Prep Time
15 min
Cook Time
45 min
Servings
4
Why You'll Love This Recipe
✓ Deep Caramel Flavor:
Roasting the onions until golden brings a natural sweetness that makes the soup richer than any store‑bought version.
✓ Velvety Texture:
Blending the roasted onions with cream creates a silky mouthfeel without needing heavy flour thickeners.
✓ One‑Pan Simplicity:
All steps happen in the same roasting pan, so cleanup is minimal and flavors stay locked in.
There’s something magical about the aroma of onions turning caramel‑brown in the oven. It reminds me of chilly evenings when my grandmother would ladle a steaming bowl of soup into waiting bowls, each sip warming the soul. This creamy roasted onion soup captures that nostalgic comfort while adding a modern, velvety finish that feels indulgent yet surprisingly light. It’s perfect as a starter for a dinner party or a cozy solo meal, delivering depth of flavor without the fuss of multiple pots. Let the sweet‑savory perfume fill your kitchen and prepare for a bowl that truly hugs you from the inside out.
3 Tbsp olive oil
Any neutral oil works if you prefer.
2 cups vegetable broth
Low‑sodium for better seasoning control.
1 cup heavy cream
Half‑and‑half can replace for a lighter version.
2 tsp fresh thyme leaves
Dried thyme works, use ½ tsp.
½ tsp smoked paprika
Adds a gentle smoky note.
¼ cup dry sherry (optional)
Adds acidity and depth; omit for a non‑alcoholic version.
Salt and freshly ground black pepper
Season to taste at the end.
