Dilly Tomato Soup

3 cups peeled and diced fresh tomatoes (or one 28-ounce can)
1 medium onion, chopped
2 cups chicken stock
1 teaspoon minced garlic
1/3-1/2 cup white wine
1 teaspoon lemon pepper seasoning
3 tablespoons fresh dill, chopped
3/4 cup half and half cream
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Salt to taste
Ground pepper to taste

In a large kettle, mix all the ingredients except cream, parsley, Parmesan Cheese, salt and pepper. Cook over medium heat until tomatoes are tender, about 30 minutes. Add the cream, parsley and Parmesan cheese. Season with salt and pepper. Simmer 10 minutes longer and serve. Serves 6.