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Bergeron Tomato Soup

This classic soup with pesto croutons and Bergeron Classique Light cheese is a great way to fill up on warmth and veggies during the cold season! With 56% less fat than our regular Bergeron Classique and 9 g of protein, this cheese will satisfy your cravings guilt-free. Fennel gives this delicious recipe a hint of aniseed.


1 fennel bulb

1 large onion, chopped

3 garlic cloves, chopped

1 can 796 ml (28 oz) diced tomatoes

4 homemade roasted peppers or 1 cup store-bought roasted peppers, drained

500 ml (2 cups) vegetable broth

1 tbsp. maple syrup

1 tbsp. sun-dried tomato pesto

Salt and pepper to taste


½ whole-grain baguette

3 tbsp. sun-dried tomato pesto

½ wedge (170 g) Le Classique Light cheese, sliced

  1. Cut a third of the fennel bulb into very thin strips and the rest into cubes.

  2. 2. Over high heat, sauté the onion in an oiled saucepan for 2 minutes. Add the garlic and fennel cubes and cook for 2 to 3 minutes or until tender.

  3. Add the remaining soup ingredients, except the fennel strips, and simmer over low heat for 20 to 25 minutes.

  4. Using a blender, puree the mixture into a soup.

  5. Preheat the oven to 180 °C (350 °F).

  6. Meanwhile, cut the baguette diagonally into 12 1.5 cm (½ in.) slices and spread with pesto. Place on a baking sheet and bake in the middle of the oven until lightly browned, 7 minutes.

  7. Garnish with cheese slices and fennel strips. Continue baking for 5 minutes or until cheese is melted, then broil for 2 minutes.
    Serve in bowls, garnishing with croutons.

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