Bread and Melting Cheese Soup

Hearty Bread Soup.jpg

Recipe: Bread and Melting Cheese Soup


This soup recipe combines Italian minestrone flavours with fresh vegetables, good stock, savoury cheese and hearty bread. By roasting the tomatoes separately, they add individual bursts of rich flavour to the soup, rather than being blended up into the stock.


*Notes: My recipe for cheesy bread is used for the croutons however you can substitute homemade cheesy croutons by cutting up chunks or normal white bread, rubbing with olive oil, scattering with a little oregano and plenty of cheese and toasting in the oven until crunchy.



Bread and Melting Cheese Soup
Serves 2 as a main, 4 as a starter


2 large handfuls of cheese bread (my recipe here) or see *Notes above
3 tbsp Olive oil
1/2 tsp dried oregano
1 tsp balsamic vinegar
1 large garlic clove
Sea salt and cracked black pepper
1 red onion, chopped
1 clove garlic, minced
1 tsp chilli flakes
1 stick celery, chopped thinly
1 courgette, chopped in half lengthways, then into chunks
I leek, chopped in half lengthways, then into chunks (and washed)
1 carrot, peeled and sliced thinly
20 baby plum tomatoes
1 litre good quality vegetable or chicken stock
1/2 savoy cabbage
120g taleggio or fontina cheese, sliced thin
Small bunch chopped parsley



  1. Preheat oven to 200C. Tear bread up into bite size chunks and scatter over a roasting tin.
  2. Mix olive oil, crushed garlic, balsamic and oregano together. pour over bread and distribute evenly. Sprinkle with salt and pepper. Roast in oven approx 5 minutes or until brown and crispy.
  3. On a separate tray add a glug of oil to the tomatoes, salt and pepper, toss and place on the second shelf of oven to roast for 12 minutes.
  4. To prepare the soup. Bring chicken stock to the boil and cook cabbage for 4 minutes. Remove cabbage and reserve stock.
  5. Fry onion in a little olive oil until soft, add garlic, chilli flakes, celery, courgette and carrot and gently saute until soft. Season with salt and pepper.
  6. To finish off the soup: In individual bowls, layer vegetables, bread, tomatoes and slices of cheese. Pour hot stock over vegetables and garnish with parsley. Serve immediately.




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