Growing up in Southern California, one of my favorite family buffet restaurants was Souplantation. I loved their fresh salad bars, hearty soups, baked goods, and seasonal specialties like their Pesto Pumpkin Bisque. Even though Souplantation closed in 2020, I can still recreate some of my favorite dishes at home with this official recipe!
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Souplantation Pesto Pumpkin Bisque Recipe
A taste of autumn from one of my favorite SoCal family buffet restaurants right in your kitchen.
About Souplantation
Souplantation (also known as Sweet Tomatoes in some locations) was a beloved family-friendly buffet chain in Southern California. Known for its fresh salad bars, hearty soups, baked goods, and seasonal dishes like Pesto Pumpkin Bisque, it was a go-to for families seeking healthy, tasty meals. Though it closed nationwide in 2020, the flavors remain memorable—and with this official recipe, you can bring a little Souplantation magic to your home.
Pesto Pumpkin Bisque Ingredients
- 1 lb Roma tomatoes
- 1 tsp Extra virgin olive oil
- 1/4 tsp Kosher salt
- 4 tbsp Butter
- 3/4 cups Chopped yellow onion
- 4 tsp Finely minced garlic clove
- 15 oz can Pumpkin puree
- 5 tbsp Tomato paste
- 3 cups Water
- 2 1/4 tbsp Vegetable bouillon
- 1 1/2 tsp Paprika
- 1/2 tsp Kosher salt
- 1/3 tsp Ground black pepper
- 1 cup Half and half
Pesto Pumpkin Bisque Directions
- Pre-heat oven to 375°F.
- Wash tomatoes and remove core. Cut in half lengthwise.
- In a medium bowl, combine olive oil, kosher salt, and ground black pepper with the tomatoes. Toss to coat evenly.
- Place tomatoes on a parchment-lined sheet pan and roast for 20 minutes or until slightly charred. Set aside.
- In a 4-quart pot, melt butter. Add onions and garlic, sauté over medium heat for 6 minutes until onions are translucent.
- Add pumpkin puree and tomato paste, sauté for 4 minutes, stirring frequently.
- Add water, vegetable bouillon, paprika, kosher salt, black pepper, and roasted tomatoes. Blend with an immersion blender until smooth.
- Add half and half and cook over medium heat for 10 minutes. Serve warm.
How to Make Basil Pesto Croutons
Makes 4 cups
- 4 cups plain cut croutons
- 5 tbsp basil pesto sauce
- Pre-heat oven to 325°F.
- In a medium bowl, combine croutons and pesto sauce until evenly coated.
- Transfer to a baking pan and bake for 5 minutes or until toasted.
Top your Pesto Pumpkin Bisque with these delicious croutons for the perfect finishing touch!
Source: Souplantation Official Recipe
Image Source: pinterest.com/souplantation