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Hearty Autumn Vegetable Bread Soup with Crispy Toasted Bread and Melty Cheese Recipe

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★★★★★

4.8 from 145 reviews

Autumn Vegetable Soup is a hearty, comforting, and vibrant soup that captures the essence of fall with a blend of fresh seasonal vegetables like leeks, butternut squash, savoy cabbage, Swiss chard, tomatoes, and aromatic vegetables. This nourishing soup is layered with rustic bread and aged cheese, baked to melty perfection, and optionally topped with a fried egg for added protein, making it a cozy, wholesome meal perfect for chilly autumn days.

Ingredients

Scale

Vegetables

  • 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

Liquids & Seasonings

  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon apple cider vinegar

Bread & Cheese

  • 6–8 slices rustic crusty bread, suitable for layering in pot and topping
  • 1 cup aged cheese (such as Gruyère or sharp cheddar), grated

Optional Topping

  • 2 eggs, fried sunny-side up

Instructions

  1. Prepare the vegetables: Clean and chop all the vegetables according to the ingredient list. Remove tough stems from Swiss chard and slice leeks thoroughly to remove dirt.
  2. Sauté aromatics: Heat olive oil in a Dutch oven over medium heat. Add chopped onion, leeks, celery, garlic, and bell pepper. Sauté until vegetables become fragrant and softened, about 5-7 minutes.
  3. Add the squash and tomatoes: Stir in cubed butternut squash and chopped tomatoes, cooking for another 5 minutes to meld flavors.
  4. Add broth and cabbage: Pour in the vegetable broth and add chopped savoy cabbage and Swiss chard. Bring the soup to a gentle boil, then reduce heat and simmer, uncovered, for 20-25 minutes until all vegetables are tender and flavors are well combined.
  5. Season and add vinegar: Season the soup with salt and pepper to taste. Stir in the apple cider vinegar to brighten the flavors, then remove the pot from heat.
  6. Prepare the bread layers: Line the bottom of the Dutch oven with a layer of rustic bread slices. Ladle the warm vegetable soup on top of the bread layer evenly.
  7. Add the top bread layer and cheese: Place another layer of rustic bread slices on top of the soup. Sprinkle grated aged cheese generously over the bread layer.
  8. Bake until cheese melts: Place the Dutch oven, uncovered, into a preheated oven at 375°F (190°C) for about 10-12 minutes, or until the cheese is melted and bubbly and the bread is toasted on top.
  9. Optional egg topping: While the soup is baking, fry eggs sunny-side up in a skillet until the whites are set but yolks remain runny.
  10. Serve: Ladle the soup into individual bowls, ensuring some bread and melted cheese are included. Top each serving with a fried egg if desired for extra protein and richness. Serve hot and enjoy the cozy autumn meal.

Notes

  • You can substitute Swiss chard with spinach or kale if unavailable.
  • The soup is flexible — feel free to add or substitute other late-summer or fall vegetables like carrots, parsnips, or turnips.
  • For a vegan version, omit the fried egg and use vegan cheese or omit cheese altogether.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • The rustic bread layering adds texture and a deliciously melty cheese topping reminiscent of French onion soup.

Keywords: Autumn vegetable soup, fall soup recipe, butternut squash soup, vegetable bread soup, cozy fall meal, rustic vegetable soup

Find it online: https://tastybynova.com/hearty-autumn-vegetable-bread-soup-with-crispy-toasted-bread-and-melty-cheese-recipe/