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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 & Roasted Red Pepper Soup with Pimento Grilled Cheese

This Tomato and Roasted Red Pepper Soup with Pimento Grilled Cheese has yummy roasted vegetables blended until smooth then use creamy grilled cheese to dip.
Course Main Dish
Cuisine Sandwich, Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings


  • immersion blender


Tomato & Roasted Red Pepper Soup

  • 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
  • 1/4 cup heavy whipping cream

Pimento Grilled Cheese

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


Tomato & Roasted Red Pepper Soup

  • Start by preheating the oven to 350-degree oven.
  • Chop the tomatoes and then core and slice the red peppers.
  • Place the vegetables on a baking sheet and drizzle with 2 Tbs oil..
  • Roast the vegetables for 40 minutes.
  • Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock, and sugar.
  • Set to low/medium heat and bring to a low boil for 10 minutes.
  • To finish off add some heavy whipped cream then use an immersion blender to cream the soup.

Pimento Grilled Cheese

  • Mix the mayo, cheese, and pimento in a bowl.
  • Slice and spread butter onto one side of the bread.
  • 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.


Tips for making Tomato & Roasted Red Pepper Soup:
  • If you do not have an immersion blender, add 3-4 ladle fulls of soup into a blender then add back into the pan.