Easy Mary Berry Bonfire Night Soup Recipe (Warming Spiced Soup)

This Mary Berry bonfire night soup is the perfect way to warm up on 5 November. A smooth, gently spiced autumn soup, it is made with onions, carrots, potatoes, tomatoes and apples, flavoured with mild curry powder and orange. It is easy to make in one large pot, it can be made ahead, and it is ideal served in mugs with crusty bread while fireworks are lighting up the sky.

Why You Will Love Mary Berry Bonfire Night Soup

This Mary Berry bonfire night soup is loved because it is simple, warming and practical for a cold night. The vegetables and apples melt into a silky soup, the curry powder adds warmth without too much heat, and the orange brings a gentle sweetness. It feeds a crowd, it reheats well, and it can wait on a low heat while guests arrive. It is also a great starter before jacket potatoes, chilli or toffee apple cake.

Ingredients for Mary Berry Bonfire Night Soup

• 60g butter
• 2 large onions, coarsely chopped
• 2 medium potatoes, coarsely chopped
• 2 medium carrots, coarsely chopped
• 3 garlic cloves, crushed
• Zest and juice of 1 orange
• 2 teaspoons mild curry powder
• 1.8 litres vegetable or chicken stock
• 2 x 400g cans chopped tomatoes
• 2 eating apples, peeled and chopped
• Salt and black pepper, to taste

To serve: crusty bread, herb croutes, or a swirl of cream, if you like.

Step-by-Step Guide to Making Bonfire Night Soup

Step 1: Soften the vegetables. Melt the butter in a large saucepan over medium heat. Add the onions, potatoes, carrots, garlic and orange zest. Cook gently for 5 minutes, stirring occasionally, until the onions are soft.

Step 2: Add the spices. Stir in the mild curry powder and cook for 1 to 2 minutes, stirring constantly, until fragrant. This helps release the flavour of the spices.

Step 3: Simmer the soup. Add the stock, orange juice, chopped tomatoes and apples. Season with salt and black pepper. Bring to a boil, cover, and simmer gently for 30 minutes, until the vegetables are soft.

Step 4: Blend and serve. Remove the orange zest if any large pieces remain. Blend the soup in batches until smooth, using a blender or stick blender. Return it to the pot and reheat gently. Ladle into bowls or mugs, hot, and serve with crusty bread or herb croutes.

Cook’s Secrets for a Perfect Bonfire Night Soup

Chop the vegetables evenly so they cook at the same pace. Toast the curry powder in the pan before adding liquid, as this wakes up its flavour. Do not boil the soup hard after blending, just reheat it gently. If the soup is too thick, add a little more hot stock. If you want more heat for adults, add a pinch of chilli flakes, but keep the main pot mild for children.

Frequently Asked Questions

Can I make Mary Berry bonfire night soup in advance? Yes. Make it a day ahead, cool it, and keep it in the fridge. Reheat gently on bonfire night, and blend again if needed for a smooth texture.

Can I freeze bonfire night soup? Yes. Freeze it for up to 3 months, without cream or croutes. Thaw completely and reheat gently.

Can I make it vegetarian? Yes. Use vegetable stock instead of chicken stock, and the soup is naturally vegetarian.

What should I serve with bonfire night soup? Crusty bread, herb croutes, or a swirl of cream. It also works well as a starter before jacket potatoes or chilli.

Conclusion: Enjoy Your Mary Berry Bonfire Night Soup

This Mary Berry bonfire night soup is warm, smooth and full of autumn flavour. Easy to make ahead and easy to serve to a crowd, it is the ideal start to a bonfire night supper. Ladle it into mugs, add crusty bread, and enjoy it warm before the fireworks.