Creamy Pumpkin Tomato Soup with Golden Grilled Cheese Croutons
A creamy and comforting pumpkin tomato soup topped with crispy grilled cheese croutons, perfect for fall evenings.
Equipment
- 1 Large pot
- 1 immersion blender
- 1 Skillet
Ingredients
Soup Ingredients
- 2 cups pumpkin puree
- 1 cup canned tomatoes
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
Grilled Cheese Croutons Ingredients
- 4 slices sourdough bread
- 2 tbsp butter
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, then stir in the garlic.
- Stir in the pumpkin puree, canned tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer for about 20 minutes. Season with salt, pepper, and nutmeg.
- Use an immersion blender to blend the soup until smooth and creamy. Stir in the heavy cream and heat through.
- Butter one side of each bread slice, place buttered side down in a skillet over medium heat. Add cheese between two slices, cook until golden brown, then cut into croutons.
Serving
- Serve the hot soup in bowls and top generously with grilled cheese croutons.
Storage
- Store any leftover soup in an airtight container in the refrigerator for up to three days.
Notes
Pro Tips: Use fresh pumpkin puree for more flavor. Sauté onions until golden for depth. Grate cheese for better melting.
Ingredient Substitutions: Use butternut squash instead of pumpkin. Swap cheddar for gouda for a different cheese flavor.
How to Serve: Pair with a fresh salad or roasted vegetables. Garnish with sour cream or parsley.
Storage & Freshness: Keep soup refrigerated for up to three days. Reheat gently on the stove.
Make-Ahead Tips: Prepare the soup base a day in advance and add cream before serving.
Ingredient Substitutions: Use butternut squash instead of pumpkin. Swap cheddar for gouda for a different cheese flavor.
How to Serve: Pair with a fresh salad or roasted vegetables. Garnish with sour cream or parsley.
Storage & Freshness: Keep soup refrigerated for up to three days. Reheat gently on the stove.
Make-Ahead Tips: Prepare the soup base a day in advance and add cream before serving.