Traditional vegan Italian onion soup with red onions, potatoes, stock, salt, and extra-virgin olive oil. Vegan cheese, crunchy toasts, and excellent soup. Making Italian potato-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
Heat olive oil in a large heavy saucepan or Dutch oven on medium-low until shimmering. Add onions, salt, and pepper. Mix well.
2
Cook onions stirring occasionally for 25–30 minutes. Caramelize and color onions without browning. Adding water if onions stick while frying.
3
Grate the potatoes and add them to the pan after the onions turn brown. Mix in the coconut aminos.
4
After 6 to 8 minutes, when the potatoes are soft, add the broth and bay leaf. Boil and then cook. Let the potatoes soften for 25 to 30 minutes.
5
Season the soup with salt and pepper according to your taste.
6
Toasts: While soup simmers, broil oven. Place bread slices on a baking sheet. Sprinkle vegan mozzarella cheese on top and broil until melted (monitor closely).
7
Serve soup in dishes with toasted bread. You can also top soup with toasted bread pieces.