Creamy deliciousness without a drop of cream! This 5-Onion Soup with Garlic Croutons is versatile enough to shine as a first course or pair perfectly with a sandwich or salad for a cozy lunch. Want to level up? Serve it with a swoon-worthy grilled cheese for a dreamy light supper. With its luscious texture and rich flavor, you’d never guess it’s cream-free—and it’s easy to tweak for vegetarian or gluten-free diets too!
Why You Are Going to Love This Easy Creamy Soup
- Creamy Without the Cream: Luxurious, silky goodness—no no cream in sight!
- Waistline-Friendly: Indulgent flavor without the calorie overload.
- Onion Lover’s Dream: This soup is quick and fuss-free—no need for perfect chopping; just cut, cook to size, and blend, making it nearly impossible to overcook!
- Crunch for the Win: Those garlic croutons? Pure magic—adding texture and flavor, just like the classics.
- Versatile and Delightful: A perfect starter or pair it with a salad or sandwich for an easy, satisfying meal.
Jump to:
- Why You Are Going to Love This Easy Creamy Soup
- Ingredients and Substitutions
- Why The Onions Matter, or Don't
- How To Prepare Leeks and Shallots
- Step-by-Step Instructions
- Tips for Blending Hot Liquids
- How to Make Fresh Croutons
- FAQ
- Storage
- Wine Recommendations
- No Cream Creamy 5-Onion Soup with Garlic Croutons Recipe
Ingredients and Substitutions
Here are the major ingredients needed to make this Creamy 5-Onion Soup with Garlic Crouton
- Onion - Using a variety of onions, brown, red, sweet, makes the soup more complex but is not entirely necessary - see below
- Leek - on the other hand, has a distinctive flavor, so please don't omit them. Leeks lend a very mild onion flavor. Widely used in Europe, they are now finding their place in American cuisine
- Shallot - Shallots are another one of those foods that if you are unfamiliar with, you might not see the "why" of it. Shallots lend both a mild onion flavor and a mild garlic flavor to the mix
- Celery
- Russet Potato - for mimicking the creamy goodness into the soup
- Dense bread is used to make the croutons. See below for more information on croutons.
*See the recipe card for the complete ingredients list and amounts
Why The Onions Matter, or Don't
I created this 5-Onion Soup with Garlic Croutons one Sunday night when I needed a first course for dinner and had just one of each type of onion on hand.
Turns out, laziness really is the mother of invention.
Here’s the thing: once cooked, the differences between onion varieties are pretty subtle. Sure, raw onions have distinct personalities—red onions are mild, sweet onions are, well, sweet, white onions are sharper. Yellow onions (my everyday go-to) have an earthy flavor with a touch of heat. But when you cook them? They all mellow and blend beautifully.
So, don’t stress about which onions to use in this soup. Just toss in what you have, in the right proportion to the rest of the ingredients, and let the magic happen.
How To Prepare Leeks and Shallots
Leeks need a little trimming and cleaning before they’re ready to shine. As they grow, dirt often sneaks between their delicate layers. The dark green tops are pretty tough—not ideal for eating—but they’re great for adding flavor to stocks. For this recipe, stick to the white bulb and the tender light green part just above it for that perfect, subtle leek flavor.
Start by cutting off the dark green tops and the hairy root end, where most of the dirt tends to hide. Slice the leeks, then place them into a sieve. Run cold water over them and give them a little swish with your fingers to make sure any lingering dirt washes away. Honestly, most store-bought leeks are fairly clean, but if you’ve scored some fresh ones from the farmer’s market, they might need a bit more TLC. Either way, check them over, see what’s needed, and give them a quick rinse. Better the sand be down the drain than in your soup!
Now, about shallots—those pesky little skins can be a pain to remove. But here’s a trick: just like garlic, give them a gentle “bam” with the flat side of your knife. The skin loosens right up, making it much easier to peel. And honestly, if a tiny bit of skin sneaks into the pot, no worries—it all gets blended anyway, and your secret’s safe with me!
Step-by-Step Instructions
To Prepare the 5-Onion Soup
After melting the butter over medium-low heat, add the onions, leeks, shallots, celery, and garlic. Saute, slowly, allowing the onions to melt and give up some of their juice. Add a bit of salt.
Once the mixture is translucent - add the sherry (or wine) if using and cook until the liquid evaporates.
Once the sherry or wine is evaporated, add potatoes
Now add the stock and bring to a simmer. Keeping the heat at medium, cook until the potatoes and onions are tender - about 20 minutes. Allow to sit to cool slightly.
When all the veggies and potatoes are ready, and have cooled for about 15 - 20 minutes, it is ready to blend.
Tips for Blending Hot Liquids
Blending hot soups can be tricky, but these tips will keep things smooth and safe:
- Cool It Down Slightly: Let the soup cool for a few minutes before blending to avoid pressure buildup from the steam.
- Blend in Batches: Fill your blender no more than halfway to prevent splattering.
- Vent the Lid: Leave the blender lid slightly ajar or remove the center cap and cover with a clean towel to allow steam to escape.
- Use an Immersion Blender: For convenience and less mess, blend directly in the pot if your soup isn’t too deep. LindyTip: While you can use the immersion blender with good results, the best, creamiest results come with using a blender.
- Pulse First, Then Blend: Start with short pulses to break up chunks before blending at full speed.
- Check the Texture: If your soup is too thick, add a bit of warm broth or water while blending for a smoother consistency.
- Clean Immediately: Hot soup can stick to your blender, so rinse or wash it right after blending.
