Roasted onion soup with goat's cheese toasts

Roasted onion soup with goat's cheese toasts

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(17 ratings)

Prep: 25 mins Cook: 1 hr


Serves 4
Roasting the onions gives the soup a rich caramelised flavour that really hits the spot on a chilly day

Nutrition and extra info

  • Can be frozen without the toast
  • Vegetarian

Nutrition: per serving

  • kcal454
  • fat18g
  • saturates5g
  • carbs62g
  • sugars16g
  • fibre6g
  • protein15g
  • salt2.33g
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  • 800g yellow or white onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1l vegetable stock
  • 1 tbsp wholegrain mustard
  • 1 tsp Marmite
  • handful parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 8 thick slices bread
  • 100g soft vegetarian goat's cheese, cubed


  1. Heat oven to 200C/180C fan/gas 6. Put the onions in a roasting tin with the oil, salt and pepper. Give it a good stir, then roast for 45 mins, stirring halfway through, until the onions are tinged brown, but not burnt.

  2. Tip the onions into a large pan with the stock, mustard and Marmite. Bring to the boil and simmer for 15 mins, then stir in the parsley. Toast 4 of the bread slices then scatter on the cheese. Ladle the soup into bowls, pop a toast into each and serve with the extra slices of bread on the side.

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Comments (28)

pure_granny's picture

What did I do wrong I wonder, I really did not like it at all, very strong taste of mustard, will not make again.

flo_mo_sco's picture

Didn't use marmite or soy sauce (as prev comments) as the colour was dark enough from roasting. Did add small sprinkle of sugar and balsamic to roasting & blitzed it just a little at the end- and I can now say I have a new favourite soup. really easy to make, really tasty

suwanna's picture

I hate Marmite, but I absolutely loved this soup. It's incredible to think that such few ingredients can make something so lovely. I added a bit of thyme during the simmering stage.

crockhold's picture

Excellent soup! Uses lots of onions, be warned! It is the best onion soup I've made. Like suggested, I added some balsamic vinegar and sugar to the onions. I then added some more balsamic vinegar when the soup was cooking for added flavor. Will be making this a lot more often, so easy!

WB's picture

I love making soups; easy, healthy, tasty, economical food, so this is a welcome addition to my soup list. I followed other reviewers' advice and added a little sugar and balsamic to the onions when roasting (the smell of roasting onions was scrumptious) and blitzed the finished soup a little bit to improve texture and appearance. It went down well with my family and visitors. Whilst the recipe is very easy, it does require quite a while in the oven so I did prep the onions while using the oven anyway to avoid wasting time and fuel. I didn't do the goat's cheese toasts as was serving as a starter and thought may be a bit heavy. Will do when serving as lunch though.

marsverde's picture

Nice recipe, omitted the marmite and added a dash of soy sauce for colour - nice with garlic bread and would be great for a cold day!

claurah's picture

After reading all the comments I also added balsamic vinegar and brown sugar to the onions whilst they were roasting. I blitzed the soup with a hand blender and added goats cheese to the soup itself, then served the soup with crusty bread. It went down a treat, great soup for a cold day

lukusnan's picture

A wonderful flavoured soup. It went down a treat as a starter last night. i didn't do the goats cheese toasts, but served it with homemade Guinness soda bread. So easy to make to0.

bojetta's picture

Made this today - used 2 tablespoons of balsamic vinegar and 1 tablespoon of sugar when roasting, used 1 dessertspoon of worcestershire sauce instead of marmite (as if bought the rest of the marmite would not be used) semi blitzed it - only sorry I didnt make double as it only lasted 20mins. easy to make - really economical - loads of flavour - great winter soup

tylersmum86's picture

Debra P - I also hate marmite but you cannot taste it at all! X

tylersmum86's picture

Very yummy! I forgot goats cheese so just the soup for me but its still very yummy :)

debbieparkinson's picture

I am thinking about making this for a dinner party but I'm a bit put off by the addition of marmite as I most definitely fall into the 'hate it' group. I just wondered if this soup has an over-whelming marmite taste or if I should just omit it and hope for the best.

murphaloid's picture

Very tasty soup.

I recommend:

1. Adding a little brown sugar and balsamic vinegar when roasting the onions (thanks for the tip Luca!)
2. Partially blending the soup at the end to add a little thickness.


quality_rach's picture


jabber1512's picture

Absolutely delicious!

usyins1804's picture

Loved this recipe - quick(ish), easy and tasty, tasty, tasty. Tried it this time with the toasts (previously without) and liked the tang of the goat's cheese against the sweetness of the roasted onions...divine in my opinion. It's now firmly on my 'repeats' list :o)

lucamarchiori's picture

I tried this but added a little sugar and balsamic vinegar to the onions while roasting to further caramelise them. Then I blended the results to make more of a soup than a broth: result ... AMAZING! Thanks Mary Berry, you are a domestic goddess

gfnatalie's picture

Hi Nancy. I spoke to Barney, our Food Editor, and he says that with this recipe the quantity of Marmite is low, so it's main purpose is for colouring the soup rather than flavouring. With that in mind, he recommends substituting it with Bovril, a stock cube or Worcester Sauce. Hope this answers your query! Thanks, Natalie

qnancyq's picture

Hi there:

I don't have marmite...... what can I sub for 1 tsp of marmite???

Nancy E
January 10th, 2012

charlottelou's picture

I did make a couple of changes though and the result was a dinner party standard soup!!!! I used 2 beef stock cubes (made up to 1l with boiling water) and I also added 1 tbs caster sugar into the soup just after I added the onions.
After simmering for the 15 minutes, I blitzed it with a hand blender - not making it totally smooth, there were a few larger bits of onion left which gave the soup a super texture.
Will make again!
PS - I didn't actually use the parsely - just personal taste, but I didn't think it was really needed.


Questions (1)

amaily's picture

Are you meant to chop the onions before roasting or blend them at the end?

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