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Vegetarian, South and mountains

Aveyron cheese soup with cabbage and tomme

Aveyron cheese soup is a winter dish for 4 people, ready in 1 hour, easy to make, for about €2.20 per person. It layers stale bread, softened cabbage and tomme cheese, then bakes them with broth until golden on top. The key to success is properly stale bread, which soaks up the broth without turning mushy.

I'm suggesting an Aveyron style cheese soup, with bread, cabbage and tomme cheese baked until golden, a real dish to warm you up.

Aveyron cheese soup with cabbage and tomme
Total time
1 h
Difficulty
Easy
Cost per person
€2.20
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a soup in name only, closer to a gratin than a liquid broth. Stale bread soaks up the vegetable broth without falling apart, cabbage softens slowly with onion, and tomme cheese forms a golden, stretchy crust on top. The result is thick and comforting, with that melted cheese flavor you find in mountain cooking.

This is the kind of dish to make on a cold winter weeknight, when you want something simple and filling without spending hours in the kitchen. Kids usually love the golden crust, and you can adjust the amount of cheese to taste. Mon Chou suggests it for evenings when one hot, hearty dish does all the work.

The ingredients

4 people

Bakery

  • Stale country bread 300 g

Fruits and vegetables

  • Green cabbage 0.5
  • Onions 2
  • Garlic 1 cloves

Dairy

  • Fresh tomme or cow's milk tomme cheese 300 g
  • Butter 20 g

Pantry

  • Vegetable brothoften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Thinly slice the onion and cabbage, then cook them in the butter until softened. 12 min

    Cabbage that sweats slowly turns sweet and tender, don't rush it.

  2. Cut the bread into thin slices and the tomme into thin strips.

    Rub the bread slices with a cut garlic clove to flavor the soup.

  3. In a baking dish, layer the bread, cabbage and cheese, alternating as you go.

    Finish with a layer of cheese, it will form a nice golden crust.

  4. Pour in hot broth until it reaches halfway up the dish, then season lightly with salt and pepper.

    The broth shouldn't drown the bread, it should just soak into it.

  5. Bake at 190°C until the top is golden and the soup has thickened nicely. 35 min

    Serve with a ladle, scraping the bottom well, the crispy edges are the best part.

Our tips to get it right

  • Pick a cabbage that's not too large and slice it thin, it will cook faster and blend better with the bread.
  • If your tomme is very young and moist, pat the slices dry before layering them, to avoid too much liquid in the dish.
  • Assemble the layers ahead of time and bake only right before serving, the broth needs to be hot when you pour it in.
  • Use a fairly deep baking dish, the bread and cheese layers puff up a bit while cooking and can overflow a shallow one.

The variations

  • Swap the tomme for young cantal or mimolette, the flavor will be a bit sharper depending on the cheese you pick.
  • For a quicker version, skip softening the cabbage and use already cooked vegetables or leftover pot au feu instead.
  • For kids, go with a milder cheese like emmental, and cut back a bit on the pepper.

What to serve it with

  • A green salad with vinaigrette
  • A glass of local red wine
  • An apple for dessert

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. Reheat it in the oven or microwave, the crust will be less crispy but the flavor holds up. It doesn't freeze especially well, the bread can lose its texture once thawed.

Questions about this dish

Can you make this cheese soup ahead of time?

Yes, you can layer the bread, cabbage and cheese several hours ahead and keep the dish chilled. Pour the hot broth in and bake only right before serving for a nice golden crust.

What bread should I use if I don't have stale bread?

Use fresh country bread lightly toasted in the oven, it will hold up better in the broth. Bread that's too fresh and untoasted tends to fall apart during baking.

Can I use a different cheese instead of tomme?

Yes, young cantal, mimolette or emmental all work well in this recipe. Pick a cheese that melts easily but still holds some structure once baked.

Is this cheese soup good for kids?

Yes, kids tend to like the soft texture and the golden crust on top. You can choose a milder cheese and go easy on the pepper for younger eaters.

How long does it take to make an Aveyron cheese soup with cabbage and tomme?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Aveyron cheese soup with cabbage and tomme?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Aveyron cheese soup with cabbage and tomme cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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