This Creamy Onion Soup with Cheese is like a cozy hug in a bowl.
Sweet caramelized onions, a touch of Velveeta, and a luscious homemade white sauce blend together into a silky, cheesy delight.
Whether you’re serving it on a chilly night or alongside crusty bread for lunch, this soup always hits the spot.
Why You’ll Love This Recipe
Simple ingredients – Nothing fancy, just pantry staples and big flavor.
Creamy & cheesy – White sauce plus Velveeta makes every spoonful ultra-rich.
Comfort food classic – Reminds you of homemade soup from childhood.
Quick to make – Less than an hour start to finish.
Perfect base – Add-ins like bacon or croutons take it to another level.
What You’ll Need (Ingredient Highlights)
Sweet yellow onions – Thinly sliced for that melt-in-your-mouth base.
Chicken broth + bouillon – Deepens the savory flavor.
Butter – Adds richness and helps build the roux.
Velveeta cheese – Melts perfectly into the soup, giving it creaminess and body.
Homemade white sauce – Simple combo of butter, flour, and milk.
Cheddar cheese – Optional but delicious for garnish.
Pro Tips Before You Start
Slice onions evenly to cook them uniformly.
Stir constantly while making the white sauce to avoid lumps.
Simmer on low heat to prevent scorching the dairy.
Use freshly ground black pepper for best flavor.
Add more broth if you prefer a thinner soup consistency.
How to Make Creamy Onion Soup with Cheese
Step 1: Cook the Onions
Melt butter in a large pot over medium heat.
Add sliced onions and cook until soft and translucent, about 10 minutes.
Step 2: Build the Broth
Add chicken broth, bouillon cubes, salt, and pepper.
Stir and bring to a simmer.
Let it cook gently while you make the white sauce.
Step 3: Make the White Sauce
In a separate pan, melt butter. Stir in flour and salt to form a roux.
Slowly whisk in the milk and cook until thickened and smooth.
Step 4: Combine Everything
Add the white sauce and Velveeta cheese into the onion-broth mixture.
Stir over low heat until the cheese melts and the soup becomes creamy.
Step 5: Serve
Ladle the soup into bowls and top with shredded cheddar cheese.
Serve hot with toasted bread or croutons.
What to Serve It With
Toasted baguette or garlic bread
Crisp green salad with vinaigrette
Baked potatoes or roasted vegetables
Grilled cheese sandwich for a hearty meal
A dash of hot sauce or paprika for a kick
Variations & Substitutions
Swap Velveeta with shredded cheddar or gouda.
Use vegetable broth for a vegetarian version.
Add sautéed mushrooms or leeks for depth.
Stir in cooked bacon or ham for extra protein.
Top with crispy onions or croutons for crunch.
Storage & Reheating
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 1 month (note: dairy may separate slightly).
Reheat: Warm on the stovetop over low heat, stirring often.
FAQs
Can I use red onions instead of yellow?
Yellow onions are sweeter when cooked, but red will work too—expect a slightly stronger flavor.
Is Velveeta necessary?
No, you can use shredded cheddar or cream cheese as a substitute.
Can I skip the white sauce?
The white sauce thickens the soup and gives it richness.
You can blend in heavy cream, but the texture may change.
How can I make it vegetarian?
Use vegetable broth and skip the chicken bouillon—add more herbs for flavor.
What’s the best way to thicken the soup?
Simmer a bit longer uncovered or add a tablespoon of cornstarch dissolved in water.
Can I blend the soup?
Sure! For a smoother texture, use an immersion blender—but we love it chunky with visible onion ribbons.
Can I double the recipe?
Yes! It scales easily—just use a larger pot and extend simmering time slightly.
Final Thoughts
This creamy onion soup brings together humble ingredients in a way that’s unexpectedly elegant.
The slow-cooked onions, cheesy finish, and velvety broth make it a family favorite in my kitchen.
It’s perfect for cold nights, easy lunches, or whenever you need a little comfort in a bowl.
Creamy Onion Soup
Ingredients
For the Soup
- 2 cups sliced yellow sweet onions
- 1 can 15 oz chicken broth
- 2 tablespoons butter
- 2 chicken bouillon cubes
- ¼ cup diced Velveeta cheese
- 1½ cups white sauce see below
- Shredded cheddar cheese for garnish
- Salt and pepper to taste
For the White Sauce
- 1½ cups whole milk
- 3 tablespoons flour
- 3 tablespoons butter
- ¼ teaspoon salt
Instructions
- Melt butter in a pot. Add onions and sauté until soft.
- Stir in broth, bouillon cubes, salt, and pepper. Simmer gently.
- In another pan, make the white sauce: melt butter, stir in flour and salt, then slowly whisk in milk.
- Cook until thick.
- Add white sauce and Velveeta to soup.
- Stir until melted and smooth.
- See full steps with tips & photos → https://p4pd.org/creamy-onion-soup/
Notes
- Make-Ahead: Prepare through Step 4 and refrigerate up to 24 hours. Reheat gently, stirring to recombine.
- Vegetarian Option: Use vegetable broth and omit the bouillon cubes or swap for vegetarian bouillon.
- Cheese Variations: Swap Velveeta for cream cheese or add a handful of Gruyère for a French onion twist.
