Tomato Spinach and Basil Soup

Oh yeah! Cooler weather inspires the beginning of comfort food season for me!

Ingredients
2 tablespoons butter
1 large yellow onion, chopped
1 teaspoon minced garlic
1 1/2 cups milk
1 (28 ounce) can tomato puree
1 tablespoon white 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

Directions
1.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 tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

I would recommend chopping the onion up in the blender for sure. Other people had trouble with milk curdling and suggested waiting until the very last to add it, but mine did not curdle. I added a half can of diced tomatoes because I like a chunky tomato soup. :) This was really good but I still love Amy's Organic Soups "Chunky Tomato Bisque" out of all I've ever tried! It just has that extra kick to it that I can't identify.

Weeknight Slow Cooker: Easy Cheesy Chicken

The title of this recipe makes me laugh. Or shudder, not sure which. Julia Child would not be proud. But, this is sooooooo easy and the chicken comes out super tender. I threw it together before bed last night and put it in the crock pot this morning. (Note to self: remember to turn the crock pot ON before you leave for work so that your husband doesn't have to come home and do it.)
Ingredients
6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 packet dry Italian dressing seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom or cream of onion soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Directions
1.Rinse chicken, and pat dry. Sprinkle with salt, pepper, Italian dressing seasoning, and garlic powder. Place in slow cooker.
2.In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Pour over chicken.
3.Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

My usual adjustments include adding fresh baby spinach at the same time as sour cream and cooking a bit more. I added the salad dressing seasoning at the recommendation of another reviewer. I forgot to season the chicken with anything and mixed the salad dressing seasoning in with the soups. Next time, will definitely add some garlic powder and pepper to the chicken. Serve with pasta or rice. Another reviewer recommended adding a bag of frozen veggies, which sounds good too.