Cream of Onion Soup

Making cream of onion soup at home fills your kitchen with the comforting aroma of sauteed onions and garlic. This rich, flavorful vegetable soup is easier to make than you might think, with simple ingredients that come together to create a perfectly creamy dish. Whether you’re craving a cozy meal on a chilly day or looking for a flavorful starter, this homemade cream of onion soup recipe beats anything you’ll find in a can.

Ingredients for Cream of Onion Soup 

• Butter: The butter adds richness to the dish and helps soften the vegetables while enhancing their natural flavors.
• Sweet onions: Three large sweet onions provide a sweet, caramelized base flavor that deepens as they cook. Want to dice them fast? It is possible to dice onions without a knife, or you can go with the classic way to chop onions—or even pull out the food processor.
• Celery: Celery contributes a mild, earthy flavor and crunchy texture, creating balance with the other vegetables.
• Carrot: Carrots add a touch of natural sweetness and color, complementing the onions and balancing the savory ingredients. It’s a small quantity compared with the onion and celery, so it doesn’t take over the flavor and color of the soup, letting the onion be the star.
• Garlic: Minced garlic brings a sharp, aromatic flavor to the soup.
• Thyme: Fresh thyme introduces a subtle, earthy herbal note that complements the other vegetables.
• Italian seasoning: A blend of dried herbs, Italian seasoning lends a savory, aromatic flavor that enriches the broth and vegetables.
• All-purpose flour: The flour thickens the soup, giving it a creamy consistency while ensuring all the flavors meld together.
• Chicken broth: Reduced-sodium chicken broth serves as the base, adding a savory, rich flavor.
• Heavy whipping cream: A touch of cream adds richness and a silky texture, rounding out the flavors.
• Sherry and chives (optional): A splash of sherry deepens the flavor, adding a subtle sweetness and a touch of acidity. Minced fresh chives add a second layer of fresh onion flavor and a touch of vibrant green color.

Directions

Step 1: Cook the vegetables

ERIC KLEINBERG FOR TASTE OF HOME

In a Dutch oven or stock pot, melt the butter over medium heat. Add the onions, celery and carrots, then cook until the onions are soft and slightly caramelized on the edges, 8 to 10 minutes. Stir in the garlic, salt, thyme, Italian seasoning and pepper, and cook one minute longer.

Step 2: Make the roux, add the liquids and simmer

ERIC KLEINBERG FOR TASTE OF HOME

Stir in the flour, and cook until it’s well combined, one to two minutes, stirring constantly. Slowly whisk in the chicken broth, and bring the pot to a simmer until thickened, four to five minutes, whisking frequently. Add the cream and the sherry, if desired, then simmer until heated through, four to five minutes. If you like, sprinkle the soup with chives before serving.

Editor’s Tip: If desired, puree the soup using an immersion blender. Or let the soup cool slightly and puree it in batches in a blender, then return it to the pan and heat it through.

ERIC KLEINBERG FOR TASTE OF HOME

Cream of Onion Soup Variations

• Make a veggie version: Use vegetable broth instead of chicken broth to make the dish vegetarian while maintaining a savory depth of flavor.
• Incorporate potatoes: Add a diced, peeled potato with the carrots for a heartier, more filling soup with a starchy texture.
• Add cooked bacon: Stir in crumbled bacon at the end for a smoky, salty twist that enhances the richness of the soup.

How to Store Cream of Onion Soup

The best way to store leftover cream of onion soup is to let it cool completely before transferring it to an airtight container. Keep it in the fridge, where it will stay fresh for up to four days. When reheating, you may need to add a little extra broth or water, as the soup can thicken in the fridge.

Can I freeze cream of onion soup?

Yes, you can freeze cream of onion soup, but it’s important to note that cream-based soups can sometimes separate when frozen. To prevent this, if you know you want to make the soup to freeze it, freeze it before adding the cream, then stir in the cream when reheating.

Cream of Onion Soup Tips

ERIC KLEINBERG FOR TASTE OF HOME

Can I use a different type of onion for this soup?

Yes, you can absolutely use a different kind of onion to make this soup. We call for sweet onions, but they are often a seasonal product, depending on where you live. You can substitute regular yellow or white onions or use the white and light green parts of a bunch of leeks. Using leeks will create a cream of leek soup with a more delicate onion flavor. The only onion we would discourage here would be red onions, as their pigments will make a soup with a not-very-appetizing blue-gray tint.

How can I thicken cream of onion soup if it’s too thin?

If your cream of onion soup is too thin, you can thicken it in a few ways. The easiest method is to make a slurry by mixing equal parts cold water and cornstarch, then slowly whisking it into the simmering soup until it thickens. Alternatively, you can puree some of the soup with a blender or add instant mashed potatoes to give it more body without altering the flavor. This last option will work best if you plan to puree the soup.

What can I use in place of the sherry?

If you don’t have sherry or prefer not to use it, you can substitute it with a splash of white wine for a similar depth of flavor. For a nonalcoholic option, try using sherry vinegar or a bit of white wine vinegar—just a few drops—to add brightness and acidity without the alcohol.