A creamy, savory soup made with flavorful onions and a few other simple ingredients is exactly the soul-warming meal you need this winter. Enjoy Cream of Onion Soup as an appetizer, or allow it to be the main event.
A bowl of cream of onion soup is a treat for lunch or dinner, or you can use this creamy, tasty soup in all of your favorite recipes. Because we blend the soup, you will love the silky, smooth texture. This also makes it the perfect background for crunchy toppings!
Be sure to make a batch of homemade Crispy Fried Onions to go with your onion soup. They make the perfect topping for this delicious dish.
Why You’ll Love This Recipe
- It’s Different – Cream of Onion Soup isn’t a very common soup, but I bet it will be common at your house once everyone realizes how delicious it is! The natural sweetness of onions adds a delicate and amazing flavor that is unlike anything you’ve made before.
- Simple Soup Recipe – This onion soup is made using a small number of common ingredients that you’ll have no trouble finding at the store. You can also make this recipe in less than 20 minutes on the stovetop, which makes this recipe both easy and fast!
- A Recipe Builder – Soups like cream of onion and cream of mushroom are delicious to eat from a bowl, but they are also excellent when used as an ingredient in other dishes like casseroles and skillet meals.
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter: For a rich delicious cream soup, we start with butter.
- Celery and Onions: these aromatic vegetables are our base layer of flavor for cream of onion soup. The celery should be chopped, and the onions should be sliced thinly.
- Flour: A bit of all-purpose flour magically thickens the soup and makes it silky smooth.
- Seasoning: Italian Seasoning, Salt, and Pepper add the perfect amount of seasoning to enhance the sweet and savory flavor of the onions.
- Cream: Heavy whipping cream is what makes this a cream soup.
- Vegetable Stock: I highly suggest making your own veggie stock, it’s super easy to do! You can also use pre-made vegetable or chicken stock in this recipe.
To slice onions thinly and quickly, use a mandoline slicer!
How to Make Cream of Onion Soup
- Sauté Vegetables: In a dutch oven, over medium-high heat, melt the butter. Add the chopped celery and sliced onions and cook, stirring regularly, until the onions are soft and translucent.
- Add Ingredients: First, add the flour and Italian seasoning to the pot and cook for one minute while stirring to cook the flour. Slowly stir in the vegetable stock, whisking as you add it all in. Bring to a simmer and cook for 5 minutes.
- Blend: Remove the soup from the heat and blend the soup using an immersion blender until smooth.
- Finish: Stir in the heavy cream and season with salt and pepper. Taste the soup and adjust the seasoning to your preference. Garnish with crispy onions and parsley to serve.
Blending soups is easy with the help of a hand-held immersion blender! I love that I can blend the soup right in the pot. You can also transfer the soup to a high-powered blender. Be careful, and blend it in batches if needed.
Don’t brown or burn the onions. You want to cook the onions until they are soft and translucent and avoid cooking them past that point. The flavor of onions when they are browned is great, but not what we want in this recipe.
Store Cream of Onion Soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove.
Make this recipe gluten-free by using all-purpose gluten-free flour to thicken the soup.
What to Serve with Cream of Onion Soup
Fresh Bread: A delicious and creamy soup like this one calls for homemade bread! Make copycat Olive Garden Breadsticks or Texas Roadhouse rolls to enjoy with this. If you have a breadmaker, you’ll love my breadmaker bread recipe too.
Toppings: Crispy Fried Onions are the perfect topping for Cream of Onion Soup (and delicious when you make them from scratch). I also enjoy homemade croutons (try them in the air fryer!), crispy bacon, or a handful of shredded cheddar cheese on top. Yum!
More Easy Soup Recipes
Soup is one of my favorite things to cook, and I have lots of different soup recipes for you to try!
- Creamy Sweet Potato Soup is another creamy, silky soup that is total comfort food in a bowl.
- Use leftover chicken to make the best ever Chicken and Rice Soup, or make it Greek-style with my Lemon Chicken Orzo Soup recipe.
- If you like rich, flavorful soups, you have to try my Broccoli Cheddar Soup (it’s like Panera’s, but better!)
If you have recipes in your collection that call for a can of cream soup, you can use homemade cream of onion instead. I make all of my recipes without canned soup, but you can use this in your Green Bean Casserole, Tater Tot Casserole, or Creamy Chicken Skillet recipes.
You can freeze cream of onion soup or any homemade soup made with cream. Just note that there may be changes to the texture and flavor of the soup once it’s been defrosted. I suggest using this soup within a few days from making it so that you don’t need to freeze it.
This recipe is vegetarian, but not vegan due to the cream and milk in the recipe.
Cream of Onion Soup is going to blow you away with how easy it is to make and how completely delicious it is! Be sure to save the recipe so you can make it again.
- In a dutch oven, over medium-high heat melt the butter. Add the celery and onions and cook stirring regularly until the onions are soft and translucent.
- Add the flour and Italian seasoning, and cook for 1 minute while stirring.
- Slowly stir in the stock stirring/whisking as you add it all in.
- Remove from heat and using an immersion blender, blend the soup until smooth.
- Stir in the cream, season with salt and pepper. Taste the soup, and adjust seasoning to your preference. Garnish with crispy onions and parsley if desired.
- Blending soups is easy with the help of a hand-held immersion blender! I love that I can blend the soup right in the pot. You can also transfer the soup to a high-powered blender. Be careful, and blend it in batches if needed.
- Don’t brown or burn the onions. You want to cook the onions until they are soft and translucent and avoid cooking them past that point. The flavor of onions when they are browned is great, but not what we want in this recipe.
- Store Cream of Onion Soup in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove.
- Make this recipe gluten-free by using all-purpose gluten-free flour to thicken the soup.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen