Time to get super cosy with this autumn harvest soup with toasted vegan cheese sandwiches!

Autumn is without doubt my favourite season – the rich colours of nature, crisp dog walks, candlelight and warm, cosy bowls of good food. Over the years I’ve become more and more conscious of eating (and living) as seasonally as possible. Where fresh fruit and vegetables are concerned it’s where the best flavour is – it’s generally cheaper too. And this vegan autumn harvest soup is packed with seasonal vegetables and warm spices to celebrate all the flavours of autumn and satisfy those comfort food cravings.

This soup is thick, creamy and like a hug in a bowl. And whether you’re a long-time vegan or simply looking to incorporate more plant-based meals into your routine, this easy-to-make soup will become a staple in your autumn recipe collection.

The toasted cheese sandwiches are the icing on the soup cake. Crisp, crusty bread with a melted vegan cheese filling. Comfort food for the soul right?

Vegan soup ingredients

Sweet potato, carrot and butternut squash – absolute autumn food staples and all packed with nutrients.

Swede – rooty, earthy flavour and full of Vitamins C, E, K and B6.

Shallots – milder than white/brown onions, could be substituted for red onions.

Rosemary – one of my favourite herbs, adds flavour without being overpowering.

How to make autumn harvest soup

Prepare all your veggies – peel and dice the squash, sweet potato and swede. Scrub and dice the carrot. Peel and halve or quarter the shallots.

Heat a drizzle of oil in a large saucepan then add the veggies. Saute for 10-15 minutes until just starting to caramelise.

Stir in the chopped garlic and rosemary and cook for a couple of minutes.

Stir in the flour and spices until the vegetables are well coated then add the stock and mix well.

Simmer gently for 30-35 minutes until the vegetables are tender.

Pour into a blender jug (you may need to do this in batches) and whizz until smooth then return to the pan. Or use and immersion blender straight into the saucepan.

Stir in the cream. Taste and season with salt and pepper.  Keep warm while you make the toasted cheese sandwiches.

How to make vegan grilled cheese sandwiches

Thickly sliced bread is ideal for this, it can even be a little stale.

Butter one side of each slice of bread and place half of them butter side down into a frying pan. Top each slice with grated vegan cheese and top with the other slices of bread, butter side up.

Fry over a medium heat until crisp and golden, then carefully flip to toast the other side. Press down on the cooked side to help the cheese melt.

Serve the soup in warmed bowls with the grilled/toasted cheese sandwiches.

Optional: swirl some vegan yoghurt into the soup and scatter with toasted seeds and chopped fresh parsley.

Can this soup be frozen?

YES! Almost all soups can be frozen making them a great staple to have on hand in the freezer. Store in an airtight container or freezer bag. Thaw in the fridge and reheat as normal.

Looking for even more cosy vegan autumn recipes?

I have a cosy season recipe book filled with all my autumn and winter favourites. You can download it here.

What to Cook in September

Vegan Autumn Recipes

And if you want more cosy vegan soup recipes I have a whole post dedicated to them here!

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