• 1/2 Tbs olive oil
• 1/2 cup finely chopped celery
• 1/2 cup cup finely chopped carrots
• 1 large onion. chopped
• 10 ripe plum tomatoes, halved( I quartered) Some were big
• Salt and pepper to taste
• 1 bay leaf
• 1/4 tsp dried oregano
• 3 cups of low-salt chicken stock Used 1 can of Collage inn chicken stock
• 1/4 cup of fresh Basil leaves
• 1/4 cup of parm cheese
• 3 Tbs of Non-fat sour cream

1. Cook the carrot and celery and tomatoes in the olive oil. Season with salt and pepper and cook for 10 minutes.
2. Add the bay leaf, oregano and broth and bring to a boil over high heat. Lower the heat and simmer till the vegtables are tender.
3. Blend the parm cheese, basil and sour cream. Mix and set aside. Remove the bay leaf and puree the soup in batches, strain and adjust the seasonings.~`Ladle into bowls and serve with a dollop of the basil, parmesan cream.

Found this, again over on TOH Recipes!! A gal from NJ was the one who shared it. One of the gals over their ranted and raved about it, so I just knew I had to give it a try. My paste tomatoes are starting to really produce now, so this is definitely finding it's way onto my menu in the next week or two!!