Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper
Roasted peppers, tomatoes and onions make the base for this delicious Tomato & Roasted Red Pepper Soup. Make a side of Pimento Grilled Cheese sandwiches for the ultimate soup & sandwich combination.
Let’s start off Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.
What TV show pairs well with soup & sandwiches?
Mitten Movie Night was moved this week from Friday when it usually is to tonight. We saved it because it’s a big TV night at our house. It’s The Walking Dead season finale. Are you a fan? I found last season kind of bland but this season has certainly made up for it minus the first episode.
What beer pairs well with Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese?
The beer: Guinness Golden Ale.
Now enough about zombies and on to the food!
This soup is so easy! The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called an ‘immersion blender’. I recently used it to make an amazing Asparagus Soup for another Sunday Supper. I was trying to recreate a favorite of mine and it turned out perfect!
How to make Tomato & Roasted Red Pepper Soup:
This soup is just a 4 step process: 1) Chop up the vegetables.
2) Mix these together in 2 Tbs oil.
3) Place on a baking sheet then roast them in a 350-degree oven for 40 minutes.
4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock, and sugar.
Set to low/medium heat while you make up the grilled cheese.
For the grilled cheese you could use any kind of bread. This sandwich is made with English Muffin Bread that Little A and I made. He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well.
How to make Pimento Grilled Cheese:
Mix the mayo, cheese, and pimento in a bowl.
Slice and spread butter on the bread.
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.
This sandwich is perfect for dipping.
After your grilled cheese is nice and toasty and the soup is nice and roasty your ready.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this weeks host Rini from Healing Tomato. What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:
Sunday Supper Recipes Using Fresh Tomatoes
Chicken Recipes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
Main Courses
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
Side Dishes
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
Snacks
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
- 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
- 8 pieces bread
- 1-1/2 cup colby jack cheese
- 1 tsp chopped pimentos
- 2 Tbs butter
- 2 Tbs mayonnaise
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
|
|
- Chop up the vegetables: tomatoes, red pepper and onion.
- Mix these together in 2 Tbs oil.
- Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
- Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
- Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
- 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.
- Add soup to the bowl and plate the grilled cheese. Enjoy!
Porcupine Meatballs and Zoodles
Tender turkey meatballs filled with rice then added on top of a bed of zucchini noodles. Serve with chunky vegetables, spaghetti sauce, and Parmesan. Porcupine Meatballs and Zoodles is the perfect dinner for when you are craving a different kind of Italian dish.
You know….I love carbs. I L-O-V-E them. Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini. Oh, zucchini! Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious. How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.
It’s funny to think that this was one of the very first recipes that I put on my blog. Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look. And this one needed it….badly! While the pictures were bad, I will give myself a little credit in the fact that I had basically 0.2% experience in photography. So on to the recipe that got this all started only with better pictures.
How to make Porcupine Meatballs and Zoodles:
First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it gives the best taste.
Cook the rice according to package directions.
Once the rice has cooled add it to your turkey and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto a greased baking sheet.
At this time preheat the oven to 350 degrees.
Prepare your ‘zoodles’ using a spiralizer.
Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil.
Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.
In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce.
Assemble this beautiful ‘pasta’ by taking all the vegetables and zoodles, top with meatballs then finally pour sauce over the top of your meatballs.
Sprinkle with Parmesan.
Tips for making Porcupine Meatballs and Zoodles:
- Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This recipe has been updated with photos & recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 pound ground turkey
- 1 pkg beef flavored rice cooked to package directions
- 1 small yellow onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 1 jar spaghettic sauce
- 1 egg
- 2 pieces bread toasted
- 2 medium zucchini
- 2 Tbs olive oil
- Parmesan for sprinkling
Ingredients
Porcupine Meatballs
Zoodles
|
|
- Cook the rice according to package directions then…...and this is *Important*…let it cool!
- Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
- Preheat the oven to 350 degree.
- Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
- Both the meatballs and the zoodles now go into the oven for 35 minutes.
- In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
- Sprinkle with Parmesan. Enjoy!
Tips for making Porcupine Meatballs and Zoodles:
- Let the rice completely cool before adding to the meatball mixture. Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs.
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