Cream Cheese and Herb Soup Recipe

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 Updated 01/06/2015

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This easy to make and tasty soup, flavoured with cream cheese and herbs, is perfect as a light starter before a heavy main course.


  • 2 tablespoons butter
  • 2 onions, chopped
  • 1 1/2 pints vegetable bouillon
  • 1 tablespoon chopped mixed fresh herbs
  • 1 cup soft cheese
  • 1 tablespoon cornflour/cornstarch
  • 1 tablespoon milk
  • chopped fresh chives to garnish
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan and add the onions.
  2. Fry for 2 minutes, then cover and turn the heat to low.
  3. Allow the onions to cook gently for 5 minutes and then remove the lid.
  4. Add the bouillon and herbs to the saucepan.
  5. Bring to the boil, the turn down the heat.
  6. Cover and simmer gently for 20 minutes.
  7. Remove the saucepan from the heat.
  8. Blend the soup until smooth.
  9. Return the soup to the saucepan.
  10. Reserve a little of the cheese for garnish.
  11. Spoon the remaining cheese into the soup.
  12. Whisk until the cheese is incorporated.
  13. Mix the cornstarch with the milk, then stir into the soup and heat, stirring constantly, until thickened and smooth.
  14. Pour the soup into warmed bowls.
  15. Spoon some of the reserved cheese into each bowl and garnish with chives.
  16. Serve immediately.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 portions


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