Pistachio Soup

This creamy Pistachio Soup is silky smooth, has a distinctive nutty flavor, and is ready in 30 minutes. Made with simple, wholesome ingredients, this elegant soup is delicious year-round—either served warm on a cool evening or chilled on a summer day.

The rich, nutty flavor of this soup tastes like it's been simmering on the stove for hours—but it actually comes together beautifully in just 30 minutes.

The dreamy, luxurious texture comes from three key things: a small amount of potato, gently cooking the ingredients together, and a powerful blender.

I love that pistachio soup is delicious both hot and cold, making it perfect any time of year. And it doubles as a sauce for chicken, fish, or pasta!

Pistachio soup has its origins in Persian cuisine, where pistachios are commonly used in both sweet and savory dishes. While this isn't an authentic Persian recipe, it's a creamy, delicious soup inspired by those roots—and I think you'll love it.

Ingredient Notes

• onion - I use yellow onion in this recipe. While it's not too strong, if you prefer a more mild flavor, you can use shallots or leeks.
• fresh ginger - The fresh ginger adds a subtle kick of heat to the soup. Substitution: You can use ground ginger if you can't use fresh. If you do, use only ¾ teaspoon.
• Russet potato - The potato adds the perfect amount of creaminess to pistachio soup, giving it its velvety texture. Substitution: A Yukon Gold potato will also work well.
• pistachios - Purchase shelled, raw pistachios. This means unsalted and not roasted. (Shelling them yourself is of course fine, it will just take more time and your fingers could be sore afterwards.)
• ground cardamom - The subtle sweetness of the cardamom is lovely with the pistachios. It will enhance all of the flavors!
• chicken stock - Using chicken stock adds body and richness to the soup. Sodium-free is best, and if you can't find it, use low-sodium. This is so you can better control the final seasoning and flavor of the soup.
• fresh spinach - The spinach enhances the green color, adds nutrients, and brightens the flavor.
• fresh mint - Like the spinach, the mint brightens the flavor of the soup and pairs perfectly with the earthy pistachios.
• golden raisins - This might seem like an unexpected ingredient, but raisins and pistachios are a classic pairing in Persian cuisine. Their sweetness is fantastic with the creamy soup.

Simple Method For Creamy Pistachio Soup

- Coat the bottom of a 3-quart pot with olive oil. Place it over low-medium heat and add the onion. Cook for a few minutes and then add the ginger. Cook until the onion is soft and then add the potato, pistachios, and cardamom. Cook, stirring every so often, until it's very aromatic, about 3 minutes.

- Add the chicken stock, bring to a boil, and then immediately turn the heat to the lowest setting, cover, and simmer until the potato is tender, about 10 minutes.

- Add the spinach and mint leaves to the blender and pour the contents of the pot on top. In a powerful blender (like a Vitamix) blend until it's super smooth.

- Season the soup to taste with salt and black pepper. (I use about 1 teaspoon Kosher salt.) Portion the soup into serving bowls (4 for main course and 6 for first course), and garnish each with a drizzle of olive oil, a few pistachios, and a few golden raisins. Serve.

Recipe tip: For a thinner soup, stir in a little more stock or water.

Variations

• Vegetarian/vegan version. Use vegetable stock instead of the chicken stock. The soup will be slightly lighter/less rich, and still very tasty.
• Spicy version. Add a teaspoon of chili paste or a pinch or two of cayenne pepper.

Serving Suggestions

• Delicious hot or cold, I love serving pistachio soup with a bread and/or a salad. It's excellent with this quick fresh herb bread, tomato and feta salad or avocado cucumber salad.
• Pistachio soup is also a fabulous sauce for chicken and salmon, and along with fresh tomatoes, it's great mixed into pasta.

Making it Ahead and Storage

• The soup can be made up to two days ahead. Once it cools to room temperature, store it in an airtight container in the refrigerator until you're ready to serve. Warm it on the stove if you're serving it hot.
• If you're planning to serve it chilled, make it at least 4 hours ahead, refrigerating it as soon as it's room temperature.
• You can freeze the soup in an airtight container for about six weeks. Thaw in the refrigerator overnight and then reheat it with medium-low heat on the stove.

More Must-Try Year-Round Soups

I hope you love this creamy pistachio soup as much as my family and I do!