Tomato soup

I have spent the weekend on the sofa with a snuffly nose, cough and fever. Yay. It's cool here, fall weather has come, and that coupled with the chills from the fever means all I could think about was some home made tomato soup.  Soooo, good. With buttery homemade bread croutons It'll knock your socks off.  This recipe is one my daughter, Victoria, came up with. She says it came from Pioneer Woman, but I couldn't find one exactly like this so Victoria may have tweaked a PW recipe and made it her own. At any rate, it is perfect when you feel crummy. Or if you're not.

You'll notice that even though I am sick, I could still pull together a photo session for the soup....sick in more ways than one I guess. And just so you know, I pulled that basil garnish out before I ate it.  I am ridiculous. Anyway, I hope you aren't feeling under the weather, but file this away for when you are. You'll thank me some day, or I should say you'll thank Victoria.

Tomato Soup
9 x 13" pan of tomatoes roasted, peeled and blended (or 4 cans diced tomatoes drained)
1 clove garlic roasted
1 med. onion sauteed
2 chicken bouillon cubes
3 tsp. sugar
Lots of ground pepper (to taste, we LOVE ground pepper)
1/2 tsp salt
A good handful of chopped basil (again, to taste)
 1/2 to 3/4 cup white wine

Roast the tomatoes, or drain the canned tomatoes.  If you don't roast the garlic you can saute it in with the onion, see the way we roll around here? All loosey goosey? It works.
Saute the onions, when they are all soft and starting to get a little golden, add the broth, wine, tomatoes and everything else on the list. Let it all simmer for 20 minutes. Run some of the chunks through the blender to make it thick and smoother. Taste and adjust seasoning, I like a teeny bit more sugar.
Add home made, buttered croutons and be prepared to be warmed from the inside out.  I'm living on this for the next couple days until I feel better, then I may eat some more. Thanks Victoria:>) I ♥ you.