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Clean recipe · delish.com

Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks

This pumpkin tomato soup recipe gets a fall upgrade with pumpkin puree and grilled Swiss cheese sticks that couldn't be easier to make.

Original recipe: delish.com

Yield:
4 servings
Prep:
10 min
Cook:
0 sec
Total:
25 min
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Ingredients

  1. 1 tbsp. unsalted butter
  2. 4 cloves garlic, minced
  3. 1/4 c. tomato paste
  4. 1/2 tsp. crushed red pepper flakes
  5. 4 c. low-sodium vegetable or chicken broth
  6. 1 (15-oz.) can pure pumpkin puree
  7. 1/3 c. grated Parmesan, plus shavings for serving
  8. Kosher salt
  9. 3 tbsp. heavy cream, plus more for drizzling
  10. Chopped fresh basil leaves, for serving
  11. 8 slices white bread, crusts removed
  12. 8 slices deli-sliced baby Swiss cheese
  13. 2 tbsp. unsalted butter

Instructions

  1. Soup

    In a medium saucepan over medium-high heat, melt butter. Add garlic and red pepper flakes and cook, stirring, until garlic is fragrant and light golden, about 1 minute.
  2. Add tomato paste and cook, stirring, until lightly toasted, about 1 minute more. Add broth, pumpkin puree, Parmesan, and 3/4 teaspoon salt. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until soup is slightly thickened and flavors are melded, about 5 minutes. Stir in cream.

  3. Grilled Cheese Sticks

    Using a rolling pin, roll bread into flat, 1/4"-thick squares. Place 1 slice cheese on each piece of bread and tightly roll up.
  4. In a large nonstick skillet over medium heat, melt butter, swirling to coat bottom of pan. Working in batches, add sticks to skillet seam side down and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.
  5. Ladle soup into bowls. Drizzle with cream and sprinkle with basil. Serve with grilled cheese sticks alongside.