This recipe is a traditional Italian onion soup made with red onions, potatoes, broth, salt, and extra-virgin olive oil. Topped with crunchy toasts with melted vegan cheese, this soup is delicious!
– 3 Tablespoons exta-virgin olive oil – 2 large red onions sliced or sweet or Vidalia – 4 potatoes peeled and grated (I used Yukon Gold) – 1 Tbsp coconut aminos – 32 ounces vegetable broth use unsalted if you’re cutting back on sodium – 1 tsp sea salt – 1 tsp freshly grated black pepper – 1 bay leaf – 4 slices baguette – ½ cup grated mozzarella I used vegan cheese, use your favorite grated vegan cheese
This traditional Italian potato and onion soup recipe is simple to prepare and really hearty! Completely vegan (no dairy at all)and it could be Whole30 + Paleo friendly (simply leave out the toasts!). Want it gluten-free? Use gluten-free bread to make the vegan cheese toasts.
How to store an onion soup? Once it’s cooled down completely, store in airtight container. Enjoy for up to 4 days. How long does this onion soup stay fresh? This soup keeps in the refrigerator for up to 5 days in an airtight container. Can I freeze the soup? Yes, once the soup cools down, store it in an a freezer safe storage container. It could stay frozen for up to 2-3 months. Defrost overnight in the refrigerator and slowly heat up in a sauce pan. Simply toast up the bread slices and melt the cheese the day you’re enjoying it.
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