Creamy Cheese and Vegetable Soup

    3 hours

    A deliciously rich and creamy vegetable soup, that is super-easy to make. Onions are sauteed, then cooked in the oven with courgettes, chickpeas, tomatoes, white wine, butter, garlic, cream and cheese.

    36 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 large onion, sliced
    • 115g courgette, chopped
    • 1/2 (410g) tin chickpeas, with liquid
    • 1/2 (400g) tin whole peeled tomatoes with liquid, chopped
    • 175ml dry white wine
    • 3 tablespoons melted butter
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon dried basil
    • 1 bay leaf
    • 125ml double cream
    • 55g Cheddar cheese, grated
    • 60g Pecorino Romano cheese, grated

    Prep:20min  ›  Cook:1hr10min  ›  Extra time:1hr30min  ›  Ready in:3hr 

    1. Preheat oven to 200 C / Gas 6.
    2. Heat oil in a medium saucepan over medium heat and saute onion until tender and lightly browned.
    3. In a medium baking dish, mix onion, courgette, chickpeas with liquid, tomatoes with liquid, wine, butter, garlic, basil and bay leaf.
    4. Cover and bake in the preheated oven 30 minutes. Uncover, stir and continue baking 30 minutes.
    5. Stir double cream, Cheddar cheese and Pecorino Romano cheese into the vegetable mixture and continue baking 10 minutes, until cheeses are melted and bubbly.

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    Reviews in English (23)


    This was a great soup! I'm always looking for vegetarian alternatives for when I have vegetarian guests. Even my fiancé, who normally asks for meat on the side with veggie dishes, loved this just by itself. The only change I had was to cook it on the stovetop over medium-low heat instead of baking. I would add the cheese just before serving, or even just sprinkle it on top of the soup instead of stiring it in, as it got a little rubbery from cooking for 10 mins. Also, I'll definately make more next time - the 6 serving recipe was just enough for 3 main dish servings (and that was with 15 ounce cans instead of 8 ounce), and we were wishing we could go back for seconds.  -  09 Feb 2007  (Review from Allrecipes US | Canada)


    "THE BEST SOUP EVER" i used pinot grigio for the wine as that is the best wine i have ever used to cook, and will ever use, gives it a nice flavor to it, and since i hate having chunk of beans in my soup i pureed the garbanzo beans before adding them, added a nice texture to the soup, more hearty and thick. i served this to my guests and they made it 5 times in one week.  -  23 Dec 2006  (Review from Allrecipes US | Canada)


    Excellent recipe. If I had it to make again-and I will-I would reduce the fat by using half and half, and low fat cheeses. Thanks for this wonderful recipe.  -  30 Jan 2003  (Review from Allrecipes US | Canada)