Directions

• Prep: Peel and cut onions in half. Slice onion halves into thin strips. Peel and finely dice garlic cloves. Remove rosemary leaves from stems as well as the thyme leaves. Finely dice rosemary, thyme and sage leaves. In a small bowl, mix together all purpose flour, mustard powder, paprika and cayenne pepper. Preheat a large pot on medium heat.
• Once pot is hot. Add 2 tbsp of vegan butter followed by the chopped onions and garlic. Sauté for 5 minutes until onions begin to soften.
• Slowly add the flour mixture and stir constantly. Pour in the coconut aminos to help deglaze the pan. Add diced rosemary, thyme and sage. Sauté for another 5 minutes.
• Pour in 5 cups of vegan beef broth or vegetable broth and drop in both bay leaves. Bring to a simmer before setting heat to low and covering. Set a timer for 25 minutes. While the soup simmers, preheat a small frying pan to medium heat.
• With the remaining 1 tbsp of vegan butter, lightly butter both sides of each baguette slice and press down into the hot frying pan. Fry for 5 minutes each side or until golden brown and crispy. Once cooked, remove from pan and set aside. Set oven to broil low.
• Pour soup into two oven safe bowls and top with two slices each of the crispy baguette. Sprinkle with vegan mozzarella shreds and broil for 2 minutes or until cheese begins to melt and bubble. Remove and let sit for 5 minutes before eating, careful it will be hot! Enjoy.