1 (16 oz.) can whole tomatoes
1 can cream of mushroom soup
1 tbsp. chopped chives
1/4 tsp. sugar
1/8 tsp. pepper
1/2 c. sour cream
1 c. shredded Swiss cheese (4 oz.)

Puree tomatoes with liquid in processor. Combine puree, undiluted soup, chives, sugar and pepper in a saucepan. Heat until mixture begins to boil. Turn heat to low and stir in sour cream. Stir until heated through; do not boil. Stir in cheese until melted. Makes 4-5 servings.