Go Back

Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks

This delicious and comforting pumpkin tomato soup combines the sweetness of pumpkin with the acidity of tomatoes, creating a rich and flavorful dish. Paired with crispy grilled Swiss cheese sticks, it makes for a perfect meal on cooler days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot
  • 1 blender or immersion blender
  • 1 wooden spoon
  • 1 cutting board
  • 1 grill pan or skillet
  • 1 spatula
  • 1 set measuring cups and spoons

Ingredients
  

  • 2 cups pumpkin puree canned or fresh
  • 2 cups diced tomatoes canned or fresh
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 slices Swiss cheese
  • 4 slices whole grain bread
  • butter for grilling

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Stir in the pumpkin puree and diced tomatoes. Cook for 2-3 minutes, allowing the flavors to meld.
  • Pour in the vegetable broth, and add the dried basil, oregano, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally.
  • Using a blender or immersion blender, carefully puree the soup until smooth. Return the soup to the pot and keep warm.
  • While the soup is cooking, make the grilled Swiss cheese sticks. Heat a grill pan or skillet over medium heat.
  • Butter one side of a slice of bread, and place it butter-side down on the pan. Top with 2 slices of Swiss cheese, then place another slice of bread on top (butter-side up).
  • Grill for 3-4 minutes on each side until the bread is golden brown and the cheese is melted. Remove and cut into sticks. Repeat with remaining ingredients.
  • Serve the warm pumpkin tomato soup in bowls with grilled Swiss cheese sticks on the side.

Notes

You can adjust the thickness of the soup by adding more or less vegetable broth.
Feel free to garnish with fresh herbs or a swirl of cream for added flavor.
This soup can be stored in the refrigerator for up to 3 days or frozen for later use.