Tomato Pumpkin Soup with Grilled Cheese Croutons
Ingredients
1 can Bianco DiNapoli Crushed Tomatoes
1 cup of roasted pumpkin – i.e. kabocha, butternut, acorn
1/2 onion, minced
2 garlic cloves, sliced
2 cups Aneto Vegetable Stock
1 tsp fresh sage, reserve some for garnish
1 tsp Kosher salt
1 tsp ground pepper
Sicilian Extra Virgin Olive Oil, for garnish
Grilled Cheese
Makes 4 sandwiches
Loaf of whole grain bread
8 oz Gruyere, grated
1 oz Parmigiano Reggiano, grated
2 tbsp salted butter
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DIRECTIONS
Sweat onions and garlic in a heavy bottomed pot, stirring frequently until translucent, about 10 minutes. Add salt and minced sage and saute for another 2 minutes.
Add tomatoes, pumpkin and broth. Stir and reduce heat to medium low to allow the soup to a low simmer for another 10 minutes.
Blend the soup either using an immersion blender for a chunkier texture, or a blender for a completely smooth texture. Set aside while you assemble the grilled cheese.
Heat a griddle or cast iron pan over medium high heat.
Butter the outside pieces of bread and pile the grated Gruyere on the inside of one slice.
Grill one sandwich at a time. For a crispy exterior, sprinkle a little parm on the griddle and place a sandwich on top. After a few minutes peek under the sandwich to see if it’s done – golden brown in color. Flip and cook again on the other side.
Serve the grilled cheese as a side to the soup or cut into squares and pile on top like croutons. Add a sprinkle of reserved sage and a drizzle of olive oil to finish the soup.