Pine Nut Soup
Indulge in the luxurious, nutty flavors of Pine Nut Soup, a rich and creamy dish that’s perfect for an elegant appetizer or comforting main course. Toasted pine nuts take center stage in this recipe, adding depth and warmth that’s beautifully complemented by sautéed yellow onion, fresh thyme, and a splash of tangy lemon juice. Creamy heavy cream brings velvety texture, while vegetable broth keeps it light yet flavorful. The soup is blended to silky perfection, creating a smooth and satisfying bowl with a gourmet feel. Garnished with reserved toasted pine nuts and fresh parsley, this dish is as visually stunning as it is delicious. Ready in under an hour and scaled to serve four, it’s ideal for cozy nights or entertaining guests looking for something unique and unforgettable. Keywords: pine nut soup, creamy soup recipe, gourmet soup, vegetarian soup, nut-based soup.
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Recipe Information
Ingredients
- 1 cup pine nuts
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup water
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden and fragrant. Stir constantly to prevent burning. Set aside 1 tablespoon of toasted pine nuts for garnish.
In a large pot, heat the olive oil over medium heat. Dice the yellow onion and sauté it in the hot oil for 5-6 minutes until soft and translucent.
Mince the garlic cloves and add them to the pot. Sauté for another 1-2 minutes until fragrant, ensuring the garlic doesn’t brown.
Add the toasted pine nuts (except the reserved tablespoon) to the pot, followed by the vegetable broth, water, thyme leaves, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes to allow the flavors to meld together.
Turn off the heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, let the soup cool slightly and blend it in batches in a countertop blender.
Return the soup to low heat and stir in the heavy cream and lemon juice. Taste and adjust seasoning if needed.
Serve the soup hot, garnished with the reserved toasted pine nuts and fresh parsley if desired.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 51.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3513 mg | 153% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 23.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
