Step 1

1 For the soup: Melt the butter over medium heat in a large pot or Dutch oven

Step 2

2 Once the foam subsides, add the cabbage, onion and garlic; cook, stirring often, until the cabbage wilts, about 10 minutes

Step 3

3 Reduce the heat to medium-low, cover and cook for 35 to 45 minutes, stirring occasionally, until the cabbage is tender and has reduced (wilted) by at least half

Step 4

4 Uncover; stir in the 2 tablespoons of thyme, and cook, stirring often, until the liquid evaporates and the cabbage starts to lightly brown, 6 to 8 minutes

Step 5

5 Stir in the broth

Step 6

6 Increase the heat to medium-high and bring to a boil

Step 7

7 Use a wooden spoon or spatula to scrape any brown bits off the bottom of the pot and incorporate them into the broth

Step 8

8 Reduce the heat to medium-low, cover and cook for 10 minutes so the flavors meld

Step 9

9 Stir in the tamari, salt and pepper

Step 10

10 Taste, and add more salt, as needed

Step 11

11 While the soup is cooking, make the toasts: Position an oven rack 4 to 6 inches from the broiling element; preheat the broiler

Step 12

12 Arrange the baguette slices on a baking sheet

Step 13

13 Sprinkle them generously with the cheese

Step 14

14 Broil until the cheese melts, 1 to 2 minutes, and the bread has crisped and browned on the edges

Step 15

15 Serve the soup hot, in big bowls, with a few toasts floating in each one

Step 16

16 Scatter some fresh thyme leaves in each portion