4 Quick Jamie Oliver Soup Recipes (from 15-Minute Meals)

Craving something warm, comforting, and delicious, but don’t have hours to spend in the kitchen? You’re in the right place. We’ve gathered four of the best soup recipes from Jamie Oliver’s 15-Minute Meals cookbook that are perfect for a quick and cozy meal. These dishes are packed with flavour and designed to be on your table in a flash, making them ideal for chilly days and busy weeknights.

1. Spicy Mexican Tomato Soup with Cheesy Nachos

A vibrant and flavourful tomato soup with a Mexican kick, served with a cool jalapeño yoghurt drizzle, fresh veggie sprinkles, and a side of irresistible cheesy chilli nachos for dipping.

SERVES 4 | 642 CALORIES

Ingredients:

• Soup: 1 small bunch of spring onions, olive oil, 1 bunch of fresh coriander, 4 cloves of garlic, 100g basmati rice, 450g jarred red peppers, 2 × 400g tins of chopped tomatoes, 250ml fat-free natural yoghurt, 2 tsp pickled jalapeño chillies, ½ a bunch of fresh mint, 2 limes.
• Sprinkles: 1 handful of cherry tomatoes, 1 ripe avocado, 30g feta cheese.
• Nachos: 2–3 fresh red and green chillies, 175g low-salt tortilla chips, 50g Cheddar cheese.

How to Make It:

1. First, finely slice the spring onions. Set a few aside for garnish, and put the rest into a large pan with 2 tablespoons of oil. Tear in the coriander stalks (save the leaves for later).
2. Crush the garlic straight into the pan. Add the rice, drained peppers, and tinned tomatoes. Pour in 850ml of boiling water, add a pinch of salt, and cover with a lid.
3. While the soup cooks, prepare the toppings. Quarter the cherry tomatoes and chop the avocado. Arrange them on a serving board with the reserved spring onions, coriander leaves, and crumbled feta.
4. Spread the tortilla chips on a baking tray, grate over the Cheddar, and scatter with finely sliced chillies. Place under a hot grill until the cheese is melted and bubbly.
5. Make the jalapeño yoghurt. In a bowl, use a stick blender to blitz the yoghurt, jalapeños, a splash of their vinegar, and the mint leaves until smooth.
6. Once the soup has simmered, use the stick blender to blend it until smooth. Squeeze in the juice of half a lime and season with salt and pepper. If you like it thinner, add a splash of water.
7. Serve the hot soup drizzled with the jalapeño yoghurt, with the cheesy nachos and fresh sprinkles on the side.

2. Hearty Minestrone with Poached Chicken & Herby Salsa

A classic Italian minestrone soup packed with vegetables, rice, and pasta, made even better with tender poached chicken and a bright, zesty salsa verde. It’s a full meal in a bowl!

SERVES 4 | 608 CALORIES

Ingredients:

• Chicken & Soup: 6 rashers of smoked pancetta, olive oil, 2 sprigs of fresh rosemary, 2 small carrots, 2 sticks of celery, 1 red onion, 2 chicken stock cubes, ½ a head of broccoli, ½ a cauliflower, 100g basmati rice, 100g dried macaroni, 2 × 150g skinless chicken breasts, 1 handful of frozen broad beans, 1 handful of frozen peas, 200g baby spinach, Parmesan cheese.
• Salsa Verde: 1 bunch of fresh tarragon or parsley, 1 bunch of fresh mint, 2 anchovy fillets, 1 tbsp cornichons, 1 tbsp capers, 1 heaped tsp Dijon mustard, 1 clove of garlic, 3 tbsp extra virgin olive oil, 1 tbsp cider vinegar.

How to Make It:

1. Start by frying the finely sliced pancetta in a large casserole pan with 2 tablespoons of olive oil and the rosemary leaves until crispy. Remove the crispy bits to a bowl, leaving the flavoured oil in the pan.
2. Using a food processor, slice the carrots, celery, and onion, then add them to the pan with salt, pepper, and the crumbled stock cubes.
3. Slice the broccoli stalks and all the cauliflower in the processor and add them to the pan along with the rice and macaroni. Pour in 1.5 litres of boiling water and cover with a lid.
4. Flatten the thicker end of the chicken breasts with a rolling pin to an even thickness. Submerge them in the simmering soup and replace the lid.
5. While the soup simmers, make the salsa verde. In the food processor, blitz the tarragon (or parsley), mint, anchovies, cornichons, capers, and mustard. Crush in the garlic, then blend until fine. Scrape into a bowl and stir in the extra virgin olive oil and vinegar.
6. After about 8 minutes, the chicken should be cooked. Remove it from the soup. Add the broccoli florets, broad beans, peas, and spinach to the pan, and cover.
7. Slice the cooked chicken and serve it on a platter over the salsa verde, sprinkled with the crispy pancetta.
8. Serve the hot soup in bowls with a shaving of Parmesan cheese.

