There are tons and tons of tomato soup and grilled cheese sandwich recipes out there in the blogosphere, but there’s always room for one more right? After reviewing a handful of recipes, we picked and chose aspects of each that we liked to create our own version. Instead of using sugar, we substituted in a red bell pepper for sweetness and a bonus color boost. Also, while some recipes called for blanching and peeling the skin off the tomatoes, we’ve opted to keep the skin on for extra fiber. Any leftovers can be cooled and then portioned in zip-lock bags to be frozen for up to 3 months. If you’d like a richer tomato soup, just whisk in some cream prior to serving.
