There is something so satisfying and comforting about about soup, it always makes me stop and calm down and enjoy the day. Tomato soup and grilled cheese has always been a favorite of mine, but as I have grown up I have put a more sophisticated flair on things. The tomato soup has morphed into tomato basil soup, and grilled Swiss on sourdough, so good, and so amazing. Granted its totally simple but it always brightens my day, and on the chilly fall days that are coming up this has to be a staple! This is also especially good this time of year with the tomatoes left over from the garden. It is so delicious with fresh garden spinach and basil and tomatoes and can be both the perfect comfort meal, or can be a great first course to a nice dinner for company. Sometimes when we have company we try to so all of these crazy things that no one has ever tried, and forget to use the tried and true staples that everyone already loves. When I have company I want people to feel comfortable and welcome in my home, this sets a great mood for the meal.
Love From Scratch Tomato Basil Soup
2 tablespoons butter
1 large yellow onion, chopped
1 teaspoon minced garlic
1 1/2 cups milk
6 cups tomatoes, seeded
1 tablespoon sugar
2 cups fresh spinach, torn
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese
Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomatoes and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 40-45 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Garnish with Parmesan cheese, or basil.