This vegan French onion soup is full of flavour, made with healthy ingredients and super easy! Delicious as either a main or a side, and always a crowd pleaser. Gluten-free and oil-free. 

Vegan French onion soup gluten-free

As I’m writing this, Christmas is tomorrow (!) and I still don’t know precisely what I’ll put on the festive table. But, I am pretty sure it will involve some form of soup. I just love serving soup as a starter which is satisfying in itself, but leaves guests excited for upcoming courses.

If you’re like me, I bring an excellent idea. Vegan French onion soup. All I can say is, grab your spoons and dig in asap!

Vegan French onion soup

What I love about this French onion soup is how well it works both for special occasions and a weeknight dinner. Impressive and fancy, yet super simple at the same time. It’s the best type of duality!

Bowl of French onion soup with herbs

If I’m honest, it took me ages to try French onion soup and my only regret is that I didn’t try it sooner. This stuff is so good, I can eat it by the bucketful. And no panic if you’re not an onion fan. This dish won’t leave you with that sharp, pungent aftertaste.

Instead, the flavour is earthy and savoury. The vegetables give a lot of texture, together with the slight crunch from the crust. Serve on its own, or with a slice of your favourite bread on the side. It will be perfect regardless!

The perfect vegan soup

You will love this vegan French onion soup because it’s…

White bowl with soup and spring onions

  • The best savoury goodness.
  • Cosy and comforting.
  • Ideal as a weeknight dinner.
  • But, also great for special occasions!
  • Full of flavour.
  • Workable either as a main, a side or a starter.
  • Easy and beginner-friendly.
  • Made with simple and healthy ingredients.
  • Gluten-free and oil-free.

What can I add to French onion soup?

Add whatever vegetables you have in the fridge. One of the things I love about soup is just how much it helps with using up any scraps I have laying around in my fridge drawers!

Two bowls of vegan French onion soup

What can I serve with this soup?

It’s great on its own for sure. But, you can also accompany it with a slice of bread, or add a dollop of vegan soured cream/yoghurt of choice on top. You can also sprinkle some gluten-free vegan breadcrumbs on top.

Can I freeze this French onion soup?

For sure! This soup keeps really well in the freezer and is thus great for meal prep.

How to make this easy vegan soup

Firstly, add the onion, garlic, onion granules and 1/4 cup vegetable stock to a non-stick saucepan. Cook over a medium heat, stirring frequently, for 40-45 minutes. This takes a while, but caramelises the onion and brings out the natural flavours.

Vegan French onion soup in a saucepan

Add the white wine (or balsamic vinegar if you’re using that), rice vine vinegar, tamari, rosemary and bay leaves. Stir for around 5 minutes.

Pour in the vegetable broth together with the green peas. Season to taste with black pepper, and simmer for a further 15 minutes.

Remove the bay leaves using a slotted spoon and serve with toppings of your choice.

Closeup of vegan soup bowl

Other vegan soup recipes

Let me know in the comments: what’s your go-to crowd pleasing dish? If you give this vegan French onion soup recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan French onion soup gluten-free

Get the Recipe: Vegan French Onion Soup (Gluten-free & Oil-free)

This vegan French onion soup is full of flavour, made with healthy ingredients and super easy! Delicious as either a main or a side, and always a crowd pleaser. Gluten-free and oil-free. 

Ingredients

  • 4 cups white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 1/4 cups vegetable stock
  • 1/2 cup white wine, or balsamic vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari
  • 2 tbsp rosemary leaves
  • 2 bay leaves

Equipment

  • Non-stick sauce pan

Instructions 

  • Firstly, add the onion, garlic, onion granules and 1/4 cup vegetable stock to a non-stick saucepan. Cook over a medium heat, stirring frequently, for 40-45 minutes. This takes a while, but caramelises the onion and brings out the natural flavours.
  • Add the white wine (or balsamic vinegar if you're using that), rice vine vinegar, tamari, rosemary and bay leaves. Stir for around 5 minutes.
  • Pour in the vegetable broth together with the green peas. Season to taste with black pepper, and simmer for a further 15 minutes.
  • Remove the bay leaves using a slotted spoon and serve with toppings of your choice.
Calories: 110kcal, Carbohydrates: 20g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 1041mg, Potassium: 290mg, Fiber: 3g, Sugar: 8g, Vitamin A: 333IU, Vitamin C: 13mg, Calcium: 63mg, Iron: 1mg

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