This soup is very tasty, can be put on several hours before guests arrive, and is not a truly heavy soup.

Tortellini Soup
2 cloves garlic -- pressed
1 tablespoon margarine
3 cans chicken broth
1 15-oz can chopped spinach -- undrained and cut up
1 14.5-oz can stewed tomatoes -- undrained and cut up
1 19-oz box tortellini (cheese or beef, your choice)* -- frozen
Parmesan cheese
Press garlic into the crock of a crockpot, add the margarine and put in microwave and nuke on high for approximately 1 1/2 minutes. Place crock in crockpot and add chicken broth. Put spinach in a bowl and cut up some more (I use scissors to do this); add to crockpot. Put tomatoes in a bowl and cut up (I use scissors to do this, too) add to crockpot. Cook on low for approximately 3 hours. Add frozen tortellini; continue cooking on low for another hour. Serve with Parmesan cheese sprinkled over the top and French rolls or bread.
*I like three cheese.

Although I not tried the recipe below, it seems that it would not be heavy and would also be good for your progressive dinner.

Marinated Tomatoes

T&T by Cathy in TX @CNC I made this during this summer, and moved it into my "Yes" file. Here are some comments that Cathy made when she posted it. I agree with the notation to slice them... the flavor doesn't seem to penetrate into the wedges too well. Cathys Answer to "what did you think of it?" : "Suits my taste fine. Some may want to add water to take the edge off the vinegar, as the longer the tomatoes sit, the tangier they get. I like about a teaspoon more sugar in mine, too. I didn't wedge the tomatoes, just peeled and sliced them. Would be good to add sliced cucumbers, too. "
3 T. chopped fresh parsley leaves
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. seasoned salt
1/2 t. ground pepper
3/4 t. dried thyme
3/4 c. vegetable oil
1/2 c. red wine vinegar
2 to 3 green onions, chopped
4 to 6 large tomatoes, each cut into 6 wedges

Either one of these soups would seem to fit the bill. I've made them both the day before but only up to the part before adding the cream.

ROASTED RED PEPPER SOUP (originally posted by chase)

4 Red Bell Peppers,roasted, seeded and peeled
2 TBSP Butter (or margarine)
1 Red onion,chopped
2 Garlic cloves,minced
4 cups Chicken broth
1 TBSP Lemon Juice
Salt & Pepper to taste

Saute onions and garlic in butter until soft. Add red peppers. Cook for 2 or 3 minutes. Add broth cover and simmer for 20 minutes. Add lemon juice. Process in food processor until smooth. Season with salt and pepper. Place back on stove until ready to serve.

NOTE: To roast the peppers place whole peppers under the broiler or on a hot grill. Turn peppers until blackened on all sides. Place hot peppers in a plastic bag and tie shut. When the peppers have cooled completely remove from the bag. Remove all the skin and seeds.

ROASTED GARLIC SOUP WITH PARMESAN CHEESE
(from David at THS Cooking forum)

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Serves 4.

Note from me: I usually just cut the tops off 2 or 3 (depending on size) whole bulbs of garlic instead of the 26 garlic cloves in the first step and use ½ tsp. dried thyme if fresh is not available. Dont leave out the lemon wedges.

This salad has a lighter flavor than many spinach salads.

LEMON SPINACH SALAD

½ lb. sliced mushrooms
1 lb. young spinach leaves, washed and stemmed
6 Tbs. olive oil
2 Tbs. lemon juice
¼ tsp. salt
1 Tbs. grated Parmesan cheese
1 clove garlic, slivered
Finely grated rind of ½ lemon
1 hard cooked egg
Freshly ground black pepper

Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss.

Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired.

Sounds like a terrific way to bring in the New Year. Enjoy!

I was going to suggest the Roasted Red Pepper soup as well. You can make the whole thing a day ahead. Red Peppers can be roasted any time and frozen or stored in the fridge for a week, making assmbly even easier. I often add a dollop of sour cream or creme fresh to the top.

Here is a great festive salad recipe from Alexa.Easy, delicious and impressive which is as good as a recipe gets!

Alexa's Autumn Salad With Cranberry Vinaigrette

1/2 Cup chopped walnuts
1/4 Cup cranberries
1/4 Cup balsamic vinegar
1 Cup red onion chopped
1 Tbl Maple Syrup Brown Sugar or Honey
1 Tbl Dijon-style prepared mustard
1 Cup vegetable oil
salt and pepper to taste
10 Cup mixed salad greens rinsed and dried
2 Anjou Pears cored and thinly sliced.

Toast the walnuts for 8 to 10 minutes in a 350F oven, or until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, syrup, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper. In a salad bowl, toss together the greens, pears, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Note: Also great with crumbled Gorgonzola

If your interested I also have a great recipe for Stilton and Leek soup but it may be a bit rich for a progressive dinner party.