Cream of Onion and Cheese Soup

A creamy soup perfect with crusty bread.

January-February 2008 | By Joan Manalang of The Artist Chef
Cream of Onion and Cheese Soup
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Date Published

January-February 2008

Joan Manalang of The Artist Chef recommends using a hand blender to make a creamy soup like this. You can also use it to create pesto and other sauces and dressings.

Prep Time 10 minutes
Cooking Time 20 minutes

1 1/4 cups cream cheese
1 cup all-purpose cream
1/2 cup milk
2 tablespoons olive oil
3 cloves garlic, minced
half an onion, chopped
1/2 cup water
salt and pepper to taste
1 teaspoon thyme

In a blender, process cream cheese, all-purpose cream, and milk until smooth. Add water to dilute the mixture to a cream-soup consistency. (Adjust the consistency of the soup to your liking, adding more water or leftover chicken stock as desired.)

In a pan, sauté minced garlic and chopped onions in a little olive oil. Pour in liquid mixture and bring to a boil, stirring constantly.

3  Season with salt and pepper to taste, then add thyme. Simmer for 5 more minutes and serve hot with crusty bread on the side.


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