Fresh tomatoes make this soup stand out in the crowd!
- 9 whole medium-sized ripe tomatoes, peeled and chopped
- 1 whole onion, diced
- 1 Tablespoon olive oil
- 4 cups chicken stock
- 1 teaspoon granulated sugar
- 1/2 teaspoon Italian seasoning
- 1 Tablespoon white wine
- 1/2 cup sour cream
- 1 pinch salt
- 2 dashes black pepper
In a large stock pot, add olive oil and onion. Cook onions until soft and tender, stir often to make sure they don’t overbrown. Add chopped tomatoes, chicken stock, wine, sugar, and Italian seasoning. Bring to a full boil on high heat, reduce heat and simmer until liquid has reduced about 1 quart. Cool for 20 minutes.
In a blender, puree soup stock in small batches and return to large saucepan. Add sour cream; cook on low heat until soup is re-warmed and sour cream is completely mixed in. Add salt and pepper.