Go Back
+ servings
tomato and roasted red pepper soup in a bowl with sliced pimento grilled cheese sandwiches next to it on a tin tray with parchment paper

Tomato and Roasted Red Pepper Soup with Pimento Grilled Cheese

This tomato and roasted red pepper soup is served with pimento grilled cheese to dunking into the creamy soup recipe.
Course Main Dish
Cuisine American
Keyword pimento grilled cheese, red pepper soup, tomato soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings


  • immersion blender
  • large stockpot
  • large saute pan
  • spatula
  • ladle


Tomato & Roasted Red Pepper Soup

  • 1 small sweet onion chopped
  • 3 garlic cloves minced
  • 1 red pepper chopped
  • 3 roma tomatoes chopped
  • 2 tablespoons oil
  • 28 ounces tomato puree
  • 1 tablespoon sugar
  • 1 cup chicken/vegetable stock
  • 1/4 cup heavy whipping cream

Pimento Grilled Cheese

  • 8 pieces bread
  • 1-1/2 cup colby jack cheese
  • 1 teaspoon chopped pimentos
  • 2 tablespoons butter
  • 2 tablespoons mayonnaise


Tomato and Roasted Red Pepper Soup

  • Start by preheating the oven to a 350-degree oven.
  • Chop the tomatoes and then core and slice the red peppers.
    3 roma tomatoes, 1 red pepper
  • Place the vegetables on a baking sheet and drizzle with 2 Tbs oil.
    2 tablespoons oil
  • Roast the vegetables for 40 minutes.
  • In the stockpot, add a little bit of oil and sautee the sweet onion.
    1 small sweet onion
  • Add the minced garlic, puree, chicken/vegetable stock, and sugar.
    3 garlic cloves, 1 tablespoon sugar, 1 cup chicken/vegetable stock, 28 ounces tomato puree
  • Remove the roasted vegetables from the oven, add to the stockpot.
  • Set to low/medium heat and bring to a low boil for 10 minutes.
  • Add the heavy whipped cream then use an immersion blender to cream the soup.
    1/4 cup heavy whipping cream

Pimento Grilled Cheese

  • Mix the mayo, cheese, and pimento in a bowl.
    1-1/2 cup colby jack cheese, 2 tablespoons mayonnaise, 1 teaspoon chopped pimentos
  • Slice and spread butter onto one side of the bread.
    8 pieces bread, 2 tablespoons butter
  • Add the pimento mixture onto the other side of the bread. Then top with the other slice of bread and butter.
  • Add the sandwich butter side down to a pan on medium/high heat. Cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.


Visit YouTube for a video of how to make this Tomato and Roasted Red Pepper Soup with Grilled Cheese


Tips for making this recipe:

  • If you do not have an immersion blender, add 3-4 ladles full of soup into a blender then add back into the pan.
  • To store: add the soup and sandwiches in separate covered containers. Eat within 3 days. Reheat the sandwich in the air fryer and the soup on the stovetop or microwave. See the storage section in the post for how to freeze this soup recipe.