Description
A comforting and flavorful pumpkin tomato soup paired perfectly with crispy, melty grilled Swiss cheese sticks. This cozy meal combines savory roasted pumpkin and tangy tomato with a hint of heat, finished with creamy Parmesan and fresh basil. The grilled cheese sticks, made by rolling Swiss cheese inside flattened bread and pan-frying until golden, make a fun and tasty accompaniment.
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 vegetable or 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. for soup)
- 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, cooking while stirring until the garlic becomes fragrant and lightly golden, about 1 minute.
- Build the Soup Flavor: Stir in the tomato paste and cook for about 1 more minute until it is lightly toasted. Then add the broth, pumpkin puree, grated Parmesan, and kosher salt. Bring the mixture to a boil, then reduce heat to medium and simmer, stirring occasionally, until the soup slightly thickens and flavors meld, approximately 5 minutes. Finish by stirring in the heavy cream.
- Prepare the Grilled Cheese Sticks: Using a rolling pin, flatten each slice of white bread into 1/4-inch thick squares. Place a slice of baby Swiss cheese on each flattened bread square, then roll it up tightly into a stick shape.
- Cook the Cheese Sticks: Heat a large nonstick skillet over medium heat and melt the butter, swirling to coat the pan’s bottom. In batches, place the cheese sticks seam side down in the skillet. Cook, turning often, until the bread is golden brown and the cheese inside has melted, about 3 minutes total per batch.
- Serve: Ladle the soup into bowls. Drizzle with additional heavy cream and sprinkle with chopped fresh basil and Parmesan shavings. Serve with the hot grilled cheese sticks on the side for dipping.
Notes
- Use low-sodium broth to better control the saltiness of the soup.
- For a spicier kick, add more crushed red pepper flakes to the soup.
- Rolling the bread thin helps the cheese melt evenly and creates a crispy, delicate crust.
- Cooking the cheese sticks seam side down prevents them from unrolling while frying.
- To make this dish vegetarian, use vegetable broth and ensure the Parmesan is vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin soup, tomato soup, grilled cheese sticks, fall recipes, comfort food, creamy soup, easy soup and sandwich
