Tomato soup

1 red onion, minced
1 celery stalk, minced
1 T. extra virgin olive oil
2 T. butter
2 lb Roma tomatoes, peeled, seeded and diced
6 garlic cloves, pressed
2 t. kosher salt
1 t. freshly ground black pepper

bundle and tie with butchers twine;
4 sprigs fresh parsley
3 sprigs fresh basil
2 sprigs fresh marjoram
1 sprig fresh rosemary
1 bay leaves

3 C. beef stock
1 C. red wine

Sour cream
chives, chopped

Over medium heat, sauté onion and celery in oil and butter until soft.

Add tomatoes, garlic, salt, pepper and bundled herbs, reduce heat to low and simmer for 20 minutes.

Remove herb bundle and puree.

Stir in wine and stock, season to taste, then cook over medium-low heat for 10 to 15 minutes to heat through.

Put a dollop of sour cream in each bowl, ladle in soup and garnish with chopped chives.