Hearty Cheesy Bacon and Chorizo Bread Soup Recipe

An incredibly tasty, easy cheesy bacon and chorizo bread soup. This peasant-style dish uses stale bread toasted in the oven, then stirred into a creamy, chunky soup for comforting, filling bowls.

Hello! Recently we took a short boat trip to York along the River Ouse and spent a couple of nights moored by the Museum Gardens. While we wandered the streets and met up with friends, someone kindly gifted us a loaf of bread that inspired this recipe. It was a seven-seed sourdough from Bluebird Bakery — delicious on its own, and perfect for turning into a hearty bread soup the next day.

This is a flexible, forgiving recipe that uses simple pantry ingredients: bacon, chorizo, onions, courgettes (zucchini), mushrooms, stock and cheese. The toasted bread adds structure and body: when stirred into the hot soup it softens but still gives a satisfying bite. Add cream and butter for richness, or leave them out for a lighter finish.

What Bread Should I Use?

Use any bread you have on hand. Stale bread is ideal because it soaks up flavour without falling apart too quickly, but fresh bread will work if you dry and toast it first. Artisan sourdough, granary loaves, seeded bread, or even a simple white cob are all good choices. For extra flavour when toasting, toss the bread cubes in a little olive oil and a pinch of seasoning before baking until golden.

Tips for Batch Cooking and Reheating

If you’re cooking in bulk, keep the toasted bread separate and only stir it into the soup just before serving to preserve some texture. If you add the bread and then refrigerate and reheat, the soup will thicken as the bread continues to absorb liquid — still delicious, but denser. You can always loosen reheated soup with a splash of water or stock before serving.

Equipment I Used

When cooking on a narrowboat or in a small kitchen, choose compact, multipurpose equipment. For this recipe you’ll need:

• Chopping board
• Sharp knife
• Large saucepan or deep pot
• Spatula or wooden spoon
• Measuring jug or cup and kitchen scales
• Baking tray and baking paper or silicone mat for toasting bread
• Ladle for serving

Alternative Ingredients and Variations

For a lighter soup, omit the double cream or use a smaller amount. You can swap or add vegetables such as cabbage, shredded kale, or extra courgettes. Make it more vegetarian by skipping bacon and chorizo and using smoked paprika for a smoky depth, or use plant-based bacon alternatives. If you prefer an Italian touch, add minced garlic when sautéeing the onion and finish with a splash of extra virgin olive oil and fresh parsley.

Making It More Italian

To accentuate Italian flavours, add garlic to the onions, stir in a little tomato paste or canned tomatoes for acidity, and finish with grated Parmesan or Pecorino in place of or alongside cheddar. Fresh herbs such as parsley or oregano lift the finished bowl.

Other Easy Narrowboat Recipes You Might Like

• Leek and bacon soup without potato (keto friendly)
• Chunky courgette and cheese soup
• Cauliflower and courgette soup
• Slow cooker minted lamb stew
• Cheesy leeks and bacon linguine
• Easy cheesy broccoli soup
• Italian peasant bread soup with cabbage (a lighter version)

For more recipes and ideas, visit the author’s food blog, Tastefully Vikkie.

How to Make Bread Soup

Yield: 4 servings

Cheesy Bacon & Chorizo Bread Soup

An incredibly tasty, easy cheesy bacon and chorizo bread soup. Uses stale bread toasted in the oven and stirred into a creamy, chunky peasant-style dish.

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Ingredients

• 3 tablespoons olive oil (reserve 1 tablespoon for toasting bread)
• 1 onion, diced
• 2″ chorizo, finely diced (about 30g)
• 1 cup sliced mushrooms (about 70g)
• 1 cup bacon, raw, chopped (about 250g)
• 3 courgettes (zucchini), diced
• 4 cups water (approximately 900ml)
• 2 chicken stock cubes
• Knob of butter (about 25g)
• ¾ cup double cream (heavy cream), 180ml (optional)
• 2 thick slices of bread, cut into large cubes
• 1 cup grated cheddar cheese
• Salt and black pepper to taste
• Parsley for garnish
• 1 tablespoon extra virgin olive oil (garnish)

Instructions

1. Preheat the oven to a moderate temperature (around gas mark 2 / 150°C / 300°F).
2. In a large saucepan, heat 2 tablespoons of olive oil and sauté the diced onion with a pinch of salt and pepper until translucent.
3. Add the chopped bacon and diced chorizo and fry until the bacon begins to brown and the chorizo releases its oils.
4. Add the sliced mushrooms and diced courgettes and cook, stirring, until the courgettes begin to soften.
5. Add the water and crumble in the chicken stock cubes. Cover and simmer gently for 20–25 minutes to develop the flavours.
6. While the soup simmers, cut the bread into large cubes and spread them on a lined baking tray. Toss with the remaining olive oil and a little seasoning.
7. Toast the bread in the oven for 10–20 minutes until crisp and golden.
8. Remove the soup from the heat, stir in the butter, double cream (if using) and grated cheddar. Taste and adjust seasoning.
9. Fold in the toasted bread cubes so they soften slightly but still hold some texture. Garnish with chopped parsley and a drizzle of extra virgin olive oil, then serve hot.

Notes

Bread Notes

The bread choice is flexible. Seeded sourdough, granary or plain white will all work. If the loaf is fresh, dry and toast the cubes to give them structure before adding to the soup. For best texture, toast the bread just before serving and add it to each bowl rather than leaving it in the pot for extended periods.

Nutrition Information

Yield: 4
Serving Size: 1

Amount per serving (approximate):

Calories: 845 · Total Fat: 73g · Saturated Fat: 30g · Cholesterol: 140mg · Sodium: 1108mg · Carbohydrates: 24g · Fiber: 3g · Sugar: 10g · Protein: 26g

Please note: nutrition figures are approximate.