20+ Delicious Vegan Onion Soup Recipes for a Plant-Based Comfort Meal

Onion soup has long been a comforting and hearty dish enjoyed across cultures. But what if you could enjoy this classic dish with a plant-based twist?

Vegan onion soup is a delicious and versatile option that’s rich in flavor, comforting, and easy to prepare.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these 20+ vegan onion soup recipes offer a wide variety of flavors to suit your taste buds.

From creamy and savory to spicy and tangy, there’s a vegan onion soup recipe for every palate. In this article, we’ve curated the best vegan onion soup recipes that are perfect for any occasion.

So, grab a spoon and dive into the comforting world of plant-based onion soups!

20+ Delicious Vegan Onion Soup Recipes for a Plant-Based Comfort Meal

Vegan onion soups are an excellent way to enjoy the savory depth of caramelized onions without compromising on flavor.

From hearty broths to creamy concoctions, each recipe offers a unique twist on this classic comfort food.

Whether you’re looking for something tangy, spicy, or rich and creamy, the 20+ vegan onion soup recipes we’ve shared today provide endless possibilities for a warm and satisfying meal.

These soups are perfect for cozy evenings, a light lunch, or even as a starter for a dinner party.

With such a diverse selection, you’re sure to find a recipe that suits your taste and dietary preferences, while still indulging in the comforting goodness that only onion soup can provide.

Classic French Vegan Onion Soup

This vegan take on the classic French onion soup delivers deep, rich flavors with caramelized onions, vegetable broth, and a hint of thyme. Without butter or cheese, this soup still manages to be creamy and comforting. Serve it with toasted baguette slices for an authentic experience.

Ingredients

• 4 large yellow onions, thinly sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 cup white wine (optional, for added depth)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Baguette slices, toasted
• Vegan mozzarella or Gruyère cheese, for garnish (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until they become deeply caramelized (about 30–40 minutes). Be patient, as this step is key to the soup’s flavor.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in the white wine, if using, and let it simmer until the liquid reduces by half.
4. Add vegetable broth, thyme, bay leaf, salt, and pepper. Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld.
5. Remove the bay leaf and adjust seasoning as needed.
6. Ladle soup into bowls and top with toasted baguette slices. For a richer experience, add a small amount of vegan mozzarella or Gruyère cheese on top of the toast.

Rich in flavor and packed with umami, this soup is satisfying and elegant. The caramelized onions offer a sweetness that balances the savory broth, creating a depth often missing in vegan soups. Perfect for a cozy night in or an elegant dinner, this soup highlights the simplicity and beauty of plant-based ingredients.

Creamy Coconut Onion Soup

For a unique twist on traditional onion soup, this vegan version incorporates coconut milk for a creamy, velvety texture. Paired with caramelized onions and a hint of ginger, this soup is rich, fragrant, and ultra-satisfying without any dairy.

Ingredients

• 3 large sweet onions, thinly sliced
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 3 cups vegetable broth
• 2 tablespoons coconut oil
• 1-inch piece of ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon soy sauce or tamari
• Salt and pepper, to taste
• Fresh chopped green onions or chives, for garnish

Instructions

1. In a large pot, melt the coconut oil over medium heat. Add onions and cook, stirring occasionally, until caramelized (about 25–30 minutes).
2. Add ginger and garlic, cooking for another 1–2 minutes until fragrant.
3. Stir in coconut milk and vegetable broth. Add soy sauce, salt, and pepper.
4. Let the soup simmer for 15–20 minutes, allowing the flavors to blend and the soup to thicken slightly.
5. Taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh green onions or chives.

The addition of coconut milk and ginger creates a surprisingly harmonious blend of flavors. This soup is creamy and luxurious, with a slight sweetness from the coconut that balances beautifully with the caramelized onions. It’s a warming, fragrant option that feels both comforting and indulgent.

Rustic Herb and Onion Soup

This rustic onion soup is loaded with herbs for an earthy, wholesome flavor. Without any dairy, this vegan soup leans on a variety of fresh and dried herbs, bringing depth and warmth. It’s a hearty, flavorful soup perfect for a light meal or starter.

Ingredients

• 4 medium onions, thinly sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onions and cook until caramelized, about 30 minutes.
2. Add rosemary, thyme, sage, and bay leaves, stirring well.
3. Pour in the vegetable broth and balsamic vinegar. Stir to combine.
4. Bring the soup to a simmer and cook for 20 minutes to allow the herbs to infuse the broth.
5. Remove bay leaves and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and a slice of crusty bread on the side.

