Tomato & Roasted Red Pepper Soup
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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.
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.
To finish off, add some heavy whipped cream, then use an immersion blender to cream the soup.
For the sandwich, mix the mayo, cheese, and pimento in a bowl.
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.
Cook 3 minutes, flip, then 3 more minutes until the middle is melted. Serve soup & sandwich together. Enjoy!
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Bottom Left of the Mitten
Wife, Mom, blogger, book & craft beer lover from Bottom Left of Pure Michigan.
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