Best Mary Berry Vegetable Soup Recipe
Cooking Guide

Top 8 Delicious Mary Berry Vegetable Soups Recipes for Cold Winter Nights

A hot bowl of vegetable soup is the ultimate comfort food. With its nourishing ingredients and rich, savory broth, vegetable soup warms you from the inside out on chilly days. But elevating a humble soup into something truly special is an art.

When it comes to soups that are both simple yet scrumptious, no one does it better than the legendary Mary Berry. She has crafted an array of wildly delicious vegetable soup recipes over her 60+ year cooking career. With clever tips and tricks up her sleeve, Mary transforms basic soup staples like onions, carrots, and potatoes into flavor-packed bowls of goodness.

In this post, I will reveal Mary Berry’s top 8 can’t-miss vegetable soup recipes. Ranging from silky purées to chunky minestrone, these soups highlight seasonal produce and Mary’s expertise at balancing and layering flavors. A warming bread bowl filled with one of these soups is the ultimate antidote to any cold day. Get ready to be inspired by Mary’s magical soups!

1. Mary Berry Butternut Squash Soup

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, which give it a lovely spicy kick. Roasting the squash, rather than boiling it in a pan, really brings out the flavor in the soup.

Ingredients

To make this soup, you’ll need:

  • 1 large butternut squash (about 1kg), peeled and cut into chunks
  • 2 tbsp olive oil
  • Salt and black pepper
  • 1 large onion, chopped
  • 1 red pepper, deseeded and chopped
  • 2 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  • 1 litre vegetable stock
  • Fresh parsley or coriander leaves, to garnish

Method to Make Mary Berry Butternut Squash Soup

  • Preheat your oven to 200°C/180°C fan/gas mark 6. Put the squash chunks in a large roasting tin and drizzle with 1 tbsp of olive oil. Season with salt and pepper and toss well to coat. Roast for 25 to 30 minutes or until tender.
  • Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, red pepper, garlic, ginger, and some salt and pepper, and cook for about 15 minutes or until soft.
  • Add the roasted squash and the stock to the saucepan and bring to a boil. Reduce the heat and simmer for about 10 minutes or until everything is well combined.
  • Using a blender or a food processor, puree the soup until smooth. You may need to do this in batches depending on the size of your blender. Return the soup to the saucepan and reheat gently. Adjust the seasoning as needed.
  • Serve the soup in bowls, garnished with some fresh parsley or coriander leaves if you like.
Mary Berry Butternut Squash Soup
Mary Berry Butternut Squash Soup

2. Mary Berry Tomato, Chickpea and Pasta Soup

This hearty and filling soup is a complete meal in a bowl. It has tomatoes, chickpeas, pasta, and cheese, which provide a good balance of carbs, protein, and fat. It’s also very easy to make, as you just need one pot and some pantry staples.

Ingredients

To make this soup, you’ll need:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 400g can chopped tomatoes
  • 1 litre vegetable stock
  • 400g can chickpeas, drained and rinsed
  • 100g small pasta shapes, such as macaroni or shells
  • Salt and black pepper
  • 50g grated cheddar cheese
  • Fresh basil leaves, to garnish

Method to Make Mary Berry Tomato, Chickpea and Pasta Soup

  • Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 10 minutes or until soft and golden.
  • Stir in the oregano, paprika, tomatoes, stock, chickpeas, and pasta. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the pasta is cooked.
  • Season the soup with salt and pepper to taste. Sprinkle the cheese over the soup and let it melt slightly.
  • Serve the soup in bowls, garnished with some fresh basil leaves if you like.

3. Mary Berry Leek and Potato Soup

This classic soup is one of Mary Berry’s favorites. It’s creamy, comforting, and easy to make with just a few ingredients. You can also customize it by adding some bacon, cheese, or herbs if you want.

Ingredients

To make this soup, you’ll need:

  • 50g butter
  • 450g leeks, trimmed and sliced
  • 1 onion, chopped
  • 450g potatoes, peeled and diced
  • 1.2 liters of chicken or vegetable stock
  • Salt and white pepper
  • 150ml double cream
  • Fresh chives, to garnish

Method to Make Mary Berry Leek and Potato Soup

  • Melt the butter in a large saucepan over low heat. Add the leeks and onion and cook for about 15 minutes or until soft but not browned.
  • Add the potatoes and stock and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the potatoes are tender.
  • Using a blender or a food processor, puree the soup until smooth. You may need to do this in batches depending on the size of your blender. Return the soup to the saucepan and reheat gently.
  • Stir in the cream and season with salt and white pepper to taste.
  • Serve the soup in bowls, garnished with some fresh chives if you like.
Mary Berry Leek and Potato Soup

4. Mary Berry Green Soup with Hazelnuts

This vibrant green soup is packed with healthy vegetables such as broccoli, spinach, kale, and peas. It also has some toasted hazelnuts on top for some crunch and nuttiness. It’s a great way to get your greens in a delicious way.

