Tomato Vegetable Soup With Sour Cream - cooking recipe

Ingredients

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

Preparation

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.
Stir in combined 1 cup sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper.
Garnish each bowl of soup with remaining sour cream.