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Creamy Onion Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deb
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Total Time: 65 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


This rich and savory cream of onion soup 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.


Units Scale
  • 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 caramelized to a 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.