To peel the tomatoes, boil a large pot of water.

When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.

Quickly remove from the water, let it cool a few minutes and the skin will come right off.

Chop onions, carrots, celery and garlic using a mini food processor or chopper.

Melt butter in a large soup pot over medium heat.

Add butter until melted, then add chopped onions, carrots, celery and garlic.

Cook stirring often until soft, about 8-10 minutes.

Add chicken broth and tomatoes, stirring well.

Using a string, tie herbs together and drop into the soup. This makes it easy to remove later.

Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. Let it cool slightly before blending to prevent splatters.

Ladle into bowls and top with freshly grated Parmigiano Reggiano and fresh basil.