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Cream of Onion Soup with Ham

  • Author: Deb
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 65 minutes
  • Yield: 6 1x


This rich and savory creamy onion soup with ham tastes like it was simmered on the stove all day.  But it is quick and easy to make for a weeknight dinner.  It's also lower in carbs without any flour to thicken the soup.


  • 3 tablespoons butter
  • 4 large yellow onions, sliced
  • 2 garlic cloves, minced or 1 teaspoon garlic powder
  • 5 cups low sodium chicken broth
  • 2 cups chopped cooked ham
  • 1/2 cup heavy whipping cream
  • 2 tablespoons cooking Sherry *
  • 2 tablespoons roasted red peppers, chopped (jarred)
  • 1 tablespoon Arrowroot powder **
  • 1/2 teaspoon salt
  • 1 teaspoon pepper


  1. Over medium heat, melt butter in a large pot.  Add the sliced onions and roasted peppers and saute' until onions are soft and golden brown.  This should take about 15 minutes.
  2. Add the minced garlic and saute' for a minute, don't cook longer or it may burn.  
  3. Add the broth and bring to a boil.  Reduce heat to low, cover the pot and simmer for 20 minutes.  Let cool for 10 minutes in pot.
  4. Carefully, pour about 1/3 of the soup at a time with a ladel, into a blender and puree.  Continue with the rest of the soup. ***
  5. Return the pureed soup to pot.    Stir in the ham, cream, Sherry, salt and pepper.  Bring to a low simmer and sprinkle in the tablespoon of Arrowroot powder.  Stir well and cook for 10 minutes until soup is thickened and  heated through.


* Sherry can be substituted with any dry red wine or a Port.  

** If carb count isn't a concern, cornstarch or flour can be substituted to thicken the soup.

*** You can also use an immersion blender in the soup pot to puree the soup.

  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

Keywords: Creamy Onion Soup with Ham