Tomato Vegetable Soup With Sour Cream

• 1 1/2 quarts vegetable broth
• 1/2 cup dry white wine
• 8 large tomatoes, peeled and quartered
• 1 large onion, thinly sliced
• 1 cup cube peeled cooked potato
• 1 cup cubed butternut squash
• 1 bay leaf
• 2 teaspoons dried basil
• 1/2 cup peas
• 1 1/2 cups sour cream, divided
• 2 tablespoons cornstarch
• salt and pepper

1. Combine all ingredients except peas, sour cream, cornstarch, salt and pepper in slow cooker; cover and cook on low for 4-5 hours, adding peas during last 30 minutes.
2. Stir in combined 1 cup sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper.
3. Garnish each bowl of soup with remaining sour cream.

vegetable broth, white wine, tomatoes, onion, potato, butternut squash, bay leaf, basil, peas, sour cream, cornstarch, salt

Taken from www.food.com/recipe/tomato-vegetable-soup-with-sour-cream-508251 (may not work)