1. In 4-quart Dutch oven cook onion in hot butter, covered, over medium-low heat for 10 minutes or until tender.
2. 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.
3. Meanwhile, in microwave-safe bowl cover remaining dried tomatoes with water. Microcook on high (100% power) for 1 minute. Cool. Drain. Snip into pieces; set aside.
4. In blender, blend half of the tomato mixture at a time until smooth.
5. Return to saucepan; add lime juice, heat through.
6. Top with sour cream, snipped dried tomatoes, and parsley.

Makes 2 meal-sized servings.

Nutrional Information: Calories 128, Total Fat (g) 4, Saturated Fat (g) 2, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 8, Sodium (mg) 786, Carbohydrate (g) 22, Total Sugar (g) 14, Fiber (g) 5, Protein (g) 6, Vitamin C (DV%) 56, Calcium (DV%) 10, Iron (DV%) 21.