This time of year things are quite busy. Every night there is something to do in the way of holiday preparation. Add in the regular busy schedule with school, activities, and meetings, and it doesn’t leave much time for dinner prep.
With my meal planning for the next few weeks, I have put together a few freezer meals, pulled out some 30 minute meal recipes from the arsenal, and got the ingredients for a one pot meals so that we can spend more time enjoying holiday fun and less time cooking and cleaning up.
A few nights ago, the weather was pretty chilly and very cloudy, and I thought it would be the perfect night for soup and paninis. So I whipped up some creamy roasted red pepper soup with ham and swiss paninis.
This recipe is simple, and is so much better than soup from a box or can.
Roasted Red Pepper Soup
1 Tbs butter
1 Tbs extra virgin olive oil
1 large sweet onion chopped
2 cloves of garlic minced
2 – 15 oz jars of roasted red peppers drained and chopped
2 Cups chicken stock or vegetable stock
1 cup half and half or cream
2 tsp dried thyme
Salt and Pepper to taste
In a large pot over medium heat at butter and olive oil. Then, add onions and garlic and cook until soft, about 2 or 3 minutes stirring occasionally. Next, add red peppers, salt, and pepper, and continue to sauté for another 2 or 3 minutes. Add chicken stock. Bring to a simmer and cook for 10 – 15 minutes.
Turn off heat, and let the mixture cool slightly. Using an immersion blender, food processor, or blender, blend the soup until desired consistency.
Finally, stir in cream, and serve.
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