Spicy cream onion soup

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This spicy onion cream soup is full of classic flavors. But there’s a hint of spiciness that adds the perfect “side” dose to make it even more memorable. This soup recipe is a great appetizer for both meat and fish dishes. It hints at mundane flavors that go well with upcoming entrees.

Or you can cook from this soup. Although the soup is bland, this bowl of spicy onion soup, paired with crispy buttered bread, will leave anyone satisfied at lunchtime. It was a warm, pleasant dining experience.

The heat source in our Spicy Creamy Onion Soup is cayenne. Black pepper will also add some warmth. Cayenne pepper has a more neutral flavor. So it doesn’t take away the deliciousness of the cream and onions. In addition to heat and being able to control how much you want We use half a teaspoon, bringing just the right amount of flavor to our book. But make it lighter or heavier as you want.

Spicy Cream of Onion Soup 2a

and because of adding cayenne pepper at the end You can add more flavor. Start with smaller portions, mix, taste and add to your liking. When you do this for the first time, that’s probably the best way to access it.

This creamy soup should be eaten immediately and won’t get hot from the cream. So be sure to enjoy it. (The more the merrier!) on the day it was created.

Like this recipe? You’ll also love these soups:

  • Carrot curry: Red curry powder and coconut milk combined with sweet carrots.
  • Thai Pumpkin: This isn’t an autumnal soup – think weird, tangy, and sweet. A nice twist on the pumpkin.
  • Spicy cabbage: Part sour, part earthy, part fiery. Chili and cabbage sounds like an unlikely combination. But they are quite compatible.

Spicy cream onion soup

Spicy cream onion soup

Classic spicy soup

10 minutes prep time

Cooking time 20 minutes

Total time 30 minutes

Servings 4 servings

Calories 472 kcal

  • 1/2 cup butter
  • 4 large onions, peeled and minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon mustard
  • 1 teaspoon dried oregano
  • 5 cups vegetable broth or chicken broth
  • 1/2 tsp chili powder
  • 1 cup of condensed cream
  • Please place a large pan over medium heat. Then add butter until it melts.

  • Put the chopped onion in the melted butter. Stir occasionally for 2 minutes, until onions turn clear.

  • Stir together garlic powder, salt, pepper, and mustard.

  • Add oregano and broth. Then cook over low heat for about 10 minutes.

  • Remove the soup from the heat and let it cool for 5 minutes.

  • Add cayenne powder and thick cream before using a hand blender to make a smooth soup.

  • Warm slightly before serving.

Calories: 472kcal Carbohydrates: 17g Protein: 3g Fat: 45g Saturated Fat: 28g Polyunsaturated Fat: 2g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 143mg Sodium: 1710mg. Potassium: 231mg Fiber: 2g Sugar: 7g Vitamin A: 2326IU1 Vitamin C: 231mg Fiber: 2g Sugar: 7g Vitamin A: 2326IU1 Vitamin C:

Categories: Food & Drinks

Source: INN NEW YORK CITY

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