1 sliced onion
1 tbsp. butter
2 c. chopped and seeded ripe tomatoes, including liquid
2 c. chicken broth
1/2 tsp. dried basil
1 tsp. paprika
1 tsp. sugar
1 bay leaf
1/8 tsp. nutmeg
Salt and pepper to taste
2 tbsp. chopped parsley
1/2 c. sour cream

Saute onion in butter until soft (large saucepan). Add tomatoes and their liquid, broth, basil, paprika, sugar, bay leaf, nutmeg, salt and pepper. Simmer, covered 30 minutes. Remove from heat and discard bay leaf.

Whirl half the soup in a blender until smooth. Repeat with remaining soup. Just before serving, stir in parsley and reheat soup to simmer. Garnish each serving with dollop of sour cream.