Cream of Onion Soup

Ingredient Notes
How to Make Cream of Onion Soup
Serve It With…
Storing, Freezing, and Reheating
Cozy Soup Night Favorites

Cream of onion soup is a rich, creamy dish that highlights the natural sweetness of onions. When cooked slowly, onions caramelize beautifully, developing a deep, delicate flavor that defines this soup.

Why Make It: Onion soup is a slow-simmering, one pot soup that goes from the stovetop to the tabletop in minutes!
Skill Level: This is an easy made-from-scratch soup recipe that every home cook needs in their cookbook.
Technique: Unlike a traditional French Onion soup, the caramelized onions and celery are pureed for a rich and creamy soup that’s perfect for dipping crusty bread.
Serving Suggestion: Keep it warm in a Crockpot and let everyone help themselves. Set out bowls of shredded cheese and some homemade croutons.

Ingredient Notes

Onions: This recipe is best with sweet onions like Walla Wallas, Vidalias, or a combination of the two, but regular onions will work just fine too.
Soup Base: Broth and heavy creams make the perfect base. Any type of broth or stock will do; simply adjust the seasonings.
Add-Ins:
- Onion soup is ideal for adding in leftover baked ham (or honey ham)!
- Or for a heartier vegetable-style soup, stir in or puree roasted veggies like carrots or potatoes.
- Make it cheesy by removing the soup from the heat, then stirring in Swiss or cheddar a handful at a time so it melts smoothly.

onions and celery in a pot to make Cream of Onion Soup

adding flour to pot to make Cream of Onion Soup

How to Make Cream of Onion Soup

Caramelize the onions and celery in a large pot.
Add flour & thyme (full recipe below).
Stir in the remaining ingredients & bring to a boil, then simmer.
Puree soup. Season & serve.

Serve It With…

For Perfect Onions: Slice the onions evenly so they soften at the same pace.
For Sweet and Tender Onions: Cook the onions over medium heat until soft and translucent, not browned, for the mellowest flavor.
For Smooth Soup: Add the broth a little at a time at first. Blend thoroughly before adding the cream.
For the Best Flavor: Taste after the cream goes in since dairy softens the seasoning. It often needs another pinch of salt.

Storing, Freezing, and Reheating

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 weeks. Reheat on the stovetop over low heat. Avoid a hard boil after the cream is added so the texture stays smooth.

Cozy Soup Night Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Melt butter in a saucepan over medium heat. Add onions and celery and cook until tender and translucent, about 5 to 7 minutes.
Stir in flour and thyme, cook 1 minute more.
Stir in broth, a bit at a time, stirring until smooth after each addition.
Bring to a boil, reduce to a simmer and cook uncovered 8 to 10 minutes or until vegetables are very soft.
Blend soup with a hand blender, add in cream and simmer 5 minutes more. Season with salt & pepper to taste.
Garnish with parsley if desired and serve.

1 cup of sharp cheddar or swiss can be added to the soup before serving if desired. Leftover soup can be stored in a covered container in the fridge for up to 4 days. Freeze cooled soup in a zippered bag for up to 4 weeks. Reheat on the stovetop or in the microwave until heated through.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup

Cuisine American

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