Tomato & Roasted Red Pepper Soup With Pimento Grilled Cheese

• 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
• 1-1/2 cup Colby Jack Cheese
• 1 teaspoon Chopped Pimentos
• 2 Tablespoons Butter
• 8 slices Bread

1. Toss tomatoes, red pepper, and onion with oil. Place on a baking sheet then roast in a 350u0b0F oven for 40 minutes.
2. Once they are roasted, add to a large stockpot with minced garlic, tomato puree, stock and sugar. Cook over low to medium heat.
3. For the pimento grilled cheese, mix mayo, cheese and pimentos in a bowl. Spread butter on the bread.
4. 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.
5. Ladle soup into bowls and plate with the grilled cheese sandwiches. Enjoy!

tomatoes, red pepper, sweet onion, oil, garlic, tomato puree, chicken, sugar, mayonnaise, cheese, pimentos, butter, bread

Taken from tastykitchen.com/recipes/soups/tomato-roasted-red-pepper-soup-with-pimento-grilled-cheese/ (may not work)