Best 4 Vegetarian French Onion Soup With Mushrooms Recipes

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Indulge in the rich flavors of this hearty and comforting Vegetarian French Onion Soup with Mushrooms. This classic French soup is reimagined with a medley of savory mushrooms, caramelized onions, and a flavorful vegetable broth, creating a symphony of flavors in every spoonful. With three variations to choose from, including a gluten-free option, this soup caters to diverse dietary preferences. Dive into the classic French Onion Soup recipe, explore the tantalizing Mushroom and Leek Soup variation, or try the unique Sweet Potato and Black Bean Soup for a delightful twist. Each variation promises a culinary journey that will warm your soul and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN FRENCH ONION SOUP



Vegetarian French Onion Soup image

Most French onion soup recipes call for beef stock, but substituting mushroom broth instead creates a surprisingly rich soup, full on flavor - without the meat. Could become a staple recipe in vegetarian or meat-loving households! A long cooking time and savory ingredients mean this soup is pretty darn rich. Add in the toasted baguette slices and all that gooey Gruyere... this soup is definitely the main course. Serve alongside a crisp, green salad.

Provided by Erin Marie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 2h30m

Yield 4

Number Of Ingredients 18

2 tablespoons salted butter
2 tablespoons olive oil
2 large red onions, thinly sliced
2 large sweet onions, thinly sliced
2 teaspoons kosher salt
1 teaspoon white sugar
4 cups mushroom broth (such as Pacific Foods™)
⅔ cup fino dry sherry
1 tablespoon vegan Worcestershire sauce (such as The Wizard's)
2 teaspoons dried parsley
2 teaspoons herbes de Provence
2 bay leaves
1 tablespoon balsamic vinegar
1 (1 ounce) piece Parmesan cheese rind
salt and ground black pepper to taste
8 French baguette slices
¾ cup grated Gruyere cheese
½ cup grated Parmesan cheese

Steps:

  • Melt butter and olive oil in a pot over medium heat. Add red onions and sweet onions; sprinkle with kosher salt and sugar. Cook, stirring frequently, until onions are very tender and caramelized, about 45 minutes.
  • Pour mushroom broth, sherry, Worcestershire sauce, parsley, herbes de Provence, and bay leaves into onion mixture. Bring to a simmer and cook over medium-low heat for 45 to 60 minutes.
  • Reduce heat to low and remove bay leaves. Pour balsamic vinegar into soup and adjust seasoning. Mix well.
  • Place Parmesan cheese rind in the center of the pot and submerge, but do not stir. Cook soup for an additional 20 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange bread slices on a baking sheet.
  • Broil bread slices in the preheated oven for 2 to 3 minutes per side. Remove from the oven and set aside.
  • Carefully remove cheese rind from the pot and discard.
  • Fill 4 oven-safe bowls evenly with soup and sprinkle each with a light layer of grated Gruyere cheese and Parmesan cheese. Top each with 2 bread slices and sprinkle each with remaining Gruyere cheese and Parmesan cheese. Place bowls on a baking sheet.
  • Broil soup in the preheated oven until cheese is browned and bubbling, 3 to 5 minutes.

Nutrition Facts : Calories 477.6 calories, Carbohydrate 36.5 g, Cholesterol 56.1 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.1 g, SaturatedFat 12.4 g, Sodium 1908.2 mg, Sugar 10.5 g

VEGETARIAN FRENCH ONION SOUP WITH MUSHROOMS



Vegetarian French Onion Soup with Mushrooms image

Searching for a vegetarian version of the classic soup? Try our take featuring mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 9

3/4 stick unsalted butter
2 large onions, peeled, halved, and thinly sliced (about 4 cups)
2 bunches scallions, white and light-green parts coarsely chopped (about 3/4 cup), dark-green tops thinly sliced
4 sprigs thyme, plus leaves for serving
1 dried bay leaf
12 ounces cremini mushrooms, coarsely chopped
Coarse salt and freshly ground pepper
4 1 1/4-inch-thick slices sourdough bread
1 1/2 cups shredded Gruyere (about 4 ounces)

Steps:

  • Melt butter in a medium pot over medium-high heat. Add onions, chopped scallions, thyme sprigs, and bay leaf. Cook, stirring frequently and gradually lowering heat to prevent scorching, until onions are soft and golden brown, about 20 minutes. Stir in mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping browned bits from bottom of pan, until mushrooms have released most of their moisture, about 15 minutes. Stir in 4 cups water and bring to a boil; reduce heat and simmer 5 minutes. Discard thyme sprigs and bay leaf; season with salt and pepper.
  • Preheat broiler with rack 6 inches from heating element. Divide soup among 4 ovenproof bowls. Top each with a bread slice; sprinkle with cheese. Broil until cheese is melted and golden brown in spots, 2 to 3 minutes. Sprinkle with thyme leaves and scallion tops.

VEGETARIAN FRENCH ONION SOUP



Vegetarian French Onion Soup image

Sweet caramelized onions swimming in a rich, flavorful mushroom broth and topped with crusty bread and melted cheese is just the thing you need to keep warm this winter.

Provided by Sharon Lehman, RD

Categories     Dinner     Entree     Soup

Time 1h30m

Yield 6

Number Of Ingredients 15

4 tablespoons unsalted butter
2 tablespoons avocado oil or other neutral oil
4 large (8 to 10 cups) yellow onions, cut into 1/8-inch slices
1/2 cup dry white wine, like Sauvignon Blanc
2 tablespoons all-purpose flour
8 cups mushroom broth
3 sprigs fresh thyme
2 dried bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon vegan Worcestershire sauce
2 teaspoons balsamic vinegar
1 (12-inch) French baguette, cut into 1-inch slices
6 slices (about 6 ounces) Swiss cheese
1 1/2 cups (about 6 ounces) shredded gruyere cheese

Steps:

  • Finish the soup: Stir in the Worcestershire sauce and balsamic vinegar. Scoop out the thyme stems and bay leaves and discard them.
  • Meanwhile, preheat the broiler. Set the oven rack to the top, closest to the broiler, and turn the broiler on high. Line a large, rimmed baking sheet with aluminum foil. Arrange six oven-safe bowls or soup crocks on the baking sheet.

Nutrition Facts : Calories 811 kcal, Carbohydrate 94 g, Cholesterol 78 mg, Fiber 7 g, Protein 33 g, SaturatedFat 16 g, Sodium 2363 mg, Sugar 22 g, Fat 34 g, UnsaturatedFat 0 g

VEGAN FRENCH ONION SOUP



Vegan French Onion Soup image

This vegan French onion soup uses a few unconventional ingredients to create umami. If you cook vegan foods regularly, keep a jar of dried mushrooms in your pantry and add to soups, stocks and casseroles to add a savory, earthy note to your dishes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 12 servings.

Number Of Ingredients 13

6 tablespoons olive oil, divided
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
3 tablespoons finely chopped dried shiitake mushrooms (1/4 ounce)
1/2 cup pinot noir
1 tablespoon balsamic vinegar
2 teaspoons soy sauce
2 cartons (32 ounces each) vegetable broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
1-1/2 cups shredded dairy-free mozzarella-flavored cheese

Steps:

  • In a Dutch oven, heat 4 tablespoons oil over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add mushrooms, garlic, balsamic vinegar and soy sauce; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes. Uncover and let simmer for another 30 minutes., Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Nutrition Facts : Calories 218 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • To make the soup more flavorful, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • Be sure to caramelize the onions slowly over low heat. This will bring out their natural sweetness and depth of flavor.
  • If you don't have time to caramelize the onions, you can use a store-bought caramelized onion jam.
  • Use a good quality vegetable broth. This will make a big difference in the flavor of the soup.
  • Add a splash of white wine to the soup for extra flavor.
  • Serve the soup with a baguette or crusty bread for dipping.
  • Top the soup with grated Gruyère cheese or a combination of Gruyère and Parmesan cheese.

Conclusion:

Vegetarian French onion soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a relatively easy soup to make, and it can be made ahead of time. The next time you are looking for a comforting and flavorful soup, give this vegetarian French onion soup a try. You won't be disappointed!

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