Autumn vegetable soup in a bowl with cheesy toasts

Autumn vegetable soup with cheesy toasts

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(31 ratings)

Prep: 10 mins - 15 mins Cook: 15 mins - 20 mins


Serves 4

A satisfying low-fat soup that's packed with wholesome vegetables and filling chickpeas. Serve with slices of toasted cheese-topped baguette to dip in

Nutrition and extra info

  • Soup can be frozen
  • Vegetarian

Nutrition: per serving

  • kcal343
  • fat7g
  • saturates2g
  • carbs56g
  • sugars1g
  • fibre8g
  • protein17g
  • salt2.2g


  • 1 leek, chopped quite small



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 carrots, chopped quite small



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 garlic clove, finely chopped
  • 1 potato, chopped quite small



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 tbsp finely chopped fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • ½ tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 410g can chickpea, drained and rinsed
  • 3 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 x 400g cans chopped Italian tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 425ml/¾ pint vegetable stock

For the toasts

  • 8 slices of baguette, cut on the diagonal
  • 1 garlic clove, cut in half
  • 50g edam, finely grated


  1. Put the vegetables into a large saucepan with the garlic, rosemary, stock and sugar. Season well, stir, bring to a simmer and cover. Cook gently for 15 minutes or until the vegetables are just tender.

  2. Preheat the grill to high. Whizz the tomatoes in a food processor or blender until smooth, then tip into the vegetables with the chickpeas and parsley. Gently heat through, stirring now and then.

  3. For the toasts: rub both sides of the bread with the garlic. Grill on one side until golden, turn the bread over, cover with edam and grill until it’s bubbling. Serve at once with the piping hot soup.

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Comments, questions and tips

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12th Nov, 2012
Lovely appearance and consistency, very hearty and warming but lacking in flavour. Despite adding extra sugar, a dash of soy sauce, a pinch of salt and being generous with the parsley it still lacked the wow factor. In order to cook the carrots it also needed a longer cooking time than the recipe gave. Am I the only one that finds this a very common fault with soup recipes?!
28th Oct, 2012
Lovely soup for the winter, I will definitely be making this soup again. Took note of the comments and added celery and some Worcester Sauce and had plain buttered rolls instead of the cheesy toast which I think would have been a better compliment. Next time I will try it with ingredients as per the recipe.
17th Oct, 2012
hiya is the nutritional values including the toasted bread?
24th Sep, 2012
looking forward to making this .
pennyclark's picture
25th Oct, 2011
I omitted the beans as non in the cupboard. Added celery, Worcester sauce and chilli flakes. It was great, really tasty.
7th Feb, 2011
Made 7 litres of this, without the beans, for an RNLI fundraiser. It was delicious and went very quickly with loads of compliments. Will certainly do it again both for fundraising and personal use.
Frantic Flapjack
11th Oct, 2009
Very good soup and easy to make. Added some chilli flakes to pep it up a bit.
2nd Mar, 2009
Made this for lunch today for myself and my spanish boyfriend. The both of us thought it was absolutely gorgeous and so filling!! Definitely going to be a mid week favorite!! Really simple to make, but full of flavour!!
9th Jan, 2009
This soap is quick and easy to make. Excellent Mediterranean taste. One extra 400g of fresh chopped tomatoes make this recipe extra tasty for those tomato lovers and I used a sweet patato instead of an ordinary one.
5th Nov, 2008
I made this recipe and I didn't have any chickpeas so I used butter beans instead which worked just as well. I also added a little white pepper and hot chilli powder which gave it a little kick. I served it with Tomato and Olive bread instead of the cheese toasts as recommended. Also worth noting that if you are serving this as a main meal, you will probably struggle to feed 4. My boyfriend and I had it for dinner last night and I had the left-overs for lunch today, so only 3 servings for us.


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