Ingredients

• 3 16 oz cans Whole or Chopped Tomatoes
• 2 gloves garlic
• 1 can tomato juice
• 1 tsp oregano, dried
• 3 tb sugar
• 3 tbs chicken stock base
• 1 cup white wine
• 1 1/2 cup heavy cream

Instructions

1. Using either food processor, blender or immersion blender liquefy the tomatoes and garlic. In a large stock pot combine the tomato garlic mixture with the sugar, tomato juice, chicken base, oregano and white wine. Heat to a boil and add cream.
2. Garnish with freshly ground black pepper and a bit of fresh parsley.