Cheese, onion and parsley soup recipe

Click to rate
(22 ratings)
Sending your rating
  • Vegetarian






10 min


45 min

In this French-inspired recipe, creamy Camembert and double cream are a delicious combination with onions and parsley in this rich, filling soup.


  • 25g (1oz) butter
  • 2tbsp sunflower oil
  • 500g (4oz) onions, peeled and finely sliced
  • 1.1 litres chicken or vegetable stock
  • 225g (8oz) camembert cheese, rind removed and roughly chopped
  • 4tbsp double cream
  • 20g (
  • [if gte mso 9]> Normal 0 false false false EN-GB X-NONE X-NONE MicrosoftInternetExplorer4
  • [if gte mso 9]>
  • [if gte mso 10]>
  • ¾
  • oz) flat leaf parsley, roughly chopped
  • Salt and pepper
  • Parsley for garnish
  • To serve
  • French bread croutons


  • Melt the butter with the oil in a large saucepan, add the onions and cook for 20 mins, stirring to prevent burning. The onions should be soft and lightly browned.

  • Add the stock and simmer for 15 mins. Stir in the camembert, cream and parsley and stir over the heat until the cheese has melted.

  • Pour half the soup into a liquidiser or hand blender and liquidise until smooth. Pour back into the pan with the rest of the soup, mix well and season with salt and pepper.

  • Serve with French bread croutons and a sprinkling of extra parsley.

Click to rate
(22 ratings)
Sending your rating

Latest Recipes

Explore More