This spicy cream of onion soup is full of classic taste, but there’s an undercurrent of spiciness that just adds the perfect amount of “extra” to make it more memorable. This soup recipe is an excellent appetizer to both meat and meaty fish, providing hints of earthiness that map well to the entrees to come.
Or feel free to make a meal of this soup. Even though it’s a smooth soup, the creaminess provides a heartiness to the dish. Seriously, a bowl of this spicy cream of onion soup paired with crusty buttered bread will make nearly anyone happy at lunch time. It’s a total warming, feel-good eating experience.
The heat source in our spicy cream of onion soup is cayenne pepper, with black pepper adding a nice undertone of warmth as well. Cayenne has more of a neutral flavor, so it doesn’t take away from the creamy and oniony goodness here, beyond providing that heat. And feel free to control the amount used to your liking. We use half a teaspoon here which gives it just enough kick in our book, but go milder or more heavily-handed as you please.
And because the cayenne pepper is added near the end, you could add it to taste. Start with a lesser amount, blend, taste, and add more to your liking. When you’re making this for the first time, it’s likely the best way to approach.
This creamy soup is best enjoyed immediately and will not reheat well due to the cream. So be sure to enjoy it (as much as you can!) the day that it’s made.
Like this recipe? You’ll love these soups too:
- Curried Carrot: Red curry paste and coconut milk pair up with earthy-sweet carrots.
- Thai Pumpkin: This is not an autumn soup – think exotic, fragrant, and sweet. A great twist on pumpkin.
- Spicy Cabbage: Part tart, part earthy, part fiery. Chili peppers and cabbage may sound like an unlikely duo, but they work quite well together.
Spicy Cream of Onion Soup
- 1/2 cup butter
- 4 onions larger size, peeled and roughly chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black ground pepper
- 1 teaspoon mustard
- 1 teaspoon dried oregano
- 5 cups vegetable broth or chicken broth
- 1/2 teaspoon cayenne pepper powder
- 1 cup thick cream
- Please a large saucepan over medium heat, then add the butter until melted.
- Add the chopped onions to the melted butter, stirring occasionally for 2 minutes, until the onions turn translucent.
- Stir in the garlic powder, salt, pepper, and mustard to combine.
- Add the oregano and broth, then simmer on low for 10 minutes.
- Remove the soup from heat and cool for 5 minutes.
- Add cayenne pepper powder and the thick cream before using a hand blender to smooth the soup.
- Heat a little more before serving.