vegan french onion soup with melted vegan cheese

Vegan french onion soup

  • Author: Joey


If you’re looking for the best vegan soup, look no further! I created this vegan French onion soup with grated vegan cheese and it’s SO tasty.


  • 6 cups vegetable broth
  • 2 tsp miso
  • 1 can butter beans (398ml), rinsed & drained
  • ¼ cup vegan butter (I used soy-free Earth Balance)
  • 2 tbsp avocado oil
  • 5 cups thinly sliced yellow onions
  • 2 tbsp maple syrup
  • 4 garlic cloves, minced
  • ½ cup balsamic vinegar
  • 2 tbsp coconut aminos
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • ¼ tsp ground pepper
  • A few slices of french baguette bread
  • Grated vegan cheese (to taste, I used Earth Island mozzarella shreds)*


  1. In a blender, purée the vegetable broth, miso & butter beans until smooth. Set aside.
  2. Turn on your pressure cooker and select “brown / sauté”. No need for the lid for now.
  3. Melt the vegan butter with the avocado oil.
  4. Sauté the onions with maple syrup for 15 min (or until the onions are golden brown), stirring frequently.
  5. Add vegetable stock, minced garlic, balsamic vinegar, coconut aminos, bay leaves, thyme & pepper and stir for 1-2 min. 
  6. Close the lid & seal the pressure cooker. Select “soup” and set to 20 min on high pressure.
  7. Once the timer is done, release the pressure by allowing the steam to vent, then remove the lid.
  8. Preheat the oven to broil. Make sure to move the oven rack to the top position.
  9. Pour the soup into an ovenproof serving bowl, then dip a few slices of french baguette bread in it. Make sure to soak them before topping the grated vegan cheese on top.
  10. Broil for about 5-8 min or until the cheese is melted and browned in spots. 


*Not every brand of vegan cheese will melt easily. You might have to try different brands to get the right consistency.