Campfire Soup: A Recipe to Warm Your Soul.

It’s officially soup season! And we can’t resist a piping hot bowl of classic lentil soup by the wood-burner. What’s your favourite winter warmer to slurp by the fire?

Winter is a season that invites us to cosy up around a crackling fire, sharing stories and savouring comforting dishes. What better way to embrace the chill in the air than by preparing a heart-warming winter soup over an open fire or in a pizza oven? In this blog, we share a delicious and rustic campfire winter soup recipe that will not only fill your belly but also warm your soul.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, finely chopped
  • 450g potatoes, peeled and diced
  • 450g butternut squash, peeled and diced
  • 1 can chopped tomatoes
  • 6 cups vegetable or chicken broth
  • 1 cup green beans, trimmed and chopped
  • 1 cup sweetcorn (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup small pasta (such as macaroni or ditalini)
  • Grated Parmesan cheese and fresh parsley for garnish (optional)


1. Prepare the Fire or Pizza Oven:

If you’re using an open fire, make sure you have a sturdy grate or grill set up above the flames. If you’re using a pizza oven, preheat it to around 400°F (200°C).

2. Start with Sautéing:

Place a large, heavy-duty pot over the fire or on the pizza oven’s grate. Add the olive oil and allow it to heat up. Then, toss in the diced onion, carrots, and celery. Sauté them until they start to soften and the onions become translucent.

3. Add the Aromatics:

Love the smell of cooking garlic – us too, especially in the winter. Stir in the minced garlic and continue cooking for another minute or until it becomes fragrant.

4. Add Potatoes and Squash:

Add the diced potatoes and butternut squash to the pot. Cook for a few minutes, allowing them to slightly brown.

5. Top It Up with The Tomatoes, Herbs, Seasoning and Broth:

Pour in the can of chopped tomatoes along with their juices. Then, add the vegetable or chicken broth, bay leaf, dried thyme, salt, and pepper. Give it a good stir, making sure to scrape the bottom of the pot to release any flavourful bits.

6. Simmer Away:

Cover the pot and let the soup simmer for about 20-25 minutes, or until the potatoes and butternut squash become tender.

7. Add the Veggies:

Now, it’s time to incorporate the green beans, corn, and peas. Stir them into the soup and let everything cook for an additional 5-7 minutes or until the vegetables are tender yet crisp.

8. Finish with Pasta:

Stir in the small pasta of your choice. Cook until it’s al dente, following the package instructions. Typically, this takes about 8-10 minutes.

9. Serve with Love:

Once the pasta is perfectly cooked, remove the bay leaf, and your campfire winter soup is ready to be served. Ladle it into bowls and, if desired, top with grated Parmesan cheese and fresh parsley for an extra burst of flavour.

Toast some French bread over the fire and let everyone tear and share for an ultimate outdoor dining experience!

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