Name: Hearty Autumn Vegetable Bread Soup with Crispy Toasted Bread and Melty Cheese Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium leeks, cleaned and sliced; 1 medium butternut squash, peeled and cubed; 1/2 small savoy cabbage, chopped; 1 cup Swiss chard leaves, stems removed and chopped; 2-3 medium heirloom tomatoes (Cherokee Purple preferred), chopped; 1 medium bulb onion, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 bell pepper, chopped; 6 cups vegetable broth; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 1 tablespoon apple cider vinegar; 6-8 slices rustic crusty bread, suitable for layering in pot and topping; 1 cup aged cheese (such as Gruyère or sharp cheddar), grated; 2 eggs, fried sunny-side up

Introduction

Autumn Vegetable Soup is a warm, comforting dish that captures the vibrant flavors of fall. Made with fresh garden produce like butternut squash, leeks, cabbage, and Swiss chard, it’s perfect for chilly days when you crave a nourishing meal. This soup offers a delicious way to celebrate the season’s bounty.

A round black cast iron pot holds a baked dish with about two layers visible. The bottom layer is a rich, dark stew with pieces of vegetables like tomatoes and peppers. On top, there are uneven pieces of bread soaked partially in the stew, topped with melted white cheese that is slightly browned and bubbly. In the center, there is a fried egg with a white, cooked surface and a bright yellow yolk underneath, sprinkled lightly with black pepper. The pot rests on a folded white cloth on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

2 leeks, white and light green parts sliced

1 medium bulb onion, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 small butternut squash, peeled and cubed (about 3 cups)

4 cups chopped savoy cabbage

3 cups Swiss chard, stems removed and leaves chopped

3 medium fresh tomatoes, chopped (heirloom variety preferred)

4 cups vegetable broth

Salt and freshly ground black pepper, to taste

Rustic crusty bread slices

1 cup aged cheese, grated (such as Gruyère or cheddar)

Optional: fried eggs for topping

Optional: splash of apple cider vinegar for brightness

Instructions

Step 1: Heat olive oil in a Dutch oven over medium heat. Add sliced leeks, chopped onion, celery, and garlic. Sauté until softened and fragrant, about 5–7 minutes.

Step 2: Add cubed butternut squash and cook for another 5 minutes, stirring occasionally.

Step 3: Stir in chopped tomatoes, savoy cabbage, and Swiss chard leaves. Cook until the greens begin to wilt, about 3 minutes.

Step 4: Pour in vegetable broth and bring the soup to a gentle boil. Reduce heat to low and simmer until the squash is tender, about 20 minutes.

Step 5: Season the soup with salt, pepper, and a splash of apple cider vinegar if using. Adjust seasoning to taste.

Step 6: Preheat the oven to 375°F (190°C). Line the bottom of a Dutch oven or oven-safe pot with rustic bread slices.

Step 7: Ladle the hot soup over the bread layer, then add another layer of bread on top. Sprinkle the grated cheese over the bread.

Step 8: Bake until the cheese is melted and bubbly, about 15 minutes. Serve hot, topped with a fried egg if desired.

Tips & Variations

Substitute Swiss chard with spinach or kale if you prefer.

For a richer flavor, sauté the squash and vegetables in butter instead of olive oil.

Try adding cooked white beans or lentils for extra protein and heartiness.

Use homemade or high-quality vegetable broth to enhance the soup’s depth.

Leftover soup is great pureed for a silky texture or served chunky as is.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be prepared a day in advance and reheated. For best results, assemble the bread and cheese topping just before baking to keep it crisp and melty.