Creamy cheese and onion soup

Creamy cheese and onion soup


  1. Put the onions, carrot and stock into a large saucepan.
  2. Bring to the boil, then reduce heat and simmer, partially covered, for 20-25 minutes, until tender.
    Add the low-fat soft cheese and half  the chives or parsley.
  3. Blend until smooth. Gradually add most of the grated cheese, stirring until melted.
  4. Reheat gently and season to taste.
  5. Ladle into bowls and garnish with croutons, herbs and remaining cheese.

© The British Cheese Board,

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Cool and store in a covered container for up to 3 days, or freeze for up to 3 months


2 large onions, chopped
1 carrot, chopped
900ml (1pt) vegetable stock
100g (3oz) 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


Time: 10 mins
Serves: 4
Nutrition: 255 cals, 11g fat, 7g sat fat