This Pumpkin Tomato Soup is creamy, cozy, delicious and so simple to make. This is one you’re definitely going to want to add to your weekly fall/winter dinners.
If you’re looking for a cozy soup that tastes like fall in a bowl, this Pumpkin Tomato Soup needs to be on your menu! It’s creamy, comforting, and full of delicious tomato flavor with just a hint of pumpkin. And if you’re maybe worried about it tasting like pumpkin pie, don’t worry—it doesn’t!
Everyone knows that tomato soup + grilled cheese = the perfect cozy pairing, right? I think a bowl of tomato soup and a grilled cheese sandwich is the perfect comfort meal any time of the year! The grilled cheese sticks are a must make with this soup! If you’re not a fan of Swiss cheese, feel free to swap it out for any cheese like havarti, cheddar, or Monterey Jack.
I know pumpkin and tomatoes might sound like an unusual combination, but trust me on this one. The pumpkin adds a subtle sweetness and makes the soup extra creamy without overpowering the tomato flavor. It’s one of those recipes that sounds a little different, but somehow just works.
So many reasons you’re going to love this soup:
- It’s incredibly fast and easy. Everything comes together in one pot, which means minimal prep and even less cleanup. My favorite kind of dinner and I’m guessing yours too!
- It’s cozy and comforting. This is the kind of soup I want on a chilly fall day, especially with a grilled cheese sandwich for dipping or some good crusty french or sourdough bread.
- It has the perfect balance of flavors. The tomatoes give it that classic savory flavor, while the pumpkin adds a little sweetness and richness. A touch of cream makes it smooth and delicious.
A few tips:
- Use pure pumpkin, not pumpkin pie filling. You definitely don’t want all those extra spices and sugar in your soup. Look for a can labeled 100% pure pumpkin.
- Don’t skip the Parmesan! It adds to the creaminess of this soup along with the whipping cream. It also adds a savory flavor that really brings everything together.
- Start with 1/4 teaspoon of the red pepper flakes and add more depending on the heat level that you want.
- The curry powder is optional, but I absolutely love it in this soup. It wasn’t part of the original recipe but I decided to add some and in and didn’t regret it for one second.
If you’re feeling a little lazy and don’t want to make the grilled cheese sticks, just grab a loaf of crusty French bread from the store. But trust me, you’ve got to have something to dunk into this soup! I love having leftovers in the fridge for lunch the next day, and if you ask me, this soup is even better the next day after all the flavors have had a chance to hang out overnight.
So, if you’re like me and stock up on canned pumpkin this time of year, grab a can of it and make this pumpkin tomato soup. It’s warm, creamy, delicious, and just different enough to make you wonder why you haven’t been putting pumpkin in your tomato soup all along!
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Pumpkin Tomato Soup with Grilled Swiss Cheese Sticks
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Pumpkin Tomato Soup is creamy, cozy, delicious and so simple to make. This one you’re definitely going to want to add to your weekly fall/winter dinner menus.♡
Ingredients
Soup:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/3 cup tomato paste
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken broth
- 1 can (15-oz.) pure pumpkin puree
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1 teaspoon curry powder, optional
- 1/3 cup heavy whipping cream, plus more for drizzling
- Chopped fresh basil leaves for topping
Grilled Swiss Cheese Sliders:
- 8 slices white bread, crusts removed
- 8 slices deli-sliced baby Swiss cheese
- Butter
Instructions
Soup:
- In a medium saucepan melt the butter over medium heat. Add the garlic and red pepper flakes and continue cooking and stirring until garlic is fragrant, about 1 minute.
- Add tomato paste and cook 1 minute more. Add chicken broth, pumpkin puree, Parmesan, salt and curry powder (if using). Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Stir in cream.
Grilled Swiss Cheese Sticks:
- Spread a thin, even layer of butter on one side of each slice of bread.
- Place one slice of bread in a skillet, butter-side down. Add 2 slices of cheese on top, then place the second slice of bread on top with the butter-side facing up.
- Cook the sandwich on medium-low heat for 3 to 4 minutes or until the bottom bread turns golden brown. (I like to put a lid on my pan so help the cheese melt better). Carefully flip the sandwich over and cook for another 3 to 4 minutes until the second side is golden brown and the cheese inside is fully melted. Remove from the pan, flatten with a metal spatula and then cut into three strips. Repeat with the remaining bread and cheese (or if you have a large enough pan you can cook more than one at a time.)
- Prep Time: 10 mins
- Cook Time: 20 mins
Recipe Source: Adapted slightly from Delish
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