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A bowl of Vegan Italian Onion Soup topped with toasted bread and melted cheese, with a spoon resting inside. Another bowl and a small dish are visible in the background, next to a black-and-white striped napkin.
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Vegan Italian Onion Soup

This is a traditional Italian onion soup recipe made with red onions, potatoes, broth, salt, and extra-virgin olive oil. Topped with crunchy toasts with melted vegan cheese, this soup is delicious!
Prep Time5 minutes
Cook Time42 minutes
Total Time47 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: caramelized onions, onions, vegan
Servings: 4
Calories: 262kcal
Author: Lora

Ingredients

  • 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 teaspoon sea salt
  • 1 teaspoon freshly grated black pepper
  • 1 bay leaf
  • 4 slices baguette
  • ½ cup grated mozzarella I used vegan cheese, use your favorite grated vegan cheese

Instructions

  • Heat the oil: Heat a large heavy pot or a large Dutch oven medium-low heat, warm the olive oil until it begins to shimmer. Add the onions, salt, and pepper. Stir to combine.
  • Cook the onions: Cook the onions, occasionally stirring, for about 25-30 minutes. They will begin to caramelize and get a little color, just make sure you’re not browning the onions. Add a little water to the pot if the onions are too sticky while cooking down.
  • Add in the grated potatoes: Once the onions are golden, add the potatoes, and stir to combine. Add in the coconut aminos, stir to combine.
  • Add broth: As soon as the potatoes begin to soften a little 6-8 minutes), add in the broth and bay leaf. Bring to boil and then lower heat to simmer. Simmer for about 25-30 minutes, until the potatoes soften.
  • Adjust the salt + pepper: Taste the soup and adjust salt and pepper, if needed.
  • Prep the toasts: While the soup simmers,Heat your oven to broil. Place the bread slices on a baking sheet. Sprinkle the cheese on top (I used vegan mozzarella) and broil for 2-4 minutes (keep close eye on it) until the cheese melts.
  • Serve the soup: Spoon on portions of the soup and add a toasted bread slice per bowl. Or you could break up the toasted bread and place on top of the soup.

Nutrition

Calories: 262kcal | Carbohydrates: 56g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1784mg | Potassium: 937mg | Fiber: 5g | Sugar: 5g | Vitamin A: 489IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 3mg