By David Rocco’s Dolce Vita 


– 25 chestnuts, roasted and peeled
– 2 garlic cloves, finely chopped
– 1 shallot, chopped
– 1/2 cup canned puréed peeled tomatoes (120ml)
– 8 cups vegetable stock (1.8l)
– 1 cup toasted croutons
– 4 tablespoons extra virgin olive oil (60ml)
– Fresh parsley, finely chopped
– Salt and fresh ground pepper to season


Place olive oil, garlic and shallot in a deep pot.  Cook for a few minutes or until garlic turns golden in colour.

Add tomato purée and chestnuts and cook for a minute.

Add the vegetable stock and bring soup to a boil. Season with salt and pepper.

Reduce heat and let simmer for about 40 minutes.

Sprinkle parsley before serving in individual bowls. Add croutons to each bowl.

Yield: 4 servings

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