Grilled Cheese Dippers with Roasted Red Pepper and Tomato Soup
- Heat oven to 400°. In a medium bowl, combine tomatoes, onion, bell peppers, garlic and oil. Place on baking sheet and roast for 20 minutes or until vegetables are tender.
- In a medium pot, add vegetable mixture, tomatoes, tomato paste and chicken broth. Bring to a boil and reduce heat to low. Simmer for 10 minutes. Transfer tomato mixture to a blender and process until smooth. Return mixture to the pot and add almond milk. Cook for another 10 minutes. Season to taste with salt and pepper.
- Meanwhile, remove crust from each slice of bread. Using a rolling pin, roll each slice to a 1/4-inch thickness. Place 1 slice of cheese on bread. Roll tightly and reserve. Repeat with remaining ingredients.
- In a medium pan over low heat, melt butter. Place dipper in a pan and cook for 5 minutes on each side or until dipper is golden brown.
- Serve dippers with soup.
TIP: Room temperature cheese works best for the perfect roll.
Recipe Courtesy of Chef Audrey, ALDI Test Kitchen