Creamy Cheese and Onion Soup
By British Cheese Board
Published on 19 April 2022
Simple, inexpensive ingredients make this deliciously creamy soup.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 100 g of soft cheese
- 2 large onions, chopped
- 1 carrot, chopped
- 300 ml of vegetable stock
- 2 tbsp of fresh chives, (or parsley), chopped
- 75 g of red leicester, or Cheddar cheese, finely grated
- 50 g of croutons
- 1 pinch of ground black pepper
Method
Step 1
Put the onions, carrot and stock into a large saucepan. Bring to the boil, then reduce the heat and simmer, partially covered, for 20-25 minutes, until the vegetables are tender.Step 2
Blend the soup in a liquidizer or food processor, or use a hand-held stick blender. Add the low fat soft cheese and half the chives or parsley and blend until smooth. Gradually add most of the grated cheese, stirring until melted. Reheat gently and season to taste.Step 3
Ladle the soup into 4 bowls and garnish with the croutons, chives or parsley and remaining grated cheese.Step 4
Cook’s tip: Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.