Pumpkin Tomato Soup Swiss Cheese

This velvety pumpkin tomato soup with grilled Swiss cheese sticks is pure fall comfort in a bowl. The pumpkin’s sweet earthiness blends beautifully with tangy tomatoes and a touch of Parmesan, resulting in a creamy soup that feels special but is easy enough for any weeknight. Paired with golden cheese sticks for dunking, this recipe is always a crowd-pleaser at my house—I have yet to meet a kid or adult who can resist it.

The first time I made this, my kitchen filled with that savory buttery garlic scent and instantly everyone showed up asking what was for dinner. It turned into a rainy day ritual and no one ever complains about leftovers.

Ingredients

• Unsalted butter: One for soup and one for the cheese sticks Look for good quality butter for extra richness
• Fresh garlic: Adds depth and rounds out the sweetness of the pumpkin Always use freshly minced for the best flavor
• Tomato paste: Intensifies the tomato flavor Rich color and thickness are a sign of freshness
• Crushed red pepper flakes: Gives a hint of heat Adjust the amount for your taste
• Low sodium chicken broth: Balances the flavors and keeps the soup from being too salty Choose a brand that is savory but not overly salty
• Pumpkin puree: Delivers sweetness and creamy body to the soup Look for pure pumpkin with just pumpkin on the label
• Grated Parmesan cheese: Lends saltiness and umami Buy a wedge and grate it yourself for best flavor
• Kosher salt: Essential for bringing out all the flavors
• Heavy cream: Adds luxurious richness to the soup Use full fat if possible for the smoothest finish
• Chopped fresh basil: Bright and herby for finishing Choose leaves that are vibrant green and unblemished
• White bread: Classic choice for cheese sticks The softer the bread the easier it rolls
• Deli sliced baby Swiss cheese: Nutty and melts beautifully Try to use freshly sliced cheese from the deli counter

Step-by-Step Instructions

Make the Soup:

Melt the Butter:

In a medium saucepan over medium high heat melt butter until it foams but does not brown This is the base flavor for the soup

Sauté Garlic and Pepper Flakes:

Add garlic and crushed red pepper flakes Stir constantly for about a minute until the garlic smells fragrant and starts to turn light golden This step ensures the garlic infuses the butter but does not burn

Add Tomato Paste:

Stir in tomato paste and cook for another minute Keep stirring until the tomato paste darkens a shade This builds depth and the slight caramelization will boost flavor

Simmer with Broth and Pumpkin:

Add chicken broth pumpkin puree grated Parmesan and kosher salt Stir everything together and bring it to a gentle boil Lower the heat to medium and let it simmer uncovered for about five minutes Stir occasionally so the soup becomes slightly thick and the flavors meld

Finish with Cream:

Turn off the heat and stir in heavy cream until the soup is evenly silky and orange Taste and season with a little more salt if needed

Make the Grilled Cheese Sticks:

Prepare Bread and Cheese:

Use a rolling pin to flatten sliced white bread into squares about a quarter inch thick Place one slice of baby Swiss cheese on each bread square and roll them up tightly to seal in the cheese

Toast the Cheese Sticks:

In a large nonstick skillet over medium heat melt the butter and swirl it to coat the pan Lay the rolled sticks in seam side down and cook turning frequently for about three minutes until each side is golden brown and all the cheese is melted inside

Serve:

Ladle pumpkin tomato soup into bowls Drizzle a little extra cream on top and scatter chopped fresh basil Serve cheese sticks on the side for dunking and enjoy every bite while warm

Bookmark

There is something special about Swiss cheese when it melts into the warm bread The nutty flavor makes the cheese sticks stand out and my family always fights over the crispiest pieces It reminds me of autumn afternoons spent together at the table everyone dipping and laughing

Storage Tips

For leftovers transfer soup to an airtight container and store in the refrigerator for up to five days Reheat gently on the stove over low heat Grilled cheese sticks are best fresh but you can keep them in a container in the fridge for one or two days and crisp them up in a skillet

Ingredient Substitutions

You can swap out the Swiss cheese for cheddar Monterey Jack or Havarti for different flavors If you want a vegetarian version use vegetable broth instead of chicken broth and try using your favorite non dairy cream The soup is very forgiving and still comes out silky

Bookmark

Serving Suggestions

Garnish the soup with extra Parmesan or a dollop of pesto for more freshness Serve the cheese sticks in bite sized pieces for a party or alongside a crisp green salad to round out the meal This soup also pairs perfectly with thick toast or even a grilled ham and cheese sandwich

A Little History

Pumpkin and tomato soups are both classics but combining them is a recent trend that brings new life to old favorites The contrast of sweet pumpkin and tangy tomato gives you the best of both worlds and this recipe is a nod to cozy autumn flavors that always remind me of home

Common Recipe Questions

→ What type of pumpkin works best?

Canned pure pumpkin puree is used for an extra smooth texture and consistent flavor.

→ Can I substitute another cheese for Swiss?

Absolutely—try cheddar, Havarti, or Monterey Jack for different flavors and melty results.

→ Is it possible to make the soup vegetarian?

Yes. Substitute vegetable broth for chicken broth to keep the soup meat-free.

→ How do I get perfectly toasted grilled cheese sticks?

Roll the bread flat, tightly wrap with cheese, and turn sticks frequently in a buttered skillet for even browning.

→ How should leftovers be stored?

Keep soup and cheese sticks in airtight containers in the fridge for up to five days.

→ Can I add spices or herbs?

Fresh basil, extra Parmesan, or a dollop of pesto make tasty garnishes for added flavor.