Description
This comforting Pumpkin Tomato Soup is a creamy, flavorful blend of pumpkin puree and tomato paste with a hint of spice, topped with Parmesan and fresh basil. Paired with crispy, melty Grilled Swiss Cheese Sticks, this meal is perfect for a cozy lunch or dinner, combining rich autumn flavors with a classic grilled cheese twist.
Ingredients
Scale
Soup
- 1 Tbsp. unsalted butter
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/2 tsp. crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 1 (15-oz.) can pure pumpkin puree
- 1/3 cup grated Parmesan, plus shavings for serving
- Kosher salt, to taste (about 3/4 tsp.)
- 3 Tbsp. heavy cream, plus more for drizzling
- Chopped fresh basil leaves, for serving
Grilled Cheese Sticks
- 8 slices white bread, crusts removed
- 8 slices deli-sliced baby Swiss cheese
- 2 Tbsp. unsalted butter
Instructions
- Prepare the soup base: In a medium saucepan over medium-high heat, melt the butter. Add minced garlic and crushed red pepper flakes, sautéing for about 1 minute until the garlic becomes fragrant and light golden.
- Build the soup flavors: Stir in tomato paste and cook for another minute, letting it toast lightly. Add the chicken broth, pumpkin puree, grated Parmesan, and salt. Bring the mixture to a boil, then reduce to medium heat and let it simmer for about 5 minutes, stirring occasionally until the soup thickens slightly and the flavors meld.
- Finish the soup: Stir in the heavy cream to enrich the soup, then remove from heat. Keep warm until serving.
- Shape the grilled cheese sticks: Use a rolling pin to flatten each slice of bread to about 1/4-inch thickness. Place one slice of Swiss cheese on each flattened piece, then tightly roll up the bread around the cheese to form sticks.
- Cook the grilled cheese sticks: In a large nonstick skillet over medium heat, melt the butter and swirl to coat the pan evenly. Add the cheese sticks seam side down in batches, turning frequently, cooking until the bread is golden brown and the cheese inside is melted, approximately 3 minutes total.
- Serve: Ladle the warm pumpkin tomato soup into bowls. Drizzle with additional heavy cream and sprinkle with chopped fresh basil and Parmesan shavings. Serve the grilled Swiss cheese sticks alongside the soup for dipping and enjoy.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian Parmesan or omit it.
- Do not overcook the grilled cheese sticks; they cook quickly due to their thinness and can burn.
- Rolling the bread thinner helps the sticks get crispy outside while melting the cheese inside nicely.
- Adjust crushed red pepper flakes to taste for desired spice level.
- Storing leftovers: Soup can be refrigerated for 3–4 days; grilled cheese sticks are best enjoyed fresh.
Nutrition
- Serving Size: 1 bowl soup with 2 grilled cheese sticks
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