3. Creamy Mushroom Soup with Stilton & Apple Toasts

A rich and earthy mushroom soup swirled with cream and truffle oil, served with delicious croûtes topped with melted Stilton cheese, walnuts, and a crisp apple and parsley salad for dipping.

SERVES 4 | 405 CALORIES

Ingredients:

• Soup: 2 onions, olive oil, 1 chicken or vegetable stock cube, ½ a bunch of fresh thyme, 2 cloves of garlic, 4 large portobello mushrooms, 100g basmati rice, 1 tbsp single cream, 1 tsp truffle oil.
• Croûtes: 8 chestnut mushrooms, 1 ciabatta loaf, 1 clove of garlic, 1 eating apple, ½ a bunch of fresh curly parsley, 1 lemon, 50g Stilton cheese, 1 small handful of shelled walnuts.

How to Make It:

1. Peel and finely slice the onions, then add them to a large pan with 2 tablespoons of olive oil. Crumble in the stock cube, add salt, pepper, thyme leaves, and 2 crushed garlic cloves.
2. Remove the stalks from the chestnut mushrooms. Place the mushroom caps on a hot griddle pan to char.
3. Tear the chestnut stalks and the portobello mushrooms into the onion pan. Add the rice and stir for a couple of minutes.
4. Pour in 1 litre of boiling water, cover with a lid, and let it boil.
5. Cut 4 slices of ciabatta and toast them on the griddle pan until charred. Once toasted, rub them with a halved garlic clove.
6. Prepare the topping by grating the apple. Toss it with chopped parsley and a squeeze of lemon juice.
7. Place the charred chestnut mushrooms on the toasts, crumble over the Stilton and walnuts, then place under a hot grill until the cheese has melted.
8. Use a stick blender to blend the soup until it reaches your desired consistency. Season to taste, then swirl in the cream and truffle oil.
9. Top the cheesy toasts with a pinch of the apple and parsley mixture and serve alongside the hot soup.

4. Butternut Squash Soup with Sage & Chestnut Dumplings

A velvety, smooth butternut squash soup made wonderfully hearty with light, fluffy chestnut dumplings tossed in crispy pancetta and fragrant sage. The ultimate comfort in a bowl.

SERVES 4 | 484 CALORIES

Ingredients:

• Soup: 1 bunch of spring onions, a few sprigs of fresh rosemary, 1 fresh red chilli, 1 chicken stock cube, olive oil, 1 medium butternut squash (neck end only), 3 carrots, 1 × 400g tin of chickpeas.
• Dumplings: 100g vac-packed chestnuts, 100g self-raising flour, 1 chicken stock cube, 8 rashers of smoked pancetta, 10 fresh sage leaves, 1 whole nutmeg, for grating, optional: 30g Cheddar cheese.

How to Make It:

1. In a food processor, blitz the spring onions, rosemary leaves, chilli, and a stock cube until you have a fine mixture. This is your flavour base.
2. Tip the flavour base into a large casserole pan with 1 tablespoon of oil.
3. Carefully chop the neck of the butternut squash into quarters (no need to peel it). Save the round, seedy end for another recipe. Blitz the squash and carrots in the food processor until finely chopped.
4. Add the chopped vegetables to the pan along with the chickpeas (and their water) and 1 litre of boiling water. Cover and cook on high.
5. To make the dumplings, blitz the chestnuts, flour, and a stock cube in the food processor. Gradually add up to 100ml of cold water until the mixture forms a firm ball of dough.
6. Roll the dough into a sausage shape and cut it into 2cm chunks. Cook the dumplings in a large pan of simmering water for 6 minutes until fluffy.
7. While the dumplings cook, blitz the soup with a stick blender until smooth, then season to taste.
8. In a separate tray on a high heat, crisp up the pancetta with 1 tablespoon of oil. Add the sage leaves for the last minute.
9. Once the dumplings are fluffy, use a slotted spoon to transfer them to the tray with the crispy pancetta and sage. Toss everything together, grate over some fresh nutmeg, and serve with the hot soup.