Creamy Cheese and Onion Soup
PUBLISHED: 09:00 05 May 2014
Preparation time 10 minutes
Cooking time 30 minutes
Calories per serving 162
Fat per serving 8.7g
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 four 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 three days, or freeze for up to three months.