Roasted Tomato-Pumpkin Spice Bisque

Ingredients

Roasted Tomato-Pumpkin Spice Bisque

8 large Roma tomatoes, halved lengthwise
1 large onion, quartered
4 garlic cloves, peeled
2 tablespoons olive oil
Salt and pepper
3 cups vegetable broth
1 1/2 cups solid packed pumpkin
1 to 3 teaspoons sugar
1 teaspoon minced fresh oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 cup heavy whipping cream
6 ounces Keystone Farms Cheese Pumpkin Spice Cheddar (1 1/2 cups)

Grilled Cheese Croutons

4 slices firm white bread
8 ounces Keystone Farms Cheese Asiago
2 tablespoons butter, softened
Fresh oregano sprigs, optional

Instructions

Roasted Tomato-Pumpkin Spice Bisque

1 Heat oven to 450°F.
2 Place the tomatoes, onion and garlic on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange tomato mixture in a single layer. Season with salt and pepper.
3 Bake for 20-25 minutes or until onion is tender, stirring once.
4 Combine the vegetable broth, pumpkin and tomato mixture in a Dutch oven. Process bisque, in batches, in a blender or with an immersion blender until smooth. Return to the pan.
5 Whisk in the sugar, oregano, paprika, cinnamon and cayenne pepper. Bring bisque just to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring frequently. Reduce heat to low. Whisk in cream; heat through. Gradually whisk in Pumpkin Spice Cheddar until melted. Remove from the heat. Season with salt and pepper.

Grilled Cheese Croutons

1 Top two slices of bread with Asiago. Top with remaining bread. Spread butter on the outside of sandwiches.
2 Toast one sandwich, covered, in a large skillet over medium heat for 2-3 minutes or until the side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheese is melted. Repeat step with remaining sandwich. Cut into 1-inch cubes.
3 Top bisque with croutons. Garnish with oregano if desired.