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No Cream Creamy 5-Onion Soup with Garlic Croutons

No Cream Creamy 5-Onion Soup with Garlic Croutons Recipe

LindySez
Creamy, rich, and deeply flavorful without a drop of cream, this 5-Onion Soup gets its silky texture from slow-cooked vegetables and potato. Finished with crispy garlic croutons, it’s perfect as a starter or paired with a sandwich or salad for an easy cozy meal.
4 from 5 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups, Stews & Chili
Cuisine French
Servings 6 servings
Calories 333 kcal

Equipment

Ingredients
  

For the Soup

  • ¼ cup unsalted butter or combination of extra virgin olive oil and butter
  • 1 large leek well cleaned, white and pale part only, chopped (about 1 ½ cups)
  • 1 yellow onion chopped
  • 1 red onion chopped
  • 3 green onions chopped
  • 2 shallots chopped (about ½ cup)
  • 2 stalks celery chopped
  • 1 clove garlic minced
  • ½ cup dry sherry, white vermouth,, or dry white wine optional
  • 1 medium russet potato, peeled and diced
  • 6 cups chicken broth or vegetable stock
  • salt and freshly ground pepper to taste
  • chopped chives, for garnish optional

For the Garlic 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 olive oil
  • 1 tablespoon unsalted butter
  • 1 clove garlic thinly sliced
  • Salt & pepper to taste

Instructions
 

Cook the vegetables

  • Melt the butter and oil in a large Dutch oven over medium-low heat.
    Add the leeks, onions, green onions, shallots, celery, and garlic. Cook gently for about 8 minutes, stirring occasionally, until softened and translucent.

Build the soup

  • Add the sherry or white wine, if using, and simmer until mostly evaporated.
    Add the diced potato and broth. Bring to a simmer and cook for about 20 minutes, or until the potato is very tender.
    Remove from heat and allow to cool slightly before blending.

Blend until creamy

  • Carefully puree the soup using a blender or immersion blender until smooth and creamy.
    Taste and season with salt and pepper.

Make the garlic croutons

  • Heat the oven to 350°F (176ºC).
    In a sauté pan, melt the butter with the olive oil. Add the garlic and bread cubes and toss to coat.
    Transfer to the oven and bake for 5 to 7 minutes, or until crisp and golden.

Finish and serve

  • Return the soup to a gentle simmer, thinning with additional stock if desired.
    Ladle into warm bowls and top with garlic croutons and chopped chives, if using.

Notes

  • A standard blender gives the creamiest texture, but an immersion blender works well too.
  • Blend hot liquids carefully and never overfill the blender.
  • This soup tastes even better the next day.

Make It Your Way

  • Use vegetable stock and olive oil for a vegetarian or vegan version.
  • Use gluten-free bread for gluten-free croutons.
  • Add extra broth for a thinner soup or keep it thick and rustic.

Nutrition

Serving: 1 cupCalories: 333kcalCarbohydrates: 35gProtein: 20gFat: 11gCholesterol: 21mgSodium: 964mgFiber: 3g
Keyword blended onion soup, creamy onion soup, creamy soup no cream, first course soup, garlic croutons, soup
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