The Pioneer Woman Tasty Kitchen
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Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese

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Level: Easy

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Description

Tomatoes turn sweet when roasted with red peppers. This recipe calls for belnding them into a smooth soup. Don’t forget a gooey grilled cheese with pimento to dip into it! A wonderful soup and sandwich combo for lunch or dinner.

Ingredients

  • 3  Roma Tomatoes, Chopped
  • 1  Red Pepper, Chopped
  • 1 slice Small, Sweet Onion, Chopped
  • 2 Tablespoons Oil
  • 3 cloves Garlic, Minced
  • 28 ounces, fluid Tomato Puree
  • 1 cup Chicken Or Vegetable Stock
  • 1 Tablespoon Sugar
  • FOR THE PIMENTO GRILLED CHEESE:
  • 2 Tablespoons Mayonnaise
  • 1-½ cup Colby Jack Cheese
  • 1 teaspoon Chopped Pimentos
  • 2 Tablespoons Butter
  • 8 slices Bread

Preparation

Toss tomatoes, red pepper, and onion with oil. Place on a baking sheet then roast in a 350ºF oven for 40 minutes.

Once they are roasted, add to a large stockpot with minced garlic, tomato puree, stock and sugar. Cook over low to medium heat.

For the pimento grilled cheese, mix mayo, cheese and pimentos in a bowl. Spread butter on the bread.

Spread the pimento cheese mixture on the unbuttered side of the bread. Assemble the sandwiches with the buttered side out. In a hot skillet or pan, cook as you would any grilled cheese, cooking for 3 minutes before flipping. Cook an additional 3 minutes on the other side, until the cheese is completely melted.

Ladle soup into bowls and plate with the grilled cheese sandwiches. Enjoy!

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