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Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
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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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