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Spring Onion Soup

Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.

  • Prep:
  • Total Time:
  • Servings: 4
Spring Onion Soup

Source: Martha Stewart Living, March 2009


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 pounds spring onions (or yellow onions), trimmed and thinly sliced
  • 2 1/2 teaspoons coarse salt
  • 1 1/4 cups homemade or low-sodium store-bought chicken stock
  • 2 cups water
  • 8 pieces crisp flatbread, for serving


  1. Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.

  2. Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.

  3. Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.

  4. Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side.

Reviews (3)

  • robshowie 8 Jul, 2013

    I made this last night and it was delicious. My mother felt it was a little salty and my husband wanted a little more protein in it. I thought it tasted great as it was!

  • sistrsprkl 9 Apr, 2011

    I made this a couple years ago and loved it. I added a block of tofu for added protein and it blended just fine. I'm making it again this evening!

  • MartiniLaura 1 Mar, 2010

    Didn't like this recipe very much. Very bland.

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