Vegan French Onion Soup

Happy Mushroom Monday!

This week's recipe is my take on the classic “French Onion Soup”. With simple swaps I have lightened the calories, lowered the sodium content, made it completely vegan, and boosted the nutrition content.

Onions are a staple in my household, it seems like they are in most of my recipes. Because onions are used so often, we often don’t think of them as a health food. Not only do onions add a distinct flavor to a dish, they are also extremely healthy! And, as an added bonus they are always readily available and a cheap (and healthy) staple.

Benefits of eating onions:

  • The phytochemicals in onions along with their vitamin C help improve immunity.
  • Onions contain chromium, which assists in regulating blood sugar.
  • Onions help to reduce inflammation and heal infections.
  • Raw onion lowers the production of bad cholesterol (LDL) keeping your heart healthy.
  • Quercetin in onions is known to play a significant role in preventing cancer.
  • Onions absorb free radicals.
  • The green tops on onions are rich in Vitamin A

Portobello mushrooms add to the nutrition content and flavor of this classic dish. Traditional “French Onion Soup” is made with beef stock. This gives it a meaty and rich flavor. Of course, I didn’t use beef stock for this recipe but substituted vegetable stock instead. The portobello mushrooms add a meatiness to the dish giving it a rich flavor. Plus, mushrooms give this dish a good dose of vitamin D and fiber without adding fat and calories.

I just loved this soup recipe, it's definitely going to be added to our soup rotation! I can't wait for you to try it, let’s get started!

Vegan French Onion Soup
Vegan French Onion Soup
Vegan French Onion Soup

Vegan French Onion Soup

Serves 4-6


  • 3 sweet onions (peeled, cut in half, and thinly sliced)
  • 2 Tablespoon vegan margarine
  • 8 ounces portobello mushrooms (cleaned and sliced thin)
  • 2 gloves garlic (crushed)
  • 2 bay leaves (whole)
  • 1/8 teaspoon dried thyme
  • 6 cups low-sodium vegetable broth
  • 1 Tablespoon soy sauce
  • 2 Tablespoons balsamic vinegar
  • optional vegan mozzarella shreds
  • salt and pepper to taste


  1. Heat a large stockpot over low. Add sliced onions and margarine. Cook uncovered for 20 minutes.
  2. Add sliced mushrooms to onions. Cook over medium heat for 10 minutes.
  3. To cooked mushrooms and onions add in garlic, bay leaves, thyme, broth, soy sauce, and vinegar. Simmer over medium heat for 20 minutes covered.
  4. After 20 minutes remove bay leaves and discard.
  5. Serve warm with salt and pepper to taste and optional cheese shreds.   

I hope you enjoy this soup as much as we did! Comment below and let me know what you think <3

With Health and Happiness,