Creamy Tomato Soup with Cheddar Pumpkin Grilled Cheese Sandwiches

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Grilled cheese sandwich recipe with 2 kinds of cheese and a layer of pumpkin goes great with a creamy tomato soup. Recipe developed by George Duran for Hunt's

  • 1/4 cup Pure Wesson® Canola Oil
  • 1-1/2 cups chopped yellow onion
  • 1/2 cup chopped carrot
  • 2 tablespoons finely chopped garlic
  • 4 cups water
  • 1 carton (33.5 oz each) Hunt's® Tomato Sauce
  • 2 cans (6 oz each) Hunt's® Tomato Paste
  • 1 can (12 oz each) evaporated milk
  • 1/2 cup butter, softened
  • 16 slices whole grain artisan or Italian bread
  • 8 slices (1 oz each) part-skim mozzarella cheese
  • 8 slices (3/4 oz each) Cheddar cheese
  • 1 cup solid-pack pumpkin
  • 1/2 cup grated Parmesan cheese

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  1. Heat oil in large saucepan over medium-high heat. Add onion and carrot; cook 2 to 3 minutes or until onion is tender. Add garlic; cook 1 minute more or until fragrant.
  2. Add water, tomato sauce and tomato paste to saucepan; stir to combine. Reduce heat and simmer 15 minutes or until thickened slightly, stirring occasionally.
  3. Remove soup from heat. Carefully blend mixture in saucepan with hand-held immersion blender until smooth. Stir in milk and keep warm; set aside.
  4. Make grilled cheese sandwiches by buttering 1 side of each bread slice. Place 1 slice each of mozzarella and Cheddar cheese on half the bread on the non-buttered side. Spread 2 tablespoons pumpkin on non-buttered side of remaining bread slices; place pumpkin side down over cheese. Cook sandwiches in large skillet over medium heat until both sides are golden brown and cheese is melted. Let sandwiches stand 2 minutes; serve with soup sprinkled with Parmesan cheese.
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Nutrition Information
Calories: 626 View complete nutrition information
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Overall Rating

Jannie November 05, 2014

Great idea to use pumpkin...really good on Ezekiel bread...very excellent soup. Made it in a Vita Mix with fresh basil,too. Substituted the evaporated milk and oil with coconut oil and coconut milk.