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
- 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.
- Add the minced garlic and saute' for a minute, don't cook longer or it may burn.
- 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.
- 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. ***
- 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