Onion soup with cheesy kumara toast

Swap out the classic croutons often paired with onion soup for slices of uniquely delicious kumara toast in this recipe, topped with pesto and gruyère cheese. It's a nourishing recipe that will warm your soul on a chilly night!

  • 1 hr 30 mins cooking
  • Serves 4
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What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.


  • 2 tbsp olive oil
  • 1 large leek, sliced thinly
  • 2 red onions, sliced thinly
  • 2 large onions, sliced thinly
  • 3 garlic cloves, crushed
  • 1 tbsp thyme leaves
  • 1.5 litres beef stock
  • 1 tbsp red wine vinegar
Cheesy kumara toast
  • 2 small kumara, cut into 1cm-thick slices on diagonal
  • 1 tbsp olive oil
  • 2 tbsp pesto
  • 1/3 cup coarsely grated gruyere cheese


  • 1
    Heat oil in a large saucepan over high heat. Add leek and onions, then reduce heat to low. Cook, covered, stirring occasionally, for 4-5 minutes or until onion is caramelised. Add garlic and thyme, then cook, stirring, for 1 minute or until fragrant. Stir in stock, then cover and bring to the boil. Reduce heat to low and cook, covered, for 30 minutes. Stir in vinegar. Season to taste.
Cheesy kumara toast
  • 2
    Preheat oven to 200°C. Line an oven tray with baking paper. Place kumara on tray, toss with oil, season, then roast for 25 minutes or until tender. Preheat grill on high. Line a large oven tray with foil. Spread pesto over one side of kumara slices. Place kumara on foil-lined tray and sprinkle evenly with cheese. Grill for 2 minutes or until cheese is golden and bubbling.
  • 3
    Serve soup with cheesy kumara toast and sprinkled with extra thyme leaves, if you like.


This can be made a day ahead and refrigerated, or freeze for up to one month.