Method

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 liquidiser or food processor, or use a handheld stick blender. Reserve 2 tbsp of the low fat soft cheese, then add the rest to the soup with the chives or parsley and blend until smooth. Gradually add most of the Double Gloucester, stirring until melted. Reheat gently and season to taste.

3. Mix the reserved soft cheese with the milk. Ladle the soup into four bowls and garnish with the soft cheese mixture, croutons and remaining grated cheese.