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Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese


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"A wonderful soup and sandwich combo for lunch or dinner."

Serves 6 | Prep Time 10 minutes | Cook Time 45 minutes

Why 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!


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