Description
This comforting Pumpkin Tomato Soup paired with crispy Grilled Swiss Cheese Sticks offers a delightful blend of creamy pumpkin, tangy tomato, and melted Swiss cheese. The soup features a subtle kick from red pepper flakes and a smooth finish with Parmesan and heavy cream, making it perfect for cozy lunches or dinners.
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 (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 the minced garlic and crushed red pepper flakes, cooking while stirring, until the garlic becomes fragrant and light golden, about 1 minute.
- Toast Tomato Paste and Simmer Soup: Stir in the tomato paste and cook for about 1 minute until lightly toasted. Then add the low-sodium chicken broth, pumpkin puree, grated Parmesan, and 3/4 teaspoon kosher salt. Bring the mixture to a boil, reduce heat to medium, and simmer for approximately 5 minutes, stirring occasionally, until the soup thickens slightly and flavors meld together. Finally, stir in the heavy cream.
- Prepare the Grilled Cheese Sticks: Flatten each slice of bread to about 1/4 inch thickness using a rolling pin. Place one slice of baby Swiss cheese on each piece of bread and roll tightly into a stick shape.
- Cook the Cheese Sticks: Melt the butter in a large nonstick skillet over medium heat, ensuring the bottom is coated. Add the rolled cheese sticks seam side down in batches, cooking and turning frequently for about 3 minutes until the bread is golden brown and the cheese inside is melted.
- Serve: Ladle the soup into bowls, drizzle with additional heavy cream, and sprinkle chopped fresh basil and Parmesan shavings on top. Serve the soup alongside the warm grilled Swiss cheese sticks for dipping and a hearty meal experience.
Notes
- Rolling the bread thin ensures even toasting and melting of the cheese inside.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Fresh basil adds brightness but can be omitted or substituted with parsley if unavailable.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the crushed red pepper flakes quantity to control the heat according to preference.
Nutrition
- Serving Size: 1 bowl of soup with 2 grilled cheese sticks
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
