Tuna Melt & Roasted Red Bell Pepper Soup Combo

This is our house sandwich & soup combo - Tuna Melt & Roasted Red Bell Pepper Soup.

I made cute soft round buns and thought we would have light sandwich dinner. J likes tuna salad always, but we just had one day before at a local French bakery/cafe. How about to make it hot sandwich? J loves cheese always. Tuna melt!
 
I like tuna salad with a lot of herbs - dill, tarragon, parsley, chive, and usually add French cornichons, capers, shallots, Dijon mustard, lemon juice, generous freshly cracked black pepper. Also a little bit mayo. But we are not mayo fans; this tuna was pretty moist; we were going to cover tuna with melting cheese blanket. Hence, we skipped mayo. Cheese was Baby Swiss. Creamy and cheesy, nicely melting on tuna salad & sliced Italian tomatoes. Yum yum.

Since this was dinner, I wanted to make it a little more substantial. Roasted red pepper soup was my choice. Sweet, flavorful, and easy to make. Also fun to decorate our soup with heavy cream pencil.

Roasted Red Bell Pepper Soup
SERVES 2

2 red bell pepper
1 tbs olive oil
1 small onion, chopped
1 fresh rosemary
2 cup vegetable soup stock
1 tbs tomato paste
dash of paprika 
salt & pepper for taste (I used French Espelette pepper)
heavy cream

1. Broil red bell peppers until all sides were somewhat blackened, place roasted peppers in a ziplock bag, rest for 20 min, peel off blackened skins, remove stem and inside seeds, chop peppers roughly
2. Heat oil in a pan, saute onion and rosemary until soften, about for 5 min, add soup stock and peppers, bring to boil, cover and reduce heat to low, simmer for 20 min
3. Add tomato paste and puree soup
4. Sprinkle paprika and adjust taste with salt and pepper, serve with some drops of heavy cream