Creamy Tomato Soup with Cheddar Pumpkin Grilled Cheese Sandwich

Creamy Tomato Soup with Cheddar Pumpkin Grilled Cheese Sandwich
Creamy Tomato Soup with Cheddar Pumpkin Grilled Cheese Sandwich
Hunt's
Creamy Tomato Soup with Cheddar Pumpkin Grilled Cheese Sandwich

Tomato soup and grilled cheese are a perfect pair. This version created by Chef George Duran and inspired by Hunt’s and Kraft’s tomato soup recipe takes the sandwich to the next level by filling it with creamy pumpkin purée.

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8
Servings
346
Calories Per Serving
Deliver Ingredients

Ingredients

For the Soup

  • ¼  Cup  canola oil
  • 1½  Cup  chopped yellow onion
  • 2  Tablespoons  finely chopped garlic
  • 4  Cups  water
  • 33½  Ounces  tomato sauce
  • 12  Ounces  tomato paste
  • 12  Ounces  evaporated milk

For the Grilled Cheese Sandwich

  • Butter, softened
  • slices whole-grain bread
  • slices mozzarella cheese
  • slices cheddar cheese
  • 8  Ounces  pumpkin purée
  • ⅔  Cup  Parmesan cheese

Directions

For the Soup

Heat the oil in a large saucepan over medium-high heat. Add the onion and carrot and cook 2 to 3 minutes, or until onion is tender. Add the garlic and cook 1 minute more, or until fragrant.

Add the water, tomato sauce, and tomato paste to the saucepan; stir to combine. Reduce the heat and simmer for 15 minutes, or until thickened slightly, stirring occasionally.

Remove the soup from the heat. Carefully blend the mixture in the saucepan with a handheld immersion blender, until smooth. Stir in the milk and keep warm.

For the Grilled Cheese Sandwich

Make grilled cheese sandwiches by buttering one side of each piece of bread and placing both cheese slices on one slice of the bread on the non-buttered side. Spread 2 to 3 tablespoons of pumpkin purée on the remaining slices of bread and then place them on top of the cheese, buttered side out, to make a sandwich.

Cook the sandwiches in a skillet over medium heat until both sides are very crisp and the cheese is melted. Remove the sandwiches from the heat and let them rest for 2 minutes. Serve alongside creamy tomato soup sprinkled with parmesan cheese.

Nutritional Facts

Total Fat
8g
11%
Sugar
13g
14%
Saturated Fat
1g
4%
Cholesterol
12mg
4%
Carbohydrate, by difference
55g
42%
Protein
16g
35%
Vitamin A, RAE
244µg
35%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
35mg
47%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
286mg
29%
Choline, total
25mg
6%
Fiber, total dietary
7g
28%
Fluoride, F
6µg
0%
Folate, total
88µg
22%
Iron, Fe
9mg
50%
Magnesium, Mg
90mg
28%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
375mg
54%
Riboflavin
1mg
91%
Selenium, Se
14µg
25%
Sodium, Na
303mg
20%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
286g
11%
Zinc, Zn
2mg
25%

Tomato Soup Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Tomato Soup Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Tomato Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.

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