Traditional vegan Italian onion soup with red onions, potatoes, broth, salt, and extra-virgin olive oil. Vegan cheese, crunchy toasts, and delicious soup. Making Italian potato and onion soup is simple and filling!
Ingredient
– 3 Tablespoons exta-virgin olive oil– 2 large red onions sliced – 4 potatoes – 1 Tbsp coconut amino– 32 ounces vegetable broth – 1 tsp sea salt– 1 tsp freshly grated black pepper– 1 bay leaf– 4 slices baguette– ½ cup grated mozzarella
Direction
1
Warm the olive oil in a large heavy pot or Dutch oven over medium-low heat until it shimmers. Add onions, salt, and pepper. Mix well.
2
Cook the onions for 25–30 minutes, stirring occasionally. Caramelize and color the onions without browning them. If onions stick while cooking, add water to the pot.
3
Add grated potatoes: Stir in the potatoes after the onions are golden. Add coconut aminos and mix.
4
When the potatoes soften (6-8 minutes), add broth and bay leaf. Boil then simmer. Simmer 25–30 minutes to soften potatoes.
5
Salt and pepper: Taste the soup and add salt and pepper as needed.
6
Toasts: Preheat oven to broil while soup simmers. Place bread slices on a baking sheet. Sprinkle vegan mozzarella cheese on top and broil for 2-4 minutes (watch closely) until melted.
7
To serve, spoon soup into bowls and top with toasted bread. You could also break up toasted bread and top the soup.