Red Onion Soup (20 Min, Vegan) - Hurry The Food Up

Red Onion Soup (20 Min, Vegan)

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Awesome and lightning quick red onion soup. Ready in 20 minutes | #dinner #vegan |

This isn’t French, and it doesn’t take hours. Don’t get me wrong, a slow-cooked, caramelised onion soup is hard to beat – we even have one in our forthcoming cookbook.

But finding the time for such a beast isn’t always easy. So, here’s our 20 minute version. And it’s awesome.

We’ve mentioned before that Howie and I each test our recipes to make sure we’re both happy with the result.

Sometimes we add a little (or a lot) of something, change a cooking method, or even remove a part of the recipe altogether (if the ingredients are hard to get hold of, for example).

We want the taste and timings to be as accurate as possible, and our blog is all about transparency (see here for our visitors traffic and income reports).

Our food tastes are quite similar although we both have our pet hates (mushrooms, slimy little bastards!) and Howie won’t eat an egg unless it’s camouflaged (check out this Eggy Bread for a good disguise).

Anyway, I digress – with the minimum of fuss we quickly concurred that this recipe was near perfect.

I like a few extra herbs thrown in, but that’s just me. See for yourself, and let us know what you think in the comments below.

Health Benefits – Vegan Red Onion Soup

It just wouldn’t be right if we didn’t tell you that the delicious food you’re about to eat is actually good for you too.

It’s really high in vitamin B6, which is used within our brain and nervous system. Our neurotransmitters need it to function properly, and without it we’re in serious trouble.

It also helps to metabolise carbs and produce red blood cells, as well as detoxifying our livers (1). What a vitamin.

Other high sources of B6 are tuna, beef and chicken, so this an obvious great vegan alternative.

Awesome and lightning quick red onion soup. Ready in 20 minutes | #dinner #vegan |
Awesome and lightning quick red onion soup. Ready in 20 minutes | #dinner #vegan |
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4.65 from 17 votes

Red Onion Soup

Delicious Red Onion Soup. So fine it makes you cry. Simple ingredients and lightning fast. Ready in 20 minutes.
Course Soup
Cuisine Vegan
Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 595kcal




  • Cut the garlic into small pieces and add it to the pot.
  • Cut the onions into thin rings and throw them in a pot. Add half the olive oil and let it simmer for about 5 minutes.
  • When the onions are transparent add the lemon juice and vegetable broth.
  • Add some dried oregano or parsley (or both!) if you have them and let it all simmer for about 10 minutes
  • In the meanwhile cut the bread into cubes. Then add them into a pan with the rest of the olive oil.
  • Also add the walnuts to the pan. Fry for about 3 minutes until the bread cubes are nicely toasted.
  • Add the soup into a bowl and add the croutons, walnuts and pesto.
  • Quick and easy comfort soup – ready!


Want to make your own delish pesto? Jump over to this recipe here 🙂
Inspired by Attila Hildmann – awesome onion soup for beginners, man!


Nutrition Facts
Red Onion Soup
Serving Size
521 g
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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About Hauke Fox

I'm always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don't like what many companies do to animals and the environment with their products.


  1. This soup sounds amazing!! And I love how quick is it! This is perfect for chilly winter nights 🙂

  2. Whoa, 2 other dude food bloggers! Sweet! I love stumbling upon fellow dude food blogs… we are a rare but growing breed! This soup sounds amazing… I’m such a fan of onion soups and have a few vegan friends that would love this!

    • Hi Chris, great that you found us! It’s always nice to see other male food bloggers. I just checked out your blog, the pics are awesome. I especially like the blue background!

  3. Hi Howie and Dave,
    Should the walnut be whole or chopped? Just making it tonight – ill let you know how it goes!

  4. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


  5. Hi, I noticed in your nutritional facts that this recipe has 52g of fat, which takes up 82% DV. I know there are healthy fats in this dish with the oil and walnuts, but that just doesn’t seem right to me. Can you clear this up? Am I being ignorant of something? Thanks!

    • Hi Kathryn! Nope you’re not being ignorant at all. Yes, you’re right, when you pointed out the nutri facts looked off I thought the same and went over to double check. It’s the 5 tbsp of olive oil that’s adding all the fat to it. 1 tbsp of olive oil is approx 120 kcal with 14g of fat. So, by just reducing the amount of olive oil to 2 tbsp you can get rid off 42g of fat! 🙂

  6. 5 stars
    Hi Howie,

    You’re right, this recipe rocks! I could never imagine a bowl of onion soup tasting so delish.
    Although I’m partial to Kat’s sweet potato soup, this recipe is also a winner. Thanks again for creating and sharing such healthy and yummy recipes. 🙂

    Keep up the great work!

    • Hi Celia,
      Sorry for the late reply! Niceee, glad to hear you liked the both soups!! We’re on a roll here, I’m sure there will be many more recipes soon 😀

  7. Hi Howie Recipe sounds great …any other suggestions for walnut substitution.? I can eat nuts ..but not walnuts! Thanks Melissa

    • Hi Melissa, Dave here. If any other nuts are ok then I would suggest pecans or pine nuts. I also imagine pumpkin seeds would be great in the soup (I’m a little addicted to them at the moment 😀 ). I hope that helps!

  8. 5 stars
    I substituted sweet onions, that’s what I had in the pantry, and used oregano and parsley herbs. The toasted walnuts made were a tasty addition. Thank yotheu so much!

  9. 5 stars
    Just made this soup and i have to say it is wonderful. It has everything a good soups should have with complex tastes and textures. I’ll certainly be making it again and sharing the recipe with friends. Thank you

    • Ah, thank you Ian! Really glad you enjoyed it. Yes please do share, that makes me very happy. Thanks for writing – have a good one!

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