How to Make Fresh Croutons
There’s nothing quite like a fresh crouton. Sure, there are a few things that might top it, but let’s be honest—a piece of bread fried in butter and baked to that perfect soft-crisp balance? It’s pretty amazing, right?
Yes, you can use store-bought croutons in a pinch, but making your own is so easy and way more satisfying. Got some leftover bread? Perfect. French bread, Italian bread, or even sourdough all work beautifully in this soup.
The secret to the ultimate crouton is the combo of a quick sauté in the pan and a slow bake in the oven (keep it under 350°F). Get them just to the edge of golden perfection, then turn off the oven and let them sit for about 5 minutes in the residual heat. When they come out, they’ll have a crispy edge with a chewy, tender middle—absolute crouton perfection!
Low and slow is the way to go. Don't burn the garlic, burnt garlic is bitter
FAQ
To thicken 5-Onion Soup without using a potato, you have a couple of easy options:
Flour Roux:
Melt 2 tablespoons of butter (or oil) in a small pan.
Stir in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to remove the raw taste.
Gradually whisk in a ladleful of hot soup until smooth, then stir this mixture back into the pot. Simmer for a few minutes to thicken.
Cornstarch Slurry:
Mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a smooth slurry.
Stir the slurry into the simmering soup and cook for 2-3 minutes until it thickens.
Both methods will give your soup a velvety texture without altering the flavor.
To make this soup vegetarian or vegan, here’s what to adjust:
Vegetarian Version:
Replace chicken broth with vegetable stock.
Keep the butter as is, since it’s vegetarian-friendly.
Vegan Version:
Replace unsalted butter with a plant-based alternative, like vegan butter or olive oil.
Use vegetable stock instead of chicken broth.
For the garlic croutons, replace the butter with olive oil.
All other ingredients are naturally vegan or vegetarian so these swaps will give you a flavorful, plant-based version of the soup!
Absolutely! One of the great things about this soup is its flexibility. I love prepping it ahead of time and letting it sit in the fridge so the flavors can really develop. When you're ready to serve, just heat it up, thinning it with a bit of stock or water as needed, add the fresh croutons (which can also be made in advance, though a quick warm-up in the oven is nice), and enjoy!
Storage
To store 5-Onion Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4-5 days.
For freezing, allow the soup to cool fully, then store it in a freezer-safe container or heavy-duty freezer bags. It can be frozen for up to 3 months. When ready to serve, thaw it overnight in the fridge and reheat on the stovetop. If you’ve made croutons, store them separately and reheat in the oven before serving.
Wine Recommendations
For 5-Onion Soup, a wine that balances the rich, savory flavors with a touch of acidity works best. Here are a few options:
- White Wine: A dry, crisp white like Sauvignon Blanc or Chardonnay will complement the soup’s sweetness and richness.
- Red Wine: A light red like Pinot Noir offers soft tannins and subtle acidity to cut through the richness.
- Rosé: A dry rosé also works well, offering freshness without overpowering the flavors.
In general, aim for wines with good acidity to contrast the soup’s depth.
This recipe was originally published in 2014 and has since been updated for clearer, more concise instructions to better guide you through the process.
More Light Easy Soups Hot and Cold
No Cream Creamy 5-Onion Soup with Garlic Croutons Recipe
Ingredients
- ¼ cup unsalted butter or combination of extra virgin olive oil and butter/ or extra virgin olive oil if making vegan
- 1 large leek well cleaned, white and pale part only, chopped (about 1 ½ cups)
- 1 yellow onion chopped (same amount as leeks)
- 1 red onion chopped (same about as first onion, or double first onion or use a sweet onion)
- 3 green onions chopped
- 2 shallots chopped (about ½ cup)
- 2 stalks celery chopped (about 1 cup chopped)
- 1 clove garlic minced (about 1 teaspoon)
- ½ cup dry sherry if you don't have, omit this or use a dry white wine
- 1 (12 - ounce) russet potato, peeled and diced
- 6 cups chicken broth (preferably homemade, or low-sodium) or if you want to make this vegetarian, use veggie stock
- chopped chives (optional for garnish)
For the Croutons
- 1 ½ cups cubed bread whatever you want to use, but I find a denser French or Italian sliced bread to be better than Wonder bread
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 clove garlic thinly sliced
- Salt & pepper to taste
Instructions
- Melt the oil and butter together in a heavy large Dutch oven over medium-low heat. Add the leek onions, green onion, shallot, celery, and garlic. Saute until translucent; about 8 minutes. Add the Sherry or white wine (if using); simmer until the liquid evaporates. Add the potato and broth; simmer until the potato is very tender, about 20 minutes. Turn off heat and allow to cook 15-20 minutes.
- Puree the soup in a blender (be very careful when pureeing hot liquids, hold the top on with a folded towel and do not overfill the containers; puree in batches).Season with salt and pepper. T
- Meanwhile, heat the oven to 350°F. Melt the butter in a large sauté pan; add the garlic and bread cubes, sauté for a few minutes. Transfer the pan to the oven and bake until crispy, about 5 - 7 minutes.
- Bring the soup to a simmer, thinning with additional stock, if desired. Ladle into heated bowls; lay the croutons on top and sprinkle with chives, if desired.
BB says
crouton size was perfect....the soup was creamy good and quite flavorful. Pair with a viognier or CA Sav Blanc with good fruit component
Chris G says
I'll want to try this for sure! Sounds delicious, and I didn't realize that Leeks were in the onion family, so I learned something too. Heather's not fond of onions, so I wonder if she'll even try it. Also, love the watermarking... good stuff all around 🙂