Instructions: Using a very sharp or serrated knife, score bottom of tomatoes with an X. Dip in boiling water for about 10 seconds. Remove from water, peel and quarter. Remove cores and squeeze out seeds. Reserve two tomatoes and chop coarsely for garnish. In a large stockpot, at least 1 gallon, heat olive oil over medium heat. Add onions, celery, bell pepper, garlic and carrots. Saute three to five minutes or until vegetables are wilted. Sprinkle in flour and blend into vegetable mixture. Add tomatoes, tomato sauce and white wine. Blend well into mixture.

Add beef stock slowly while stirring until a soup-like consistency is achieved. Bring to a low boil, reduce to simmer and add Italian seasoning and hot sauce. Simmer 45 minutes, adding stock or water as necessary to retain volume. Remove from heat and cream all ingredients with a hand-held immersible blender. Return to heