Ingredients
1 tbsp. unsalted butter
4 cloves garlic, minced
1/4 c. tomato paste
1/2 tsp. crushed red pepper flakes
4 c. low-sodium chicken broth
1 (15-oz.) can pure pumpkin puree
1/3 c. grated Parmesan, plus shavings for serving
Kosher salt
3 tbsp. heavy cream, plus more for drizzling
Chopped fresh basil leaves, for serving
8 slices white bread, crusts removed
8 slices deli-sliced baby Swiss cheese
2 tbsp. unsalted butter
Preparation
Step 1In 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.Step 2Add 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.
Step 1Using a rolling pin, roll bread into flat, 1/4"-thick squares. Place 1 slice cheese on each piece of bread and tightly roll up.Step 2In 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.Step 3Ladle soup into bowls. Drizzle with cream and sprinkle with basil. Serve with grilled cheese sticks alongside.
While we love classic tomato soup, we sometimes want to shake things up a bit when fall comes around. This soup gets an extra creamy dose, not only thanks to sweet pumpkin puree, but with heavy cream and sharp Parmesan. One of the best parts? Both the soup and cheese sticks are ready in under 30 minutes, making this the easiest weeknight dinner you’ll have no problem getting the whole fam to enjoy. And it’s definitely kid-friendly—they’ll be obsessed with the grilled cheese sticks. Everyone knows that tomato soup + grilled cheese = the perfect cozy pairing, so we couldn’t miss out on the opportunity for some cheesy dunking here. That’s why this is such a satisfying and warming fall meal. The grilled cheese sticks are so easy to make with whatever cheese you like! We love Swiss for its sharp flavor, but feel free to swap it out for any deli sliced cheese, such as Havarti, cheddar, and Monterey Jack. If you have any leftovers, store them in an airtight container in the fridge to enjoy for 5 days. Made this? Let us know how it went in the comments below!
