expansion, and freeze for up to 2-3 months.
- Reheating: If frozen, thaw the soup in the fridge overnight. Then, reheat it on the stovetop over medium until warm, stirring occasionally.
Variations
- Roasted garlic: Replace raw garlic with roasted garlic for a sweeter, milder flavor.
- Spicy: Throw in a diced jalapeño or a pinch of red pepper flakes to add some heat.
- Cashews: Use cashews in place of hazelnuts for a sweeter nut flavor.

Top tips
- Toast the nuts: Gently toasting the hazelnuts with the other aromatics helps release their oils, creating a deeper flavor in the soup.
- Gently sauté: Don’t rush the sautéing process. Let the shallots and scallions slowly turn translucent, not browned, to build a flavorful base.
- Stir consistently: Keep an eye on the pot to prevent sticking, especially as the soup thickens.
FAQ
If your soup has turned out too thick, adjust the consistency by adding a bit more broth or water until you reach your desired thickness.
If your hazelnut parsnip soup is too watery, simply simmer it for a longer, allowing the liquids to evaporate and the soup to reduce to your desired consistency.
This soup is best with blanched (skinless) hazelnuts. If you can’t find blanched hazelnuts, you can do it yourself by blanching them in water for 2-3 minutes with a few tablespoons of baking soda. Then, the skins should come right off!

More soup recipes
If you love this creamy hazelnut soup, try some more of my most popular soup recipes:
- Vegan Taco Soup: Vibrant soup with a hearty blend of beans, corn, and spices.
- Korean Ramen: A dish inspired by Japanese ramen and Korean ramyeon.
- Tom Kha Soup: Tangy, salty, and creamy soup that’s great for the winter months.
- Chickpea Soup: A warm, comforting soup that's packed with nutrients.

Hazelnut Soup
DESCRIPTION
INGREDIENTS
- 1 cup hazelnuts skinless
- 2 whole parsnips peeled and chopped
- 2 whole potato peeled and chopped
- 1 whole shallot diced
- 2 tablespoon garlic minced or paste
- 2 tablespoon vegan butter
- ¼ cup nutritional yeast
- 1 bunch thyme
- 1 cup scallions chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- vegan cream optional
METHOD
- First, prepare all of the vegetables by washing, peeling (if necessary), and chopping them.Keep the white part of the chopped scallions (about ½ cup) separate from the green part. The white part will be used for cooking and the green part will be used later for garnishing.Tie up your thyme into a bunch with a kitchen string.
- Melt butter in a dutch oven or large pot over medium heat. Add shallots and the scallions (white part) and sauté till translucent.
- Next stir in the hazelnuts, garlic, and thyme. Cook for about 2-3 minutes.
- Add the chopped parsnips, potatoes, nutritional yeast, and broth.Stir it all together and let it come to a boil. Then cover askew for 20 minutes on a low simmer till everything cooks through.
- Remove from heat and use an immersion blender to purée the soup. Note: You can use high-speed blender instead of the immersion blender.
- Add some vegan cream and season with salt and pepper. Taste to adjust seasoning, if needed.
- Optional: Drizzle with some vegan cream and garnish with scallions (green part) and crushed black pepper before serving.
NOTES
- Toast the nuts: Gently toasting the hazelnuts with the other aromatics helps release their oils, creating a deeper flavor in the soup.
- Gently sauté: Don’t rush the sautéing process. Let the shallots and scallions slowly turn translucent, not browned, to build a flavorful base.
- Stir consistently: Keep an eye on the pot to prevent sticking, especially as the soup thickens.
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