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Thanksgiving Stuffing Soup

June 10, 2021
Ronnie FeinRonnie Fein

How do you bring the flavor of Thanksgiving to a family that includes both vegetarians and meat lovers? That was the challenge facing Ronnie Fein. “Our family loves Thanksgiving,” she explained. “We are a close family and we spend holidays together.”

Featured in: This Thanksgiving, Try Kosher Stuffing Soup


For the soup

  • 2tbsp olive oil
  • 4cups vegetable stock
  • 1cup water
  • 1medium onion, chopped
  • 2stalks celery, chopped
  • 4ripe pears, peeled and sliced
  • 1sprig of fresh thyme or 1 teaspoon
  • fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 3cups whole peeled roasted chestnuts
  • 1cup almond milk

For the crutons

  • 3tbsp olive oil
  • 3cups diced Italian bread, ciabatta, or home-style white bread
  • 2tablespoons finely chopped fresh herbs
  • Salt, to taste
Yield: 6 servings


To make the Thanksgiving Stuffing Soup

  • Step 1

    Heat the olive oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, for 4 to 5 minutes or until softened.

  • Step 2

    Add the pears and thyme, sprinkle with salt and pepper, and cook for about 2 minutes.

  • Step 3

    Add the chestnuts, stock, and water. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer for 15 minutes or until vegetables and fruit are soft.

  • Step 4

    Purée the soup in a food processor or blender (or use a hand blender).

  • Step 5

    Return the soup to the pan. Stir in the almond milk and heat through.

  • Step 6

    Taste for seasoning and add salt and pepper to taste. Serve with Herb Croutons.

To make the Thanksgiving Stuffing Soup

  • Step 1

    Heat the olive oil in a sauté pan over medium-low heat.

  • Step 2

    Add the bread dice and herbs.

  • Step 3

    Sprinkle with salt to taste and cook, turning frequently, for 4 to 5 minutes or until lightly browned.