Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks Recipe
This comforting Pumpkin Tomato Soup with Grilled Swiss Cheese Sticks combines the rich flavors of pumpkin puree and tomato paste into a creamy, gently spiced soup, paired perfectly with golden, melty Swiss grilled cheese rolls. It’s an easy-to-make, cozy meal ideal for fall or anytime you crave a hearty soup and sandwich combo.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Soup and Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup 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 cheese, 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 Swiss 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 for about 1 minute until the garlic is fragrant and lightly golden.
- Add tomato paste: Stir in the tomato paste and cook for another minute until it is lightly toasted, intensifying its flavor.
- Combine main soup ingredients: Pour in the broth, then add the pumpkin puree, grated Parmesan, and 3/4 teaspoon kosher salt. Bring the mixture to a boil, then lower the heat to medium and let it simmer, stirring occasionally, for about 5 minutes until the soup thickens slightly and flavors meld together.
- Finish the soup: Stir in 3 tablespoons of heavy cream to add richness and creaminess. Keep warm while preparing the grilled cheese sticks.
- Prepare the bread: Using a rolling pin, flatten each slice of white bread into a roughly 1/4-inch thick square.
- Assemble cheese sticks: Place one slice of baby Swiss cheese on each flattened bread slice and roll it up tightly to encase the cheese.
- Cook grilled cheese sticks: Heat a large nonstick skillet over medium heat and melt the 2 tablespoons of butter, swirling to coat the pan. Working in batches, place the cheese sticks seam side down in the skillet and cook, turning frequently, until the bread is golden brown and the cheese inside is melted, about 3 minutes per batch.
- Serve: Ladle the hot soup into bowls, drizzle with additional heavy cream, and sprinkle with chopped fresh basil leaves and Parmesan shavings. Serve alongside the warm grilled Swiss cheese sticks for dipping and enjoyment.
Notes
- Use low-sodium broth to better control the saltiness of the soup.
- For a spicier kick, increase crushed red pepper flakes to taste.
- Rolling the bread thin helps it cook evenly and crisps up nicely when grilled.
- Serve immediately to enjoy the grilled cheese sticks at their meltiest and crispiest.
- Can substitute baby Swiss cheese with other mild melting cheeses like mozzarella or Havarti.
Keywords: pumpkin tomato soup, grilled cheese sticks, creamy pumpkin soup, fall soup recipe, easy soup and sandwich, Swiss cheese grilled rolls
