Cream of Onion Soup - Little Sunny Kitchen

Prep Time 10

Cook Time 15

Total Time 25

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.