With snow falling all over the country there is nothing quite like a delicious bowl of tomato soup to warm you up. Tomato soup happens to be one of my childhood favorites and now I’ve dressed it up with some greens, basil and garlic for added flavor.

One of the best parts about winter soups is that they are best made ahead of time. In my case I make it when my daughter is napping or at school. Then it rests for the afternoon, giving the flavors a chance to blossom. In the evening I simply reheat it, ladle it into bowls and serve it with a light sprinkle of fresh Parmesan. With bread and cheese on the side it is a delicious winter meal that keeps me warm all night long.

Dressed Up Tomato Soup

½ cup onion, finely chopped

3 tablespoons olive oil

4 cloves garlic, finely chopped

1 pinch red pepper flakes

¼ cup white wine

28 ounces whole tomatoes with juice

2 cups chicken broth

2 tablespoons dried basil, or ¼ cup fresh basil leaves, torn

2 tablespoons sugar

2 tablespoons balsamic vinegar

5 ounces frozen spinach, thawed

1. Heat olive oil in a large pot over medium heat. Add the onions and stir until soft. About 4-5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.

2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the cans of tomatoes with their juices, chicken broth and basil. Increase heat to medium-high and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes.

3. Working carefully, puree soup with a hand blender until completely smooth. Or, scoop it into a blender and puree until smooth. When all of the soup is completed return it to the pot and bring it to a simmer.

4. Allow soup to simmer for a few minutes, then stir in the sugar and vinegar. Stir in spinach and allow to wilt. Serve hot with a garnish of cheese.