A warming chestnut and bacon soup that’s so easy to make and freeze ahead – perfect for a Christmas or winter supper.
Serves: 4
Prep time: 5 mins
Cooking time: 50 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Mid-price


    • 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


    1. 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.
    1. Pour 1 litre (1¾ pints) water into the pan and add the chestnuts, stockcubes and thyme.
    1. 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.
    1. Remove the pan from the heat and purée the soup in a liquidiser or food processor, or use a stick blender.
    1. Add seasoning to taste. Leave to cool, then pour it into a freezer container, cover and label. Will freeze for up to 3 months.
    1. To serve – Allow the soup to defrost overnight, then bring to the boil before serving.
    1. 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.

Nutritional information per portion

fat 13.0g saturates 4.0g calories 223(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.