Made this by accident. . . I had a bunch of ingredients on hand that I intended to use for a soup recipe I found in one of my cookbooks. I realized I'd somehow read the recipe wrong, so I improvised with what I had and came up with this:
Light Tomato and Wine Soup
1/2 cup minced onion
1/3 cup slivered fresh basil
3 cups plus 3 T. chicken stock, defatted
1/2 cup dry white wine
5 medium whole tomatoes, peeled and puréed (~ 14 oz. canned diced tomatoes)
1 t. sugar
1 T. tomato paste
1 T. lemon juice
salt and pepper to taste
Sauté onion and basil in 3 T. of stock until stock evaporates. Add the broth, wine, tomato purée, sugar, tomato paste, and lemon juice. Cook 10 minutes. Season with salt and pepper to taste.
It's clear, light, and very yummy!