Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese

Preheat oven to 350. Chop tomatoes & pepper. Place on baking sheet & drizzle with oil. Roast for 40 minutes. 

Add to a large pot with garlic, puree, stock, & sugar. Set to low/medium heat and bring to a low boil for 10 minutes.

Add heavy whipped cream, then use an immersion blender to cream the soup.

For the sandwich, mix the mayo, cheese, and pimentos in a bowl.

Spread butter on one side. Top with pimento cheese then top with other slide of buttered bread. Cook on med/high heat.

Cook 3 minutes, flip, then cook 3 more minutes until the middle is melted. Serve with the tomato soup.