Triple Tomato Soup

1 onion, sliced
1 Tbsp butter
1 can (28 oz) whole tomatoes
3/4 cup dried tomatoes (not oil packed)
3 oz can of tomato paste
1 can chicken broth
1/2 cup chopped celery (1 stalk)
2 Tbsp parsley
2-3 tsp lime juice

In large pot, cook onion in hot butter, covered, on med-low heat for 10 minutes or until tender. Add undrained whole tomatoes, 1/2 cup of the dried tomatoes, tomato paste, broth, celery, and parsley. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool. Meanwhile, cover remaining dried tomatoes with water. Microwave on high for 1 minute. Cool. Drain. Snip into pieces and set aside. In a blender, blend half of the tomato mix at a time until smooth. Return to saucepan; add lime juice and heat through. Top with a dollop of sour cream, snipped dried tomatoes and additional parsley.

Serves 4