Ingredients

To make this soup, you’ll need:

  • 50g hazelnuts
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 litre vegetable stock
  • 200g broccoli florets
  • 100g spinach leaves
  • 100g kale leaves
  • 100g frozen peas
  • Salt and black pepper
  • A squeeze of lemon juice

Method to Make Mary Berry Green Soup with Hazelnuts

  • Preheat your oven to 180°C/160°C fan/gas mark 4. Spread the hazelnuts on a baking tray and roast for about 10 minutes or until golden. Rub them in a clean tea towel to remove the skins. Chop them roughly and set aside.
  • Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for about 15 minutes or until soft.
  • Add the stock and bring to a boil. Add the broccoli and simmer for about 10 minutes or until tender.
  • Add the spinach, kale, peas, salt, pepper, and lemon juice and simmer for another 5 minutes or until everything is wilted.
  • Using a blender or a food processor, puree the soup until smooth. You may need to do this in batches depending on the size of your blender. Return the soup to the saucepan and reheat gently.
  • Serve the soup in bowls, sprinkled with some toasted hazelnuts on top.

5. Mary Berry Carrot and Parsnip Soup

This sweet and earthy soup is perfect for autumn and winter. It has carrots and parsnips as the main ingredients, which are both rich in vitamin A and fiber. It also has some cumin seeds for an added depth of flavor, introducing a warm, aromatic touch that complements the natural sweetness of the root vegetables. This combination not only nourishes the body but also delights the palate, making it a comforting choice for colder days.

Ingredients

To make this delectable soup, you’ll require:

  • 3 medium-sized carrots, peeled and chopped
  • 3 medium-sized parsnips, peeled and chopped
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1.2 litres of vegetable stock
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • A dollop of crème fraîche or yogurt (optional), for serving

Method to Make Carrot and Parsnip Soup

  • Begin by heating the olive oil in a sizable pot over medium heat. Once hot, add the chopped onion. Sauté until translucent and tender, which should take about 5 minutes.
  • Stir in the minced garlic, ground cumin, and ground coriander. Cook for another 1-2 minutes until aromatic.
  • Add the chopped carrots and parsnips to the pot. Mix them well, ensuring they are coated with the onion and spice mixture.
  • Add the vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer. Continue cooking for about 20-25 minutes, or until the carrots and parsnips are tender.
  • Once the vegetables are soft, use a blender or hand immersion blender to purée the soup until it’s smooth. If you’re using a countertop blender, ensure you let the soup cool a bit before blending and do it in batches.
  • Return the puréed soup to the pot and warm it up. Taste and adjust the seasoning with salt and black pepper as needed.
  • Pour the soup into bowls. If desired, swirl in a dollop of crème fraîche or yogurt for a creamy touch. Garnish with freshly chopped parsley.

Here is a detailed guide about Mary Berry Carrot and Parsnip Soup

How to make Easy Mary Berry Carrot and Parsnip Soup

6. Mary Berry Mushroom and Chestnut Soup

This creamy and rich soup is ideal for a festive occasion. It has mushrooms and chestnuts, which are both in season in winter. It also has some sherry and cream, which add some depth and indulgence to the soup.

Ingredients

To make this soup, you’ll need:

  • 25g butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 500g mixed mushrooms, sliced
  • 200g cooked chestnuts, roughly chopped
  • 2 tbsp plain flour
  • 2 tbsp dry sherry
  • 1.2 litres of vegetable stock
  • Salt and black pepper
  • 150ml double cream
  • Fresh parsley, to garnish

Method to Make Mary Berry Mushroom and Chestnut Soup

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook for about 10 minutes or until soft.
  • Add the mushrooms and chestnuts and cook for another 10 minutes or until the mushrooms are browned.
  • Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for a few minutes, stirring constantly.
  • Stir in the sherry and gradually add the stock, stirring to avoid any lumps. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until slightly thickened.
  • Using a blender or a food processor, puree the soup until smooth. You may need to do this in batches depending on the size of your blender. Return the soup to the saucepan and reheat gently.
  • Stir in the cream and season with salt and pepper to taste.
  • Serve the soup in bowls, garnished with some fresh parsley if you like.
Mary Berry Mushroom and Chestnut Soup

7. Mary Berry Spicy Lentil Soup

This spicy lentil soup is a great way to warm up on a chilly day. It has red lentils, which are high in protein and fiber, and some spices, such as cumin, turmeric, and chili, which add some heat and flavor to the soup.

Ingredients

To make this soup, you’ll need:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery sticks, diced
  • 2 garlic cloves, crushed
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1/4 tsp chili flakes
  • 200g red lentils, rinsed
  • 1.5 litres vegetable stock
  • Salt and black pepper
  • Fresh coriander leaves, to garnish

Method to Make Mary Berry Spicy Lentil Soup

  • Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, garlic, cumin seeds, turmeric, and chili flakes and cook for about 15 minutes or until soft.
  • Add the lentils and stock and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the lentils are cooked.
  • Using a blender or a food processor, puree the soup until smooth. You may need to do this in batches depending on the size of your blender. Return the soup to the saucepan and reheat gently.
  • Season the soup with salt and pepper to taste.
  • Serve the soup in bowls, garnished with some fresh coriander leaves if you like.
Mary Berry Spicy Lentil Soup

8. Mary Berry Roasted Vegetable Soup

This roasted vegetable soup is a simple but delicious way to use up any vegetables you have lying around. You can use any combination of vegetables you like, such as carrots, parsnips, potatoes, sweet potatoes, squash, onions, peppers, tomatoes, etc. Roasting them brings out their natural sweetness and flavor.

Ingredients

To make this soup, you’ll need:

  • About 1kg of mixed vegetables of your choice (see above), peeled and cut into chunks
  • 3 tbsp olive oil
  • Salt and black pepper
  • A few sprigs of fresh rosemary or thyme (optional)
  • 1 litre vegetable stock
  • Fresh parsley or basil leaves (optional), to garnish

Method to Make Mary Berry Roasted Vegetable Soup

  • Preheat your oven to 200°C/180°C fan/gas mark 6. Put the vegetable chunks in a large roasting tin and drizzle with olive oil. Season with salt and pepper and toss well to coat. Add some rosemary or thyme sprigs if you like.
  • Roast for about 45 minutes or until tender and golden.
  • Transfer the roasted vegetables to a large saucepan and add the stock. Bring to a boil then reduce the heat and simmer for about 10 minutes or until everything is well combined.
  • Using a blender or a food processor, puree the soup until smooth. You may need to do this in batches depending on the size of your blender. Return the soup to the saucepan and reheat gently.
  • Season the soup with salt and pepper to taste.
  • Serve the soup in bowls, garnished with some fresh parsley or basil leaves if you like.
Mary Berry Roasted Vegetable Soup

Try these Amazing Mary Berry Soups Recipe

FAQs

What are the benefits of eating vegetable soups?

Vegetable soups are a great way to get more vegetables into your diet. Vegetables are rich in vitamins, minerals, antioxidants, and fiber, which can help boost your immune system, lower your blood pressure, prevent constipation, and reduce your risk of chronic diseases. Vegetable soups are also low in calories and fat, which can help you lose weight or maintain a healthy weight.

How can I store and reheat vegetable soups?

You can store vegetable soups in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat vegetable soups, you can either microwave them in a microwave-safe bowl or heat them in a saucepan over low heat. Make sure to stir them occasionally and check the temperature before serving.

How can I make vegetable soups more filling?

You can make vegetable soups more filling by adding some protein and carbs to them.

For example, you can add some beans, lentils, chickpeas, tofu, cheese, eggs, chicken, beef, or fish to your vegetable soups. You can also add some pasta, rice, quinoa, barley, oats, or bread to your vegetable soups. These ingredients will make your vegetable soups more satisfying and keep you fuller for longer.

How can I make vegetable soups more flavorful?

You can make vegetable soups more flavorful by adding some herbs, spices, condiments, or toppings to them.

For example, you can add some basil, parsley, thyme, rosemary, oregano, cumin, turmeric, paprika,

Conclusion

In summary, Mary Berry’s vegetable soup recipes offer something for everyone. From light and refreshing chilled soups to heartier, chunkier offerings, there is a soup to suit any taste or occasion. Filled with flavorful, seasonal produce and easy to prepare, these soups make for comforting, nutritious meals. Whether you’re looking for a starter, a light lunch, or a hearty dinner, you can’t go wrong with one of Mary Berry’s fantastic vegetable soups. Their simplicity, fresh ingredients, and delicious flavors shine through in each recipe. So grab your spoon and get ready to enjoy some of the best vegetable soups around from the legendary Mary Berry.

I hope you found this article helpful and informative. If you have any questions or comments, please feel free to leave them below. I would love to hear from you.

AboutEkani Ella

Ekani Ella is a seasoned author and culinary enthusiast with a deep passion for British cuisine. With a journalism degree under her belt, she eloquently shares her love for food through engaging stories and delightful recipes. Based in London, Ekani explores and celebrates the diversity of British food, providing readers with not only recipes but also insightful cooking tips and a glimpse into the culinary world. Through her writings, she invites readers to embark on their own gastronomic adventures, demystifying the complexity of cooking and highlighting the joy of exploring different cuisines.

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