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Autumn Vegetable Soup

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A delicious and unique homemade soup with fall’s freshest vegetables, topped with a generous portion of cheesy, crusty bread. This hearty, comforting soup is perfect for chilly autumn evenings.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 leek (white and light green parts only), thinly sliced and rinsed
  • 1 onion, diced
  • 1 small butternut squash, peeled, seeds removed, and diced
  • 1 red bell pepper, diced
  • 1 rib celery, thinly sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, peeled and chopped or one 14 ounce can diced tomatoes
  • 4 cups vegetable stock
  • 1 cup water
  • 2 sprigs thyme, leaves only
  • 1 head savoy cabbage, coarsely chopped
  • 2 large leaves Swiss chard, stems removed, coarsely chopped
  • Salt and freshly ground pepper to taste
  • 8 thick slices rustic bread, fresh or day-old
  • olive oil
  • salt
  • 1 cup grated cheese (Gruyere or Gouda)
  • 4 eggs, soft boiled or poached (or fried, if you don’t like runny yolk)

Instructions

  1. Heat 2 tablespoons of the oil over medium heat in a large stock pot. Add leeks, onion, butternut squash, pepper, and celery. Cook for 8-10 minutes, until onions are soft.
  2. Add garlic and stir until fragrant, about one minute.
  3. Add tomatoes and turn heat to medium-high. Add the cabbage, Swiss chard, and a generous pinch or two of salt. Stir to mix well and cook for five minutes.
  4. Add stock and water and bring to a simmer. Turn heat to medium-low and cover the pot. Simmer for 20 minutes. Taste and adjust seasonings with salt and pepper.
  5. While soup is simmering, cut bread slices into 2-inch pieces and place in one layer on a baking sheet. Brush bread lightly with olive oil on both sides. Season one side lightly with salt. Broil on high until toasted. Flip all bread pieces over and return to oven to toast the other side. Remove from oven.
  6. Prepare the eggs in the style you prefer (e.g., poached, soft-boiled, or fried), and set them aside in a pan over low heat until ready to use.
  7. Preheat the oven to 425°F. Line the bottom of a large oven-proof casserole or Dutch oven with half of the bread pieces. Ladle the cooked soup over bread. Layer the remaining bread on top of soup. Sprinkle cheese over bread and drizzle with olive oil.
  8. Place dish, uncovered, in oven and bake for 10 minutes. Soup will be hot and bubbly. Spoon into four large soup bowls or mugs, making sure each gets an egg. Season egg lightly with pepper.

Notes

This recipe is flexible for using various fall vegetables. You can substitute other hearty greens for Swiss chard if needed, or swap in different cheeses. For vegan adaptation, omit eggs and use a plant-based cheese.

Nutrition

Find it online: https://www.delicetreats.com/autumn-vegetable-soup-recipe/