Pumpkin Tomato Soup

Updated: Apr 7, 2020

Fall is in the air so we’re kicking this season off with a twist on a classic | tomato soup & grilled cheese | This is no Campbell’s soup and American cheese on wonder bread... we brought pumpkin into the soup and a few surprise players in its cheesy counterpart. As for the grilled cheese, you can find that here or here, but for today I’m sharing this creamy fall soup that’ll warm you from the inside out!

Having a fool proof tomato soup recipe in your back pocket is key. I always make a big batch of soup and store leftover in freezer safe bags. I label the bags with a sharpie so I know what's in them, how much is in them and when I froze the recipe (ie. Roasted Tomato Pumpkin Soup, April 1, 2020: 1 serving). This way you know exactly what your pulling out of the freezer! To defrost simply transfer to the fridge a day ahead or place the bag in a slightly warm bowl of water.


Roasted Tomato Pumpkin Soup

5 servings | Prep: 1 hour Cook: 15 minutes


Ingredients:

  • 1.5 lb tomatoes (I used Roma)

  • 1 tbsp olive oil, divided

  • 1 can pumpkin purée (15oz can)

  • 1 large shallot, diced

  • 2 cloves garlic, minced

  • Salt and pepper

  • 1/4 tsp Marjoram

  • 1/2 tsp Pumpkin pie spice

  • 1/4 tsp cayenne

  • 1 tsp thyme

  • 1 tsp smoked paprika

  • 3/4 tsp brown sugar

  • 1 tbsp citrus juice (lemon or orange)

  • 4 cups low sodium chicken or vegetable broth

For serving: top with half and half, fresh cracked pepper and freshly chopped basil.
Note: instead of roasting your own tomatoes you can use a 28oz can of whole tomatoes but I loved the flavor the roasted tomatoes brought to the dish!

Directions:

Roast the tomatoes:

  1. Preheat oven to 375.

  2. Slice tomatoes in half, drizzle with 1/2 tbsp olive oil and salt.

  3. Bake for ~1 hour until they start to brown and wilt.

Make the soup:

  1. While the tomatoes cool a bit, heat large pot, dutch oven or instant pot with remaining 1/2 tbsp oil.

  2. Sauté the shallot in the oil until translucent.

  3. Add garlic and cook until fragrant. Remove pot from heat.

  4. Add the roasted tomatoes and use an immersion blender to blend until smooth.

  5. Add pumpkin, spices, sugar and citrus and blend until smooth.

  6. Return pot to heat and add broth. Heat through and allow to simmer until ready to eat. I did about 20 min while making the grilled cheese but once it’s heated through it’s good to go!

Serve hot topped with a drizzle of half and half, ribbons of fresh basil and fresh cracked pepper.

Pair this with our Caramelized Onion, Kale and Gruyere Grilled Cheese or our Buffalo Chicken Grilled Cheese for an insatiable combination you won't be able to put down!


 

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