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Cream of Onion Soup Recipe: Rich, Silky Classic Soup

Incredibly easy to make, this cream of onion soup is wholesome and full of flavor. Smooth and velvety, it works well as an appetizer or a side—top with croutons, crispy fried onion strings, or serve with a fresh baguette for dipping.

Top-down view of a bowl of rich cream of onion soup.

What Makes This Recipe So Good

  • Simple but satisfying. With only a handful of ingredients, this soup highlights the natural sweetness of cooked onions in a rich, creamy base. A crunchy topping like croutons or fried onions adds a pleasant contrast in texture.
  • Fast and versatile. Ready in under 45 minutes, it’s a great starter for dinner parties, an elegant side for roasted meats, or a homemade substitute for canned soups in casseroles and holiday recipes.

Chef’s Tips

  • Use yellow onions. Their balanced flavor works best here. You’ll need about 1½ pounds (roughly 3 large or 4 medium onions). Peel, halve, and slice them—yes, they may bring tears, but the final soup is worth it.
  • After adding the flour to the softened onions and celery, use a wooden spoon to scrape any browned bits from the bottom of the pot; the flour helps thicken the soup and the bits add deep flavor.
  • If the soup seems too thick after blending, thin it with extra broth until you reach the desired consistency.
  • For a richer finish, stir in freshly grated Parmesan or Gruyère and a sprinkle of chopped parsley just before serving.
A spoonful of cream of onion soup being lifted out of a white bowl of soup.

Other Delicious Soups You’ll Love

  • Chicken Florentine Soup
  • Hazelnut Soup with Parsnips
  • Kale and White Bean Soup
  • Shrimp and Corn Soup
  • Zuppa Toscana
  • Keto Egg Drop Soup
  • Buffalo Chicken Soup
  • Gluten Free Cream of Chicken Soup
  • Chicken And Stars Soup

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Top-down view of a bowl of rich cream of onion soup.
5 from 1 vote

Cream Of Onion Soup

Prep: 15
Cook: 30
Total: 45
This blended cream of onion soup is silky and rich, made with sliced onions, celery, fresh thyme, and heavy cream.

Cheryl MalikCheryl Malik

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4 servings

Ingredients

For the Cream of Onion Soup

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 3 medium yellow onions peeled and sliced (about 1½ lb)
  • 3 stalks celery chopped (about 1 cup)
  • ½ teaspoon fresh thyme leaves about 3 sprigs, stems removed
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • salt to taste
  • freshly ground black pepper to taste
  • 1 bay leaf
  • ½ cup heavy cream room temperature

Serving Suggestions (Optional)

  • croutons
  • warm baguette pieces
  • fried onions
  • cheddar or other grated cheese
  • finely chopped parsley

Equipment

  • large, heavy-bottomed pot
  • large wooden spoon
  • immersion blender or traditional blender

Instructions

  • Heat olive oil and butter in a large pot over medium-high heat. Let the butter melt and combine with the oil, then spread the mixture evenly across the bottom of the pot.
  • When the butter is melted and the oil is shimmering, add the chopped celery and sliced onions. Reduce heat to medium and cook, stirring often, about 10 minutes until the vegetables soften.
    Sliced onions and chopped celery in a large pot on a wooden tabletop.
  • Stir in the minced garlic and thyme and cook 2 minutes, stirring occasionally, until the garlic softens.
    Onions and celery in a large pot with minced garlic and thyme.
  • Sprinkle the flour over the vegetables and stir thoroughly to coat everything.
  • Add the chicken broth, salt, pepper, and bay leaf. Stir well, scraping any browned bits from the bottom of the pot, then bring to a gentle boil.
    Chicken broth and remaining ingredients added to large pot for cream of onion soup.
  • When the liquid boils, lower the heat to medium-low and simmer uncovered for 12–13 minutes, stirring occasionally and scraping the pot bottom each time.
  • After simmering, the liquid should be reduced and slightly thickened. Remove the pot from heat and let it cool briefly.
  • Discard the bay leaf. Use an immersion blender to blend the soup until very smooth. If using a traditional blender, allow the soup to cool slightly and blend in batches with the lid vented (cover the vent with a towel).
    Immersion blender in large pot with smooth cream of onion soup.
  • Stir in the room-temperature heavy cream until fully incorporated. Return the pot to medium-low heat and simmer for 5 minutes.
  • Taste and adjust seasoning with additional salt or pepper if needed. Serve hot with your choice of toppings.

Notes

  • Vegetarian option: Substitute vegetable broth for chicken broth.
  • Gluten-free option: Use gluten-free all-purpose flour and confirm your broth is gluten-free.

Blending hot liquids in a traditional blender

  • Do not fill the blender more than halfway—work in batches.
  • Allow the mixture to cool slightly before blending.
  • Remove the center cap from the blender lid and cover the opening with a towel while blending to prevent splashes.

Nutrition Information

Serving: 1serving | Calories: 324 kcal | Protein: 7 g | Fat: 24 g | Saturated Fat: 13 g | Trans Fat: 0.3 g | Total Carbs: 23 g | Fiber: 4 g | Sugar: 9 g | Net Carbs: 19 g | Vitamin C: 15 mg | Cholesterol: 56 mg | Sodium: 156 mg | Potassium: 512 mg | Calcium: 85 mg | Iron: 1 mg

Servings are approximate and depend on portion size. Nutrition values are estimates for one serving using the listed ingredients and do not include optional toppings.

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