The rain is coming down pretty hard in Miami today! Thankfully, I spent a pretty great birthday yesterday watching the Heat win and today it seems like the world is sad that it can’t wear red and white to celebrate, too!
Every time there is a thunderstorm in Miami, all I want to do is be home reading a book by a window. I also get the urge to make a delicious soup. I found these delicious Roasted Red Pepper soup and 5-Way Grilled Cheese sandwich. Check them out below.
What do YOU do on rainy days? Let us know in the comments below or on facebo0k.com/thesobremesa.
Find the recipe at: http://www.tasteofhome.com/recipes/Roasted-Red-Peppers-Soup
- 1 large sweet onion, chopped
- 2 teaspoons butter
- 2 garlic cloves, minced
- 2 jars (15-1/2 ounces each) roasted sweet red peppers, drained
- 2 cups vegetable broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1 cup half-and-half cream
- In a large saucepan, saute onion in butter for 2-3 minutes or until tender.
- Add garlic; cook 1 minute longer.
- Stir in the red peppers, broth, basil and salt. Bring to a boil.
- Reduce heat; cover and simmer for 20 minutes. Cool slightly.
- In a blender, cover and process soup in batches until smooth.
- Remove 1 cup to a small bowl; stir in cream.
- Return remaining puree to pan.
- Stir in the cream mixture; heat through (do not boil). Yield: 6 servings.
Find the recipe at: http://www.topsecretrecipes.com/Mimis-Cafe-Five-Way-Grilled-Cheese-Recipe.html
- 1/2 cup butter (salted), softened
- 1 teaspoon finely minced garlic (about 1 clove)
- 1/4 teaspoon minced parsley
- 8 slices sourdough bread
- 3/4 cup shredded Parmesan cheese
- 4 slices Swiss cheese
- 4 slices cheddar cheese
- 4 slices Monterey Jack cheese
- 4 slices mozzarella cheese
- Combine butter, garlic, and parsley in a small bowl.
- Preheat a large saute pan or griddle pan to medium heat. The pan should be big enough to fit two slices of sourdough bread.
- Spread garlic butter on one side of each slice of sourdough bread.
- Cut the crust off of the left and right ends of each slice of bread -- leave the crust on the top and bottom.
- Sprinkle Parmesan cheese onto a plate, and then turn each slice of bread over onto the cheese so that it sticks to the garlic butter.
- Allow the excess cheese to fall off the bread, then gently place each slice of bread, cheese-side-down, onto the hot pan.
- Immediately place a slice of Swiss and a slice of cheddar on one slice of bread, and then place a slice of Jack and a slice of mozzarella on the other slice of bread.
- In 2 1/2 to 3 1/2 minutes, when the Parmesan cheese has browned, use a spatula to flip one slice of bread over onto the other, and then remove the sandwich from the pan.
- Let the sandwich sit for 1 minute, then slice it diagonally through the middle and serve hot.