Pumpkin Tomato Soup With Grilled Swiss Cheese Sticks

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

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

Directions

Soup

In 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.

Add 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.

Grilled Cheese Sticks

Using a rolling pin, roll bread into flat, 1/4"-thick squares. Place 1 slice cheese on each piece of bread and tightly roll up.

In 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.

Ladle soup into bowls. Drizzle with cream and sprinkle with basil. Serve with grilled cheese sticks alongside.

Nutrition

• Calories: 488
• Total Fat: 26 g
• Saturated Fat: 14 g
• Trans Fat: 0 g
• Cholesterol: 61 mg
• Sodium: 1109 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 23 g