Triple Tomato Soup
1 large onion, sliced
1 Tbsp. butter or olive oil
1 28-oz. can whole tomatoes
3/4 cup dried tomatoes (not oil packed)
1/2 of 6-ounce can no-salt-added tomato paste
1 14-oz. can reduced-sodium chicken broth or vegetable broth
1/2 cup sliced celery (1 stalk)
2 Tbsp. snipped fresh parsley or cilantro
2 to 3 tsp. lime juice or lemon juice
Fresh Italian (flat-leaf) parsley
In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender.
Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool.
Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
In blender, blend half of the tomato mixture at a time until smooth.
Return to saucepan; add lime juice, heat through.
Top with sour cream, snipped dried tomatoes, and parsley.