Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
"A wonderful soup and sandwich combo for lunch or dinner."
Serves 6 | Prep Time 10 minutes | Cook Time 45 minutesWhy I Love This Recipe
Tomatoes turn sweet when roasted with red peppers. Blended into a smooth soup. Don't forget a gooey grilled cheese with pimento to dip into it.
Ingredients You'll Need
Tomato & Roasted Red Pepper Soup
1 small sweet onion chopped
3 garlic cloves minced
1 red pepper chopped
3 roma tomatoes chopped
2 Tbs oil
28 ounces tomato puree
1 Tbs sugar
1 cup chicken/vegetable stock
Pimento Grilled Cheese
8 pieces bread
1-1/2 cup colby jack cheese
1 tsp chopped pimentos
2 Tbs butter
Directions
Tomato & Roasted Red Pepper Soup
Chop up the vegetables: tomatoes, red pepper and onion.
Mix these together in 2 Tbs oil.
Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
Pimento Grilled Cheese
Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
Add soup to the bowl and plate the grilled cheese. Enjoy!
