A delicious and unique homemade soup with fall's freshest vegetables and a generous portion of cheesy, crusty bread. This Autumn Vegetable Soup recipe is a hearty, comforting soup for chilly evenings!
4eggssoft boiled or poached (or fried, if you don't like runny yolk)
Instructions
Heat 2 tablespoons of the oil over medium heat in a large stock pot. Add leeks, onion, butternut squash, pepper and celery. Let cook for 8-10 minutes, until onions are soft. Add garlic and stir until fragrant, about one minute. 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. Add stock and water and bring to a nice simmer. Turn heat to medium-low and cover the pot. Simmer for 20 minutes. Taste and adjust seasonings with salt and pepper.
While soup is simmering, cut bread slices into 2” 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.
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.
Preheat the oven to 425 degrees (this should happen quickly because the broiler was just running). 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.
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.