Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
  • 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
  2. Chop up the vegetables: tomatoes, red pepper and onion.
  3. Mix these together in 2 Tbs oil.
  4. Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
  5. Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
  6. Pimento Grilled Cheese
  7. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
  8. 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.
  9. 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.