Tomato & Roasted Red Pepper Soup
Preheat oven to 350-degree. Chop the tomatoes & core and slice the red peppers. Place on a baking sheet and drizzle with 2 oil. Roast for 40 minutes.
1
Add to a large stockpot with garlic, puree, stock, and sugar. Set to low/medium heat and bring to a low boil for 10 minutes.
2
To finish off, add some heavy whipped cream, then use an immersion blender to cream the soup.
3
For the sandwich, mix the mayo, cheese, and pimento in a bowl.
4
Spread butter on one side. Add pimento cheese onto and top with the other slice of bread & butter. Put butter side down to a pan on medium/high heat.
5
Cook 3 minutes, flip, then 3 more minutes until the middle is melted. Serve soup & sandwich together. Enjoy!
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