Vegan French Onion Soup
This savory plant-based French Onion Soup recipe takes a classic French dish and reimagines it as a healthy and delicious vegan delight. Caramelized onions are simmered in a flavorful vegetable broth, infused with aromatic herbs and spices, and topped with homemade buckwheat bread slices and melted vegan cheese for a truly indulgent experience.
Ingredients
Soup
- 2 onions sweet, sliced into thin strips
- 2 onions yellow, sliced into thin strips
- 3 cloves garlic minced
- ¼ cup white wine dry, or 2 tbsp white wine vinegar
- 1 tsp thyme
- 1 bay leaf
- 1 tbsp tamari low sodium
- 1 liter vegetable broth low sodium
Cheese
- 5 ounces tofu firm, or 1/4 cup cashews
- 1 clove garlic
- 2 tbsp nutritional yeast
- 2 tbsp white wine vinegar
- ¼ cup soy milk unsweetened
- ½ lemon juice
- ½ tsp onion powder
- 1 ½ tbsp tapioca starch
- 1 tsp tamari low sodium
Add-Ons
- 4 slices Buckwheat Bread My recipe
- Fresh thyme sprigs for garnish
Instructions
Soup
- Cook onions in a large sauce pan on medium high for about 30 minutes so that they are soft and lightly caramelized, watching carefully and stirring so they don't burn, adding a tbsp of vegetable broth at a time so that the onions don't stick to the pan.
- Add the garlic a few minutes before onions are done cooking.
- Add the remaining soup ingredients and cook for 10 minutes or until broth is the consistency that you desire.
Cheese
- Add all cheese ingredients to a blender and blend until smooth.
Assembly
- Place soup bowls onto a baking tray.
- Spoon one ladle full of soup into each oven proof bowl and then pour a tablespoon of cheese into the center. Add another ladle of soup but not completely to the top of the bowl.
- Place the piece of toasted bread on top and pour some of the cheese over the bread.
- Broil for a few minutes until the cheese is lightly browned.
- Optional: Garnish with thyme sprigs.
Nutrition
Calories: 129kcalCarbohydrates: 18gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 480mgPotassium: 305mgFiber: 3gSugar: 6gVitamin A: 86IUVitamin C: 12mgCalcium: 102mgIron: 1mg
About The Author
Jill Dalton