This was one of the first soups that the boys would eat, nothing beats the flavour of baked beans and cheese.
Check that your ingredients are gluten free if cooking for a coeliac, Worcestershire sauce is often not gluten free.
1 onion, diced
2 garlic cloves, finely sliced
2 x 400g tins baked beans in tomato sauce
500mls chicken stock
250mls full cream milk
250g Cheddar, grated
60mls Worcestershire sauce
salt and pepper
In a large pan, melt the butter and add the onions.
Cook the onions until soft, add garlic and cook gently for 1 minute.
Add the baked beans and chicken stock, bring to the boil and simmer for 15 mins.
Remove from the heat.
Using a stick blender, liquidize the soup.
Return the pan to the heat, add the milk, cheese, Worcestershire sauce, salt and pepper.
Heat gently, stirring the cheese until melted.
Check seasoning and serve.