This SIMPLE VEGAN ONION SOUP recipe with croutons requires very few ingredients and it’s exceptionally good and easy to make!
I don’t think I’ve ever made such a simple and tasty soup before! And to make it even easier, you will also find the VIDEO RECIPE!
I have to admit that I never prepared an onion soup in my life and had never even tasted one since last year. Actually, I had no idea of the flavor or even the process. The only thing I knew was the unlikely possibility of making the kitchen smell with the intense scent of the onions.
I cooked for the first time the onion soup last year when Comfort Zone asked me to prepare recipes containing the PREBIOTICS. And yes, you read that right, I wrote prebiotics!
But what is the difference between probiotics and prebiotics?
PROBIOTICS are nothing more than live active ferments, those that are taken in the form of supplements to restore the balance and the good functioning of the gut bacteria or, more commonly, the ferments used to make homemade vegan yogurt ( here’s my recipe for the Homemade Vegan Cashew Yogurt ).
PREBIOTICS, on the other hand, are nothing but the NUTRITION of probiotics. These are non-digestible and non-absorbable substances, the fuel that allows probiotics to do their work.
In short, taking prebiotics with diet is not only recommended but fundamental.
Have you ever heard about supplements to regulate bowels naturally or simply have the famous and so desired flat tummy? These supplements are made of powdered prebiotics and the most common are based on FOS and Inulin. Obviously, we can also take prebiotics through the diet and here’s where we accidentally talk about this vegan onion soup!
The most famous prebiotics rich in fibres that we can bring to our tables are onions, garlic, oats, apples (soon a new recipe!), asparagus, artichokes (recipe coming soon), leeks (recipe coming very soon), chicory and soybeans to name a few.
So here’s how I found myself making my first ever simple vegan onion soup!
Maybe I should be ashamed because so many of you have grown up by eating the onion soup prepared by your mother or grandmother, but this is not my case.
I have already told you that I did not grow up kneading bread and baking cookies, among clouds of flour and starch.
To be honest, I’ve never seen my mom baking cookies in my entire life, but I saw her a gazillion of times soaking ladyfingers biscuits in coffee! Yep, she loved Tiramisù !
That’s why it is not surprising that I baked the first biscuit in 2011!
In short, many other things were done in the farmhouse, especially house cleaning and gardening, though I often went to play with animals, but certainly, all those things did not include cooking!
I must say I missed something delicious and unique in my thirty-something years on this planet because guys, this onion soup is a pure pleasure!
It’s quite obvious that it’s not the French onion soup with butter and cheese à volonté! This is the classic Italian onion soup with gluten-free / wholemeal bread croutons and delicious extra virgin olive oil. A light, cozy, earthy, tasty and digestible vegan onion soup.
And if you are worried or doubtful about the digestibility of onions, I want to reassure you: just let the soup cook low for 35-40 minutes and you will have no problems at all.
If you do not want to prepare this soup often, especially in winter, when it needs to be brave to leave the windows open, you can cook a large amount of soup when the weather still allows it.
Keep it in a freezer for up to 5-6 months, chill it and heat it up in a pan at the time of need and I promise you that taste will not be affected!
I love to add different Italian herbs and toasted croutons at the moment, (or soaked up, why not!). Sometimes I add nutritional yeast while on other occasions I serve this onion soup as a side dish.
The season of hot soups, herbal teas, pumpkin spice latte, cladding and hugging blankets has finally arrived and this simple vegan onion soup is the perfect comfort food for fall and winter.
Give it a try and I bet you’ll love it too!
SIMPLE VEGAN ONION SOUP - gluten-free
- For the soup
- 17,5 oz 500g white onion, halved and thinly sliced
- 1 1/2 tbsp - 15g extra virgin olive oil
- 1 garlic clove - peeled
- 1/4 tsp coconut sugar or muscovado brown sugar
- 8 fresh sage leaves
- 1 tbsp fresh thyme
- 2 tbsp - 15g brown rice or wholemeal flour
- scant 3 cups vegetable broth
- 1 tbsp chopped chives - thyme or marjoram
- For the croutons - or try my homemade hemp tofu
- scant 1 tbsp extra virgin olive oil - 10g
- 4 slices of gluten-free or whole brown bread
- salt and pepper to taste
- In a saucepan, heat the olive oil and add the onions and garlic. Simmer with the lid on for about 10 minutes, stirring occasionally. Add sugar and continue cooking for another 2-3 minute.
- Sprinkle in the flour and herbs and stir well.
- Pour in the broth and cook over medium heat for 35-40 minutes. Add salt if necessary.
- In a nonstick pan, heat the olive oil and add the bread cut into cubes. Sprinkle with salt and pepper. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides.
- Serve the onion soup piping hot and top with bread croutons and finely chopped chives.
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