Tomato-Dill Soup | Paula Deen

Ingredients

• 3 cups peeled and diced fresh tomatoes or one 28-ounce can of crushed tomatoes
• 1 medium onion, chopped
• 2 cups chicken stock
• 1 teaspoon chopped garlic
• ⅓ to ½ cup white wine
• 1 teaspoon lemon pepper seasoning
• 3 tablespoons chopped fresh dill
• ¾ cup heavy cream
• ¼ cup fresh parsley
• ¼ cup Parmesan cheese
• salt, to taste
• coarse ground black pepper, to taste