Creamy Cheese and Onion Soup

Simple, inexpensive ingredients make this deliciously creamy soup. Top with some fine British cheese for a local feel.

Serves 4Creamy Cheese and Onion Soup

Preparation time 10 minutes

Cooking time 30 minutes

Calories per serving 162

Fat per serving 8.7g

Approximate cost per serving 64p

Suitable for vegetarians

Suitable for freezing



2 large onions, chopped

1 carrot, chopped

900ml (1½ pints) vegetable stock

100g (4oz) low fat soft cheese

2 tbsp chopped fresh chives or parsley

75g (3oz) Double Gloucester, Red Leicester or Cheddar cheese, finely grated

50g (2oz) croutons

Freshly ground black pepper



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.

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. 

3. Ladle the soup into 4 bowls and garnish with the croutons, chives or parsley and remaining grated cheese.

Cook’s tip: Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.