Jamie Oliver’s marrow soup is one of those rustic, feel-good recipes that leans into the beauty of simple, seasonal produce. It’s not flashy but it is deeply comforting. The key player here is the marrow-either bone marrow or vegetable marrow (often a large courgette/zucchini, depending on the version you’re making).
In classic Jamie Oliver style, this soup takes humble ingredients and turns them into something soul-hugging. It’s creamy (without cream), earthy and layered with flavor thanks to fresh herbs and slowly cooked veg. If you’re using bone marrow, expect a rich, meaty undertone. If it’s the veg kind, think more fresh and gardeny.
Either way, it’s the kind of dish that makes you want to grab a spoon, sit by a window and just breathe for a minute.
Jamie Oliver Marrow Soup Recipe
Ingredients Needed
Jamie’s recipes tend to be flexible but here’s a solid list for his marrow soup-vegetable version (common in his seasonal cooking books):
- 1 large marrow (peeled, deseeded and chopped)
- 1 large onion (finely chopped)
- 2 garlic cloves (crushed)
- 2 medium potatoes (peeled and chopped)
- 1 carrot (optional, grated or diced)
- A knob of butter or splash of olive oil
- 1 liter of vegetable stock (homemade or a good-quality cube)
- A handful of fresh herbs (like parsley, thyme or basil)
- Salt and pepper, to taste
- Optional: cream or crème fraîche for swirling on top, chili flakes for heat, parmesan for garnish
If you’re doing the bone marrow version, you’ll want:
- 2-4 beef marrow bones (roasted beforehand)
- Use beef stock instead of veggie stock
- Add celery and leeks for more depth
Equipment Needed
No fancy gear required here. Just the basics:
- Large soup pot or Dutch oven
- Wooden spoon (for stirring)
- Chopping board + sharp knife
- Vegetable peeler
- Blender or immersion stick blender (for that smooth, velvety finish)
- Ladle
- Fine mesh sieve (optional, for a super silky texture)
Simple tools, big flavor. That’s the beauty of it.
How To Make Jamie Oliver’s Marrow Soup
Let’s get to the good part-cooking.
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Start with the base
Heat your pot over medium heat. Add butter or olive oil. Toss in chopped onions and garlic. Let them sweat slowly until soft and translucent. about 10 minutes. Don’t rush this. It builds the flavor foundation.
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Add the veg
Tip in the potatoes, carrot (if using) and marrow chunks. Stir to coat everything in that buttery oniony goodness.
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Pour in the stock
Add your vegetable stock. Make sure the veg is just covered. Bring it to a gentle boil, then reduce to a simmer.
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Simmer and soften
Let everything bubble away gently for 20-25 minutes. You’re looking for fork-tender veg. The marrow will break down and soften beautifully.
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Blend it up
Use a stick blender right in the pot or carefully ladle the soup into a stand blender in batches. You want a smooth, velvety consistency. Add a splash of water or stock if it’s too thick.
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Season and finish
Season with salt and pepper. Stir in fresh herbs. Taste and tweak. A dash of lemon juice or a swirl of cream can lift it at the end.
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Serve hot
Ladle into bowls. Finish with a sprinkle of parmesan, extra herbs or a drizzle of olive oil if you’re feeling fancy.
What I Learnt
This soup taught me a few key things.
- Marrow is underrated. Marrow adds depth without needing lots of extras. It’s mild but rich in its own way.
- Patience pays off. Letting those onions cook low and slow at the beginning really does make a difference. Don’t skip or rush this step.
- Texture matters. Blending until smooth and then passing through a sieve (if you have time) takes it from ’nice soup’ to “restaurant-level velvety”.
- Seasoning is everything. A pinch more salt or a few fresh herbs right at the end totally changes the flavor profile.
Also… it’s surprisingly filling. One bowl, a crusty slice of bread and you’re good.
Recipe Tweaks For Jamie Oliver’s Marrow Soup
Jamie’s marrow soup is comforting and earthy but it also leaves room for some playful tweaks. Let’s start with the marrow itself. If you’ve got a giant garden marrow, that’s great but courgettes (zucchini) work just as well. The flavor will be slightly milder but the texture is creamy and smooth once blended.
Now, about the aromatics-Jamie often starts with the basics: onion, garlic and sometimes celery or leeks. Want to add more depth? Try sautéing a diced fennel bulb or a touch of grated fresh ginger. Fennel adds a sweet, almost anise-like edge while ginger wakes the whole thing up.
For the liquid, he usually goes with vegetable or chicken stock. You can make this richer by tossing in a Parmesan rind while it simmers. Yes, really. It melts slightly, infusing the soup with an umami boost. Just remember to fish it out before blending.
Herbs are your playground here. Jamie might lean toward thyme or parsley but a handful of fresh basil at the end transforms the soup completely. Want it to feel Mediterranean? Go for oregano and a squeeze of lemon. More rustic and hearty? Try rosemary and a touch of cream.
And finally, for texture. If you don’t want a completely smooth soup, set aside some sautéed marrow pieces before blending the rest. Add them back in at the end for a bit of bite. You could also toss in some cooked white beans or even pearl barley if you want to bulk it up.
Storage Tips For Leftovers
So you’ve got leftover soup. Lucky you. Marrow soup stores beautifully but there are a few tricks to keep it tasting fresh.
Short-term: Let the soup cool to room temp before popping it into an airtight container. It’ll keep in the fridge for 3-4 days. Reheat gently over low heat on the stove. If it’s too thick after chilling, just stir in a bit of water or stock to loosen it up.
Freezing? Totally doable. In fact, marrow soup might taste even better after a stint in the freezer. Just skip adding cream if you plan to freeze it. it can split when reheated. You can always swirl in a bit after defrosting.
To freeze, pour the cooled soup into freezer-safe bags or containers, leaving a little space for expansion. Label and date it (trust me, frozen soups all start looking the same after a while). It’ll last up to 3 months.
Pro tip: Freeze in individual portions. That way, you’re only thawing what you’ll actually eat.
What To Eat With Jamie Oliver’s Marrow Soup?
This soup is light, creamy and subtly flavored, so it plays really well with bold or crunchy sides. First things first-bread. A thick slice of sourdough or a warm crusty baguette is classic. Rub it with garlic and olive oil or top with a little goat cheese and grill it for a posh touch.
Want something heartier? Go for a toastie (a grilled cheese, if you’re outside the UK). Think sharp cheddar with a bit of mustard or a few slices of tomato. Dunking that into the soup? Game-changer.
If you’re keeping it low-carb or just want to balance things out, a crisp side salad works beautifully. Something peppery like rocket (arugula) with lemon dressing cuts through the creaminess of the soup. You could even throw in toasted nuts or shaved Parmesan for extra oomph.
Feeling fancy? Serve it alongside a soft-boiled egg on toast or a simple smoked mackerel pâté with crackers. That combo of rich and fresh is really satisfying without being too heavy.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Marrow Soup?
You’ll need marrows, onion, garlic, olive oil, stock, and some fresh herbs like thyme. Plus, seasoning to taste.
How Long Does Jamie Oliver’s Marrow Soup Take To Cook?
It should take around 30-40 minutes to prepare and cook, depending on the size of your marrow pieces.
Can I Freeze Jamie Oliver’s Marrow Soup?
Yes, the soup freezes well! Just make sure it cools completely before transferring it to an airtight container.
