• Cooking Time: 45 minutes
• Servings: 6
• Preparation Time: 10 minutes
• 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

1. Tomato & Roasted Red Pepper Soup
3. Chop up the vegetables: tomatoes, red pepper and onion.
4. Mix these together in 2 Tbs oil.
5. Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
6. Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
7. Pimento Grilled Cheese
9. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
10. 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.
11. Add soup to the bowl and plate the grilled cheese. Enjoy!

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.