OverviewCals/servingServings1026 Prep timeCook timeTotal time10 mins20 mins30 minsThis summer-inspired soup is full of flavor I can tell. It’s loaded with veggies and it’s super refreshing. It goes well with crackers, grisins or just these perfectly delicious pimento loaded sandwiches. In order to develop the best flavor, you need to use pre-roasted tomatoes because they are full of smoky flavor and they are super delicious prepared this way. All you have to do is to cook up some veggies together and put the chicken broth in the pot. Let them all merry together with flavor and puree until creamy nice and fragrant. Enjoy cold or warm with the most delicious pimento loaded sandwiches. Enjoy. IngredientsTomato Basil Soup2 tsp. olive oil1/2 cup finely diced onion1/2 cup finely diced carrot1/2 cup finely diced celery2 tsp. sea salt, divided1/4 tsp. fresh ground black pepper, divided3 garlic cloves, minced2 tbsp. tomato paste1/2 cup red wine, like Pinot Noir2 (28 oz.) cans fire-roasted crushed tomatoes2 cup low-sodium vegetable broth1 to 2 tsp. sugar1 cup lightly packed chopped fresh basilPimento Cheese6 tbsp. nonfat Greek yogurt6 tbsp. minced pimento3/4 cup (3 oz.) shredded low-fat cheddar cheese3 tbsp. shredded Monterey jack cheese1/2 tsp. garlic powder1/2 tsp. onion powder8 slices whole wheat or whole grain bread8 tsp. light butterDirectionsTomato Basil Soup Heat a Dutch oven or large pot over medium heat. Stir in the first 4 ingredients, 1/2 tsp. sea salt and 1/8 tsp. black pepper. Cook, stirring occasionally for about 15 minutes. Stir in the garlic and cook for another minute. Stir in the tomato paste and cook, stirring constantly, for 2 minutes. Stir in the wine and bring to a simmer. Simmer until the wine has almost completely evaporated, about 7 minutes. Stir in the tomatoes, vegetable broth, remaining salt, pepper, and sugar. Bring to a simmer and simmer, stirring occasionally, for 30 minutes. Add the basil and simmer for 15 minutes. Using an immersion blender, puree the soupPimento Cheese In a medium bowl, mix together, yogurt, pimento, cheeses, garlic powder, and onion powder. Spread butter on one side of each slice of bread. Turn the bread over. Place about 3 tbsp. of cheese mixture on four slices of bread. Top with remaining slice, being sure butter side is up. Heat a non-stick skillet over medium heat. Add the sandwiches and cook for 2 minutes, or until bread is slightly browned. Turn the sandwiches over and cover the skillet. Cook for another 2 minutes. Serve with the soup. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.