“Make Ahead Weeknight Meals – Menu Eleven”

Hey ya’ll! It’s soup season. Chilly fall nights call for a tummy warming meal to take that chill away. You can’t go wrong with my Make Ahead Weeknight Meals – Menu Eleven. This menu consists of the classic tomato soup and grilled cheese sandwiches. A true kid favorite and sure to satisfy every adult.

My Tomato Red Pepper Soup is flavorful and quick to make in about 45 minutes. What’s even better, make the soup the night before, cool and refrigerate. Next night, heat soup and make grilled cheese sandwiches to go along with this deliciously easy soup. As with most recipes with tomatoes, they always taste better the next day as the flavors meld together.

Make Ahead Weeknight Meals – Menu Eleven

Prepare soup by sauteing onion and red bell pepper in Olive oil until soft. Add in garlic and cook for one minute. Pour in tomatoes, chicken broth, and basil. Bring to boil then reduce heat to simmer. Cover and cook 20 minutes. When ready yo serve, ladle into bowls, topping with snipped basil if desired. My Tomato Red Pepper Soup is on the chunky side. So if you want a creamy soup, whiz in a blender or with an immersion blender until the right consistency is achieved. This soup is undeniably savory and a hint of sweet and sure to become a weeknight during these chilly months.

Make Ahead Weeknight Meals – Menu Eleven

Making the perfect side for Tomato Red Pepper Soup is the classic grilled cheese. Every kids favorite and a breeze to make. Didn’t you just love dunking your cheese sandwich in tomato soup when you were a kid? Who are we kidding? We still do as adults and I see nothing wrong with that at all. I used plain old Kraft American cheese slices like my Mom used to do. This classic sandwich never gets old. Cut into sticks for the fun of it.

Make Ahead Weeknight Meals – Menu Eleven

Need a quick weeknight meal, add this soup and a classic grilled cheese to your meal plan. You and your family will be some happy campers. The recipe makes about 6 servings. Have leftovers, pack a lunch the next day. You’ll be amazed how such a quick recipe can be this amazing. Enjoy!

Tomato Red Pepper Soup

2 T. Olive oil

Two – 14.5 cans crushed tomatoes

2 – medium red bell peppers, diced

3/4 cup chopped Vidalia onion

2 garlic cloves, finely minced

1/4 cup snipped fresh basil

1 1/2 cups low-sodium chicken broth

2 T. heavy cream

1 T. honey

Salt and black pepper to taste

Fresh basil, for garnish

In a large saucepan, heat Olive oil over medium-high heat. Add in onion and red pepper, cooking for 5 to 7 minutes until soft and tender.

Stir in garlic and cook for 1 minute.

Add in tomatoes, chicken broth, and basil. Bring to boil then reduce heat to simmer. Cover and cook for 20 minutes.

Stir in heavy cream and honey. Heat through and adjust seasonings to taste.

Ladle soup in serving bowls and top with more basil.

Note: If a creamier soup is desired, use an immersion blender or blender to smooth half or all the soup. Don’t want added sugar, omit honey. This soup is delicious without.