No Cream Creamy 5-Onion Soup with Garlic Croutons Recipe
Creamy deliciousness without the cream. 5-Onion Soup with Garlic Croutons is a wonderful first course, or add a sandwich or salad and call it lunch.
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.
Notes
This soup can easily be made 3 - 4 days in advance and held covered in the refrigerator. Reheat as needed. Make croutons fresh or in advance. If made in advance, heat slightly before adding.
Vegetarian options and vegan options are available in the blog.
Make it gluten-free by using a gluten-free bread for the croutons.
You can blend the soup using a standard or immersion blender. For the creamiest results, a standard blender works best.
Nutrition
Serving: 1 cupCalories: 333kcalCarbohydrates: 35gProtein: 20gFat: 11gCholesterol: 21mgSodium: 964mgFiber: 3g
Tried this recipe?Let us know how it was!