This herb-infused soup is both simple and satisfying, showcasing the earthy flavors of rosemary, thyme, and sage. The balsamic vinegar adds a touch of acidity that balances the caramelized onions, giving the soup a complex and savory depth. Enjoy it with fresh bread for a wholesome and cozy meal that’s perfect for any season.

Savory Miso Onion Soup

This vegan miso onion soup combines the deep umami of miso with caramelized onions, creating a warm and flavorful broth that’s unique and comforting. The miso adds a slightly tangy taste that complements the sweetness of the onions, making it a satisfying dish.

Ingredients

• 3 large yellow onions, thinly sliced
• 4 cups vegetable broth
• 1 tablespoon white or yellow miso paste
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger
• 1/2 cup green onions, chopped, for garnish
• Salt and pepper, to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions and cook until caramelized, stirring occasionally for about 30 minutes.
2. Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
3. Stir in the miso paste, allowing it to melt slightly before adding the vegetable broth and soy sauce. Stir well to combine.
4. Let the soup simmer for 15–20 minutes, allowing the flavors to meld together.
5. Adjust seasoning with salt and pepper as needed.
6. Serve hot, garnished with chopped green onions.

With a delicate umami profile from the miso and soy sauce, this soup offers a fresh take on traditional onion soup. The ginger adds warmth, while the miso provides a hearty depth, making it a comforting bowl perfect for chilly evenings.

Smoky Paprika Onion Soup

Adding a smoky element to onion soup gives it an irresistible depth. This vegan recipe uses smoked paprika and roasted garlic for a robust, earthy flavor that pairs well with the sweetness of caramelized onions. It’s an ideal choice for those who enjoy bolder flavors.

Ingredients

• 4 large onions, thinly sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 head of garlic, roasted (see instructions)
• 1 teaspoon balsamic vinegar
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving

Instructions

1. To roast garlic, preheat the oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and bake for 30–35 minutes until soft.
2. In a large pot, heat olive oil over medium heat. Add onions and cook until caramelized, stirring occasionally for about 30 minutes.
3. Squeeze the roasted garlic cloves into the pot, mashing slightly to incorporate.
4. Stir in smoked paprika and balsamic vinegar, and add the vegetable broth. Season with salt and pepper.
5. Simmer for 15–20 minutes, allowing the flavors to blend.
6. Serve garnished with chopped parsley and a side of crusty bread.

This soup has a smoky, savory depth that’s enhanced by the roasted garlic and paprika. It’s perfect for those who crave a rich, full-bodied soup with a slightly rustic feel. The smoky undertones complement the natural sweetness of the onions, making each spoonful incredibly satisfying.

Onion and Lentil Soup with Thyme

This hearty vegan onion and lentil soup is packed with flavor and nutrients. Lentils add a robust texture and earthy taste that works beautifully with caramelized onions and thyme. This filling soup is both comforting and nutritious, ideal for a wholesome meal.

Ingredients

• 3 large onions, thinly sliced
• 1 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 2 cloves garlic, minced
• 1 bay leaf
• Salt and pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions and cook until caramelized, about 30 minutes, stirring occasionally.
2. Add garlic and dried thyme, cooking for an additional 1–2 minutes until fragrant.
3. Stir in lentils, vegetable broth, and the bay leaf. Bring to a boil, then reduce to a simmer.
4. Cook for 25–30 minutes, or until the lentils are tender. Season with salt and pepper to taste.
5. Remove the bay leaf before serving. Garnish with fresh thyme sprigs.

The lentils in this soup create a hearty, satisfying meal that’s rich in both flavor and nutrition. The thyme enhances the earthy taste of the lentils, while the caramelized onions provide a sweet contrast. This soup is nourishing, cozy, and perfect for a balanced meal on colder days.

Zesty Lemon and Onion Soup

This vegan lemon and onion soup offers a refreshing twist with the addition of bright lemon juice and zest. The tangy citrus balances out the sweet, caramelized onions, creating a vibrant yet comforting soup. It’s perfect for when you crave something light but full of flavor.

