Seasonal Onion Soup

Made with leeks and onion family members that abound in spring and summer, this soup is lighter tasting than French onion soup.
Course Appetizer, Main Course, Soups
Prep Time 30 minutes
Cook Time 1 hour


  • 5 to 6 cups mixture of thinly sliced leeks, onions, ramps, shallots, scallions or green garlic include white and tender green parts
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic finely chopped or pressed
  • 2 quarts leek broth,* vegetable broth or chicken broth or a combination
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme optional
  • Sea salt or kosher salt
  • Freshly ground white pepper or black pepper
  • ½ cup heavy cream


  1. Place mixed onions in a large skillet with butter and olive oil. Cook over medium heat until butter melts. Stir, cover and cook until onions soften, about 10 minutes. Remove cover, reduce heat to medium low and continue cooking until onions are very tender but not browned, about 15 minutes longer. Stir in garlic.
  2. Transfer mixture to a large saucepan. Add broth, bay leaf and fresh thyme (if using). Bring to a simmer and cook, partly covered, for about 20 minutes. Stir in cream. Season to taste with salt and pepper.
  3. After cooling, puree the soup until smooth. Alternatively, puree only half the soup for a thicker but more variegated texture.

Recipe Notes

*To make leek broth: Cut tough green shoots in short sections, cover with water and bring to a boil. Simmer for 30 minutes to an hour. Season to taste with salt and pepper; strain.