There’s nothing quite like a steaming bowl of soup to warm you from the inside out, and this recipe is the pinnacle of comfort. Inspired by the timeless classic, French Onion Soup, this vegetarian version is loaded with hearty cabbage, earthy mushrooms, and tender potatoes for a meal that truly satisfies. The secret lies in letting the flavors meld and deepen over time, resulting in a rich, savory broth that’s simply irresistible. Served traditionally with a crusty slice of garlic-rubbed French bread and a glorious blanket of melted Gruyère, this soup is a rustic, elegant, and deeply comforting dish you’ll want to make again and again.
Ingredients
• For the Soup
• ½ cup / 120 ml olive oil
• 4 medium onions, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 8 oz / 225 g sliced mushrooms
• 1½ lbs / 680 g small cabbage, shredded (about 7-8 cups)
• 2 medium potatoes, unpeeled and diced
• 12 cups / 2.8 L vegetable stock
• 2 tsp / 10 ml tamari or soy sauce
• 4 tbsp / 57 g butter
• ½ tsp dried thyme
• 1 tsp salt, plus more to taste
• Freshly ground black pepper, to taste
• For the Cheesy Toasts
• 12 (1-inch / 2.5 cm thick) slices French bread
• 1 clove garlic, cut in half
• 12 oz / 340 g grated Gruyère or Swiss cheese
• Freshly grated Parmesan cheese, for serving
Instructions
1. In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, minced garlic, and bay leaves. Cook for 10 minutes, stirring often, until the onions soften and become translucent. Add the sliced mushrooms and continue to cook for another 10 minutes until they have released their liquid and started to brown.
2. Stir in the shredded cabbage, diced potatoes, vegetable stock, tamari, butter, thyme, and 1 teaspoon of salt. Season generously with black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or until all the vegetables are very tender.
3. While the soup simmers, prepare the toasts. Preheat your broiler. Rub one side of each slice of French bread with the cut side of the garlic clove. Arrange the bread on a baking sheet and broil for 1-2 minutes per side, until golden and crisp. Watch carefully to prevent burning.
4. Once the soup is ready, remove the bay leaves and taste, adjusting salt and pepper as needed. To serve, place one or two slices of the garlic toast in the bottom of each oven-safe bowl. Top generously with grated Gruyère cheese. Ladle the hot soup over the cheese and bread. Sprinkle with Parmesan cheese and serve immediately. For a classic gratinée finish, ladle the soup into the crocks first, top with the bread and cheese, and place under the broiler for a few minutes until the cheese is bubbly and golden.
Nutritional Information
• (per serving)
• Calories: 450kcal | Carbohydrates: 45g | Protein: 18g | Fat: 25g | Saturated Fat: 12g | Sodium: 950mg | Potassium: 800mg | Fiber: 8g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 400mg | Iron: 3mg
• Disclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• For the deepest flavor, prepare the soup a few hours or even a day in advance. Reheating allows the flavors to meld and intensify beautifully.
• Take your time caramelizing the onions. A deep, golden brown color will build a richer, more complex flavor base for the soup.
• Use day-old, slightly stale French bread or baguette. It holds its structure better when the hot soup is ladled over it, preventing it from becoming too soggy.
• A high-quality, flavorful vegetable stock is key. If using store-bought, opt for a low-sodium version to better control the final seasoning.
FAQ
Q: Can I make this cabbage and onion soup vegan
A: Yes, absolutely! To make this soup vegan, simply substitute the butter with a high-quality vegan butter or additional olive oil. For the cheesy toast, use your favorite brand of vegan Gruyère or Swiss-style cheese shreds and a sprinkle of nutritional yeast instead of Parmesan. Ensure your French bread is also vegan, as some may contain dairy or eggs.
Q: How can I make this recipe gluten-free
A: Making this soup gluten-free is easy. The soup base is naturally gluten-free; just ensure you use tamari, which is typically gluten-free, instead of a soy sauce that may contain wheat. For the topping, simply swap the French bread for your favorite gluten-free bread or baguette to create the cheesy toasts.
Q: How can I add more protein to this vegetarian soup
A: This soup is already quite satisfying, but to boost the protein content further, you could add a can of rinsed cannellini beans or chickpeas during the last 30 minutes of simmering. The mild flavor of the beans complements the other ingredients perfectly and adds extra fiber and protein.
Q: What is the best way to store and reheat this soup
A: This soup tastes even better the next day! Store the soup separately from the cheesy toasts in an airtight container in the refrigerator for up to 4-5 days. Reheat the soup gently on the stovetop or in the microwave. Prepare the cheesy toasts fresh just before serving for the best texture and a perfectly crispy, cheesy topping.
