Chestnut and bacon soup recipe

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  • Dairy-free








5 min


50 min

Nutrition per portion

Calories 223 kCal 11%
Fat 13g 19%
  -  Saturates 4g 20%

A warming chestnut and bacon soup that’s so easy to make and freeze ahead – perfect for a Christmas or winter supper.


  • 1tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 4-6 rashers smoked streaky bacon, chopped
  • 1 stick celery, chopped
  • 2 carrots, peeled and chopped
  • 200g packet vacuum-packed chestnuts
  • 2 vegetable stock cubes
  • 1 level tbsp chopped fresh thyme
  • Salt and freshly ground black pepper
  • 2 rashers streaky bacon
  • Few sprigs of thyme


  • Heat the oil in a large pan,add the onion, bacon, celery and carrots and cook over a medium heat for about 7-10 mins, stirring occasionally until vegetables have softened.

  • Pour 1 litre (1¾ pints) water into the pan and add the chestnuts, stockcubes and thyme.

  • Bring the mixture to the boil, then reduce the heat and cover the pan. Simmer gently for about 20-30 mins, until the vegetables are tender.

  • Remove the pan from the heat and purée the soup in a liquidiser or food processor, or use a stick blender.

  • Add seasoning to taste. Leave to cool, then pour it into a freezer container, cover and label. Will freeze for up to 3 months.

  • To serve – Allow the soup to defrost overnight, then bring to the boil before serving.

  • Cut the rashers of bacon into strips and cook them in a hot frying pan until crisp and place on top of the soup, with a couple of small sprigs of thyme. Sprinkle some freshly ground black pepper over.

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(176 ratings)
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