Vegan French Onion Soup

by | Updated: October 21st, 2021

There’s something incredibly comforting about the smell of garlic and onions slowly caramelizing over a stovetop – especially during the cooler months. This recipe takes classic French onion soup (yes, the kind with the cheese on top) and veganizes it into a warming dish that everyone can enjoy. To elevate this soup’s flavor even more, opt for local ingredients, such as onions (choose your favorite varieties) when possible – it’s our top pro tip to truly savor the season.

Homemade Vegan French Onion Soup Topped with Croutons, Dairy-Free Shredded Mozzarella & Herbs |

Homemade Vegan French Onion Soup Topped with Croutons, Dairy-Free Shredded Mozzarella & Herbs |
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Vegan French Onion Soup

Servings 7
Calories 123 kcal



  1. In medium-size soup pot over medium heat, add ghee and sliced onions. Stir onions to coat, then sprinkle with salt. Cook for 20-25 minutes or until onions begin to brown.
  2. Stir in garlic and turn heat down slightly. Continue cooking and stirring occasionally until onions start sticking to the bottom of pan (careful not to burn).
  3. Add tomato paste, stir and cook for 5 minutes until browned.
  4. Add wine and stir to remove cooked bits at bottom of pan.
  5. Add thyme, bay leaves, mushroom stock, vegetable stock, Worcestershire sauce and ground pepper. Stir to combine.
  6. Bring soup to a boil, cover pan, turn down heat to simmer and cook for 15 minutes.
  7. Preheat oven to broil. Ladle soup into oven-safe bowls and garnish with croutons and shredded vegan mozzarella. Place dishes on sheet pan and transfer to oven. Broil for several minutes or until cheese is melty and lightly browned.

Recipe Notes

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Nutrition Facts
Vegan French Onion Soup
Amount Per Serving (1 g)
Calories 123 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 1259mg52%
Potassium 262mg7%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 8g9%
Protein 2g4%
Vitamin A 679IU14%
Vitamin C 12mg15%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Cathy Vogt

Cathy Vogt is a Health & Culinary Coach, focused on educating clients on how to adopt healthier eating & lifestyle habits. She is a professionally trained chef, Integrative Nutrition Coach and Eating Psychology Coach. Cathy’s first book; Cultivating Joy in the Kitchen, offers plant-forward recipes along with nourishment practices, empowering reader to change their thoughts regarding health and get cooking! Learn more about her work, recipes and resources at