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There is something so comforting about a bowl of soup on a cold, grey, rainy day. With the weather here so gloomy that last while, Anthony decided to re-create a classic vegan onion soup for lunch.
Using what we had on hand, you will notice a few "odd" additions to this gluten-free, vegan onion soup.
The goal was to add flavor and richness to achieve a vegan comparable to a well-known dish. At the end of the day, it turned out great!
This onion soup is not to be confused with the traditional french onion soup that is loaded with cheesy delight. This is a simple, light, fresh onion soup that holds an abundance of fragrance and taste.
We will be tackling a French onion soup soon though and I will be sure to post it once we have finalized it!
A hard fact, lots of people that think they eat healthy, don't. Period.
As a holistic nutritional clinical practitioner, I often have calls that go like this.
Me: Tell me about your eating habits.
Client: I eat really healthy. I have been gluten-free for years, and I have been dairy-free for 8 months!
Me: Can you give me some examples of what you may buy when you are getting your groceries?
Client: Sure, I buy loads of fruits and veggies. I love all of the gluten, dairy-free options available now. I always get the kids the gluten-free granola bars for their lunches and I love the "fake" cheeses that I can use.
Gluten-free packaged foods are often loaded with sugar and/or other additives.
Of course, this pretend dialogue is just an example and there are some decent options available but those are few and nothing in a package will beat homemade.
I am not saying this to make you feel bad, Anthony, and I certainly buy packaged items, and sometimes as parents with little time we are so thankful to have that option.
I am sharing this to say that if you have fallen into the gluten-free, dairy-free packaged porthole, you are not as healthy as you likely thought.
- Add dried or fresh herbs like rosemary & thyme
- Switch the vermouth for white wine
- Use yellow onions instead of red (sweeter)
- You can use "fake" cheese if you like. We stay away from it ourselves.
More vegan glute-free soups
If you happen to try this vegan onion soup, please let us know! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
- Refrigerator: This incredible lunch soup will last for 3-4 days in the fridge.
- Freezer: In an airtight, freezer-safe container this gluten-free vegan soup will last up to 3 months.
- Reheat: Quick and easy, pop into the microwave or bring to a low boil in a small pot on the stove to heat it up.
Vegan Onion Soup
- 3 cups red onion sliced
- 2 tablespoons vegan margarine
- 1 clove garlic chopped
- 1 bay leaf
- 2 teaspoons salt or to taste
- 1 teaspoon pepper or to taste
- 900 milliliters veggie broth organic if possible
- ¼ cup vermouth
- 1 teaspoon dijon mustard
- 1 teaspoon tamari
- 1 teaspoon black olive tapanade
- Saute your onions in vegan margarine for 3 minutes
- Add garlic and salt & pepper. Continue to saute for another 5 minutes or until nicely browned.
- Add vermouth, dijon, tamari, and tapenade. Mix and saute for another 3 minutes.
- Add veggie broth and Bay Leaf and bring to a low boil. Simmer on low for 10 to 20 minutes to allow flavors to concentrate.
- Top with vegan bread or croutons and broil.