Dinner

Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks Recipe

ByElena Hart June 24, 2026June 24, 2026

Introduction

This comforting pumpkin tomato soup paired with grilled Swiss cheese sticks makes for a cozy and flavorful meal. The creamy soup has a subtle kick from red pepper flakes, while the melty cheese sticks add a satisfying crunch. Perfect for chilly days or a simple dinner at home.

The image shows a close-up of a dark bowl filled with smooth, bright orange tomato soup, topped with a swirl of white cream and small pieces of green basil scattered on top. A black spoon rests inside the bowl near the right edge, slightly dipping into the soup. A woman's hand with peach-colored nails holds a crispy, golden-brown grilled cheese sandwich, half-dipped into the soup, showing melted cheese oozing from the sandwich end. The background features white bowls with more orange soup on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 tbsp. heavy cream, plus more for drizzling

Chopped fresh basil leaves, for serving
8 slices white bread, crusts removed
8 slices deli-sliced baby Swiss cheese

2 tbsp. unsalted butter

Instructions

Step 1: In a medium saucepan over medium-high heat, melt 1 tablespoon butter. Add minced garlic and crushed red pepper flakes, cooking and stirring until the garlic is fragrant and lightly golden, about 1 minute.
Step 2: Stir in the tomato paste and cook, stirring, until it is lightly toasted, about 1 more minute.

Step 3: Add the broth, pumpkin puree, grated Parmesan, and 3/4 teaspoon kosher salt. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until the soup thickens slightly and the flavors meld, about 5 minutes. Stir in 3 tablespoons heavy cream.
Step 4: For the grilled cheese sticks, use a rolling pin to flatten each slice of bread into a 1/4-inch thick square.
Step 5: Place one slice of Swiss cheese on each piece of flattened bread and tightly roll the bread around the cheese.

Step 6: In a large nonstick skillet over medium heat, melt 2 tablespoons butter, swirling to coat the bottom of the pan. Working in batches, add the cheese sticks seam side down and cook, turning often, until the bread is golden and the cheese is melted, about 3 minutes.
Step 7: Ladle the soup into bowls, drizzle with extra heavy cream, and sprinkle with chopped fresh basil and Parmesan shavings. Serve alongside the grilled Swiss cheese sticks.

Tips & Variations

For extra richness, use half-and-half instead of heavy cream or add a splash of apple cider vinegar to brighten the soup.

Try swapping the Swiss cheese for sharp cheddar or mozzarella for a different flavor.
Gluten-free bread or sourdough can be used to vary texture and taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Grilled cheese sticks are best eaten fresh but can be reheated in a toaster oven or skillet to regain some crispness.

How to Serve

The image shows a bowl of bright orange creamy soup with swirls of white cream on top, sprinkled with small green basil leaves. The soup is smooth and thick, filling a dark bowl. To the right, a white bowl holds sections of grilled cheese sandwiches with golden brown crispy crusts and melted white cheese stretching from one piece. A dark spoon is dipped in the soup, resting on the bowl’s edge. All items are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as canned pumpkin pie filling contains added spices and sugar that will alter the soup’s flavor and sweetness.

Is it possible to make this soup vegan?

Yes, substitute butter with olive oil, use vegetable broth, skip the Parmesan or replace it with a vegan cheese alternative, and use a plant-based cream or coconut milk.