Vegan Italian Onion Soup

The red onions, potatoes, broth, salt, and extra-virgin olive oil used in this dish are the components of a typical Italian onion soup. This soup is fantastic when topped with toasty crunchies and melted vegan cheese

Information of importance – SERVINGS: 4 – PREP TIME: 5 mins – TYPE: Vegan Soup

Ingredients – Extra-virgin olive oil, 3 tablespoons – 2 large, sliced red onions, either Vidalia or sweet – Peeled and grated four potatoes (I used Yukon Gold) – Coconut aminos, 1 tablespoon – If you're reducing your sodium intake, use unsalted in 32 ounces of veggie broth. – 1 teaspoon sea salt – freshly grated black pepper, one teaspoon – 1 bay leaf, 4 baguette slices – Grated mozzarella, one-half cup Use your preferred type of grated vegan cheese instead of what I used

This delicious traditional Italian potato and onion soup dish is easy to make. Completely dairy-free (no dairy whatsoever), and it may be Whole30 + Paleo compatible (just omit the toasts!). Want a gluten-free option? The vegan cheese toasts should be made on gluten-free bread

RECIPE GUIDELINES AND FAQs – How should onion soup be stored? – Store in an airtight jar after it has fully cooled. For up to 4 days, enjoy. – How long does the soup with onions remain fresh? – In an airtight container, this soup keeps for up to 5 days in the refrigerator. – Is the soup frozen? – Yes, once the soup has cooled, you should put it in a freezer-safe container. It may remain frozen for up to two to three months. In the morning, defrost in the fridge, then gently reheat in a sauce pan. The day you want to eat it, just toast the bread slices and melt the cheese

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