Ingredients

　　3 cups peeled and diced fresh tomatoes (or one 28-ounce can)

　　1 medium onion, chopped

　　2 cups chicken stock

　　1 teaspoon chopped garlic

　　1/3 to 1/2 cup white wine

　　1 teaspoon lemon-pepper seasoning

　　3 tablespoons chopped fresh dill

　　3/4 cup heavy cream

　　1/4 cup chopped fresh parsley

　　1/4 cup grated Parmesan cheese

　　Salt and coarsely ground black pepper to taste

　　In a large pot, mix all ingredients together except heavy cream, parsley, Parmesan, and salt and pepper. Cook over medium heat about 30 minutes, until tomatoes are tender. Add cream, parsley, and Parmesan cheese last. Season with salt and pepper to taste. Simmer for about 10 minutes.

　　Paula Deen's Kitchen Classics