Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks
Ingredients
SOUP
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- 1/4 cup tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 4 cups low-sodium chicken broth
- 1 15-ounce can pure pumpkin puree
- 1/3 cup grated Parmesan cheese plus shavings for serving
- Kosher salt
- 3 tablespoons 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 tablespoons unsalted butter
Instructions
**SOUP:**
- In a medium saucepan over medium-high heat, melt the butter. Add the garlic and red pepper flakes, and cook, stirring, until fragrant and lightly golden, about 1 minute.
- Stir in the tomato paste and cook for another minute until lightly toasted. Add the chicken broth, pumpkin puree, grated Parmesan, and 3/4 teaspoon salt. Bring it to a boil, then reduce the heat to medium and let it simmer, stirring occasionally, until the soup slightly thickens and the flavors blend, about 5 minutes. Stir in the heavy cream.
**GRILLED CHEESE STICKS:**
- Flatten each slice of bread with a rolling pin until they’re about 1/4 inch thick. Place one slice of cheese on each piece of bread and roll them up tightly.
- In a large nonstick skillet over medium heat, melt the butter, swirling it to coat the bottom of the pan. Working in batches, add the rolled-up sticks to the skillet with the seam side down and cook, turning them often, until the bread turns golden and the cheese melts, about 3 minutes.
- Serve the soup in bowls, drizzle with cream, sprinkle with basil, and enjoy with the grilled cheese sticks on the side!