Ingredients

• 4 large onions, thinly sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon turmeric (optional, for color and flavor)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until they caramelize and become golden brown (about 30 minutes).
2. Add garlic and thyme, cooking for another 1–2 minutes until fragrant.
3. Pour in the vegetable broth, lemon juice, lemon zest, and turmeric, if using. Stir well to combine.
4. Bring to a simmer and cook for an additional 10–15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The addition of lemon brings a refreshing acidity that perfectly complements the sweetness of the onions. This soup is light yet flavorful, with a zesty undertone that makes it feel both bright and comforting. It’s an excellent choice when you want a soup that feels fresh but still warming.

Hearty Potato and Onion Soup

This vegan potato and onion soup is a comforting, creamy, and satisfying dish that highlights the richness of both potatoes and caramelized onions. The creamy texture from the potatoes makes it feel indulgent, while the onions provide a deep, savory sweetness that rounds out the soup.

Ingredients

• 3 large onions, thinly sliced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until they become golden and caramelized (about 30 minutes).
2. Add garlic, rosemary, and smoked paprika, and cook for an additional minute until fragrant.
3. Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender (about 20 minutes).
4. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend just half of the soup and leave the rest as is.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This hearty potato and onion soup combines the earthy flavors of potatoes with the rich sweetness of caramelized onions. The creamy texture of the potatoes makes it filling and indulgent, while the smoky paprika adds a warm depth. It’s perfect for a cozy meal on a cold day and pairs wonderfully with crusty bread.

Spicy Chili Onion Soup

For those who love a little heat, this spicy chili onion soup adds a kick of heat from chili flakes, cayenne, and fresh chili peppers. The bold spiciness balances the caramelized onions, creating a dynamic and flavorful bowl of soup that will warm you from the inside out.

Ingredients

• 3 large onions, thinly sliced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1–2 fresh chili peppers, chopped (adjust to taste)
• 1 teaspoon chili flakes
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown (about 30 minutes).
2. Add garlic, fresh chili peppers, chili flakes, cayenne pepper, and smoked paprika. Cook for another 1–2 minutes until fragrant and the spices bloom.
3. Pour in the vegetable broth and stir to combine. Bring the soup to a simmer and cook for another 10–15 minutes, allowing the flavors to develop.
4. Taste and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This spicy chili onion soup packs a punch, with layers of heat from the chili flakes, cayenne, and fresh chilies. The caramelized onions offer a sweet contrast to the heat, making this soup a balanced yet bold option. If you’re craving something with a bit more kick, this vibrant soup will certainly hit the spot!

Sweet and Spicy Apple Onion Soup

This vegan apple onion soup combines the sweetness of caramelized onions with the tartness of apples, creating a balanced and flavorful bowl of warmth. The addition of cinnamon and a touch of chili flakes adds a comforting spice that makes this soup perfect for cooler weather.

Ingredients

• 3 large onions, thinly sliced
• 2 medium apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili flakes
• 2 cloves garlic, minced
• 1 tablespoon maple syrup (optional, for added sweetness)
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until they caramelize and become golden brown (about 30 minutes).
2. Add garlic, apples, cinnamon, and chili flakes, cooking for another 5–7 minutes until the apples soften.
3. Pour in the vegetable broth and maple syrup (if using). Bring to a boil, then reduce to a simmer. Let the soup cook for 15–20 minutes, allowing the flavors to combine.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme or parsley.

The combination of sweet apples and savory onions creates a delightful contrast that is both comforting and refreshing. The subtle warmth of cinnamon and the heat from the chili flakes add a beautiful complexity to the soup. This is a perfect choice when you’re looking for a soup with a unique balance of sweet, savory, and spicy flavors.

Roasted Red Pepper and Onion Soup

This vegan roasted red pepper and onion soup is rich and smoky, with the depth of roasted peppers complemented by the sweet caramelized onions. The smooth texture and bold flavor make it a perfect comfort food, while the addition of fresh basil offers a refreshing finish.

Ingredients

• 4 large onions, thinly sliced
• 2 large red bell peppers, roasted and peeled
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for 25–30 minutes, until the skins are charred. Remove from the oven, cover with a cloth, and let them steam for 10 minutes. Peel off the skins and set aside.
2. In a large pot, heat olive oil over medium heat. Add onions and cook, stirring occasionally, until they caramelize and turn golden brown (about 30 minutes).
3. Add garlic and smoked paprika, cooking for another minute until fragrant.
4. Add the roasted red peppers and vegetable broth to the pot. Stir well and bring to a simmer. Let the soup cook for 10–15 minutes to blend the flavors.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.
6. Season with salt and pepper to taste and serve hot, garnished with fresh basil.

The roasted red peppers add a smoky sweetness that pairs wonderfully with the caramelized onions, while the smoky paprika enhances the overall depth of the soup. This is a rich and flavorful vegan option that’s perfect for cozy nights or as a starter for a dinner party.

Spicy Tamarind Onion Soup

For a truly unique twist, this vegan tamarind onion soup incorporates the tangy flavor of tamarind to add complexity and depth. Combined with the sweetness of caramelized onions and a touch of chili heat, this soup offers a savory and spicy punch that’s perfect for those who enjoy bold flavors.

Ingredients

• 4 large onions, thinly sliced
• 1 tablespoon tamarind paste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1–2 fresh chili peppers, finely chopped (adjust to taste)
• 1 teaspoon cumin powder
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until they become golden and caramelized (about 30 minutes).
2. Add garlic, chopped chilies, cumin, and coriander, cooking for another 1–2 minutes until fragrant.
3. Stir in tamarind paste, vegetable broth, and bring the soup to a simmer. Let it cook for 10–15 minutes, allowing the tamarind flavor to meld with the onions.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

The tamarind paste brings a zesty, tangy note to the soup that contrasts beautifully with the sweetness of the caramelized onions. Combined with the spices, it creates a flavorful and aromatic dish that’s both spicy and savory. If you’re looking for something with a bit more of an exotic flair, this soup is a fantastic choice.

Coconut Curry Onion Soup

This vegan coconut curry onion soup combines the rich flavors of caramelized onions with a creamy coconut milk base and a touch of curry powder. The result is a smooth, fragrant soup with a warm, slightly spicy kick that’s both comforting and exotic.

Ingredients

• 4 large onions, thinly sliced
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, freshly grated
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until they become caramelized and golden brown (about 30 minutes).
2. Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
3. Stir in the curry powder and turmeric, and cook for an additional minute to allow the spices to bloom.
4. Pour in the coconut milk and vegetable broth. Stir to combine, then bring the soup to a simmer. Let it cook for 10–15 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This coconut curry onion soup is creamy and rich, with a deep, warm flavor from the curry powder and turmeric. The coconut milk adds a luxurious texture, while the caramelized onions provide a natural sweetness that balances the spices. It’s an ideal soup for those who enjoy a comforting and aromatic bowl with an exotic twist.

Tomato and Onion Soup with Basil

A classic combination of tomatoes and caramelized onions, this vegan tomato and onion soup is rich, hearty, and full of flavor. The addition of fresh basil enhances the soup’s natural sweetness and gives it a fragrant, herby finish that makes each spoonful delicious.

Ingredients

• 3 large onions, thinly sliced
• 4 medium tomatoes, chopped
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil leaves, chopped, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the onions and cook, stirring occasionally, until they become golden and caramelized (about 30 minutes).
2. Add garlic and cook for another 1–2 minutes until fragrant.
3. Stir in the chopped tomatoes and dried basil. Cook for 5–7 minutes until the tomatoes start to break down and soften.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for 15–20 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chopped basil.

The sweet, caramelized onions and ripe tomatoes create a harmonious blend that is both comforting and vibrant. The fresh basil adds an aromatic, herby note that lifts the soup’s flavor. This simple yet flavorful soup is perfect for a cozy meal on any day.

Roasted Garlic and Onion Soup

This vegan roasted garlic and onion soup is a rich and savory dish where caramelized onions and roasted garlic come together to create a deeply flavorful broth. The slow roasting of garlic brings out its natural sweetness, adding depth to the soup while still maintaining its comforting, savory nature.

Ingredients

• 4 large onions, thinly sliced
• 1 head garlic, roasted (see instructions below)
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. To roast garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 35–40 minutes until soft and caramelized. Once cool enough to handle, squeeze the garlic cloves out of their skins and set aside.
2. Heat olive oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until they become golden and caramelized (about 30 minutes).
3. Add the roasted garlic, minced garlic, and dried thyme. Cook for another 1–2 minutes until fragrant.
4. Stir in balsamic vinegar, then pour in the vegetable broth and bring to a simmer. Let the soup cook for 10–15 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This soup is a rich, aromatic dish that highlights the natural sweetness of both roasted garlic and caramelized onions. The balsamic vinegar adds a subtle tang, while the thyme contributes a lovely earthiness. It’s a perfect choice for a savory, flavorful soup to enjoy any day.

Note: More recipes​ are coming soon!