Pumpkin Tomato Soup & Grilled Cheese Sticks

There’s something undeniably comforting about the combination of pumpkin tomato soup & grilled cheese sticks. On chilly days or cozy nights in, this warm, velvety soup brings together the earthy sweetness of pumpkin with the tangy richness of ripe tomatoes—creating a flavor that’s both nostalgic and refreshingly new.

Paired with golden, buttery grilled cheese sticks, it’s the kind of meal that wraps you in warmth from the inside out. I love how the creamy soup and crispy, gooey cheese complement each other with every dip and bite.

Whether you’re serving it for a light lunch, a cozy dinner, or as a starter for a fall gathering, this pairing is a hearty hug in a bowl—and always a crowd favorite in my kitchen.

How To Make Pumpkin Tomato Soup & Grilled Cheese Sticks?

Recipe Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Course: Main Course or Light Lunch

Cuisine: American Comfort Food with a Seasonal Twist

Yield: Serves 4

Equipment Needed

• Medium saucepan
• Blender or immersion blender
• Non-stick skillet or grill pan
• Cutting board and knife
• Cheese grater
• Spatula

Ingredients

For the Pumpkin Tomato Soup:

• 1 tablespoon olive oil
• 1 small carrot, finely chopped
• 2 cloves garlic, minced
• 1 cup canned pumpkin puree
• 1 ½ cups canned crushed tomatoes
• 2 cups vegetable broth
• ½ teaspoon dried thyme
• ¼ teaspoon cinnamon
• Salt and pepper to taste
• ¼ cup heavy cream or coconut milk (optional, for creaminess)

For The Grilled Cheese Sticks:

• 8 slices of sandwich bread
• 1 ½ cups shredded sharp cheddar cheese
• 2 tablespoons butter, softened

Instructions

Make The Pumpkin Tomato Soup

1. Sauté The Aromatics

I start by heating olive oil in a saucepan over medium heat. I add the chopped carrot and sauté for about 3-4 minutes until slightly softened. Then I stir in the garlic and let it cook for 1 more minute.

2. Add Pumpkin And Tomatoes

I pour in the pumpkin puree and crushed tomatoes. I give it a good stir and let it simmer for about 5 minutes so the flavors begin to blend.

3. Pour In The Broth

Next, I add the vegetable broth, thyme, cinnamon, salt, and pepper. I bring it all to a gentle boil, then reduce the heat and simmer for 10-12 minutes.

4. Blend It Smooth

Once everything is tender, I use my immersion blender to puree the soup until it’s silky smooth. A countertop blender works too—just be sure to blend in batches.

5. Add Creaminess

If I’m feeling indulgent, I swirl in a bit of cream or coconut milk at the end to make it extra velvety.

Make The Grilled Cheese Sticks

1. Assemble The Sandwiches

I butter one side of each slice of bread, then place the cheese between two slices, buttered sides out.

2. Grill To Golden Perfection

I heat a skillet over medium heat and grill each sandwich for about 2-3 minutes per side until crisp and golden. Then I let them cool for a minute.

3. Slice Into Sticks

Once they’ve cooled just a bit, I cut the sandwiches into thirds or quarters, turning them into perfect dipping sticks.

Nutrition Facts Of Pumpkin Tomato Soup & Grilled Cheese Sticks

• Calories: 380
• Protein: 10 g
• Carbohydrates: 30 g
• Fat: 22 g
• Fiber: 5 g
• Sugar: 6 g

Serving Suggestions Of Pumpkin Tomato Soup & Grilled Cheese Sticks

Pair With A Crusty Baguette

If I want to go all out, I serve the soup with warm crusty bread in addition to the grilled cheese.

Add A Fresh Side Salad

A crisp arugula or kale salad on the side balances the richness of this meal perfectly.

Spice It Up

Sometimes I sprinkle red pepper flakes or add a swirl of chili oil for a spicy kick.

Tips And Variations Of Pumpkin Tomato Soup & Grilled Cheese Sticks

Make It Dairy-Free

I often swap in coconut milk for cream and use vegan cheese and butter to keep it plant-based.

Roasted Tomato Boost

For extra depth, I roast fresh tomatoes in the oven and use them in place of canned ones.

Add More Garlic

Because I can never have too much garlic, I sometimes double the amount for a bolder flavor.

Note

If you’re cooking for kids (or picky eaters), this recipe is a winner every single time. The soup has a natural sweetness from pumpkin, and the grilled cheese sticks make it fun to dip and eat. It’s comfort food without being too heavy.

Conclusion

Pumpkin tomato soup with grilled cheese sticks is my ultimate comfort food combo—warm, velvety, and packed with rich, autumn-inspired flavors.

The sweetness of the pumpkin blends beautifully with the tangy tomatoes, and when paired with those crispy, golden cheese sticks, every bite feels like a cozy hug.

Whether you’re enjoying it on a chilly evening or serving it up as a crowd-pleasing appetizer, this dish is all about warmth, nostalgia, and satisfaction. I hope you try this recipe soon and let it become a comforting classic in your kitchen too!