Easy Pumpkin Tomato Soup with Grilled Cheese Sticks
Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks
Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks
Ingredients
- 1 tablespoon unsalted butter
- 4 garlic cloves, finely chopped
- 1/4 cup tomato paste
- 1/2 teaspoon red pepper flakes
- 4 cups low-sodium vegetable or chicken stock
- 1 (15-ounce) can pumpkin puree
- 1/3 cup grated Parmesan cheese, plus extra shavings for topping
- Salt (kosher)
- 3 tablespoons heavy cream, plus additional for drizzling
- Fresh basil leaves, chopped (for garnish)
- 8 pieces of white bread, crusts trimmed off
- 8 slices of baby Swiss cheese from the deli
- 2 tablespoons unsalted butter
Instructions
Step 1
**Step 1: Prep Your Veggies** Start by grabbing a medium pot and setting it over medium heat—yes, that's the one you'll use for the whole soup. While it warms up, dice half a yellow onion (about a cup should do it) and mince two cloves of garlic. You’ll toss those into the pot with a glug of olive oil, letting them soften and smell sweet for about 5 minutes, stirring occasionally until the onions turn translucent around the edges. No need to rush this part—good flavor starts here.
Step 2
Heat your largest skillet over medium heat and add a drizzle of olive oil. While that warms up, grab a shallow dish and mix together your flour, salt, and pepper — you'll want to taste a pinch of the seasoned flour to make sure it's well-balanced before dredging. Dip each cheese stick first in the flour mixture, then in the beaten egg, and finally coat evenly with breadcrumbs, pressing gently so they stick. Carefully lay them in the hot skillet and cook for about 2-3 minutes per side, watching closely until they turn golden brown and crispy, with the cheese just beginning to melt inside.
Nutrition Information
My Tip
Roast your garlic cloves in their skins alongside the pumpkin puree before mincing—they'll develop a mellow, nutty depth that transforms the soup's base. Simply toss whole cloves with a drizzle of oil and roast at 400°F for 15 minutes, then squeeze the softened garlic out of the skins.
Leftovers
Store leftover soup in airtight containers (crucial for keeping that grilled cheese crust crispy) and refrigerate up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second bursts until warmed through.
Make It Your Own
Swap heavy cream for full-fat coconut milk and add a pinch of smoked paprika to deepen the warmth—your soup stays cozy and dairy-free while keeping that rich, velvety texture we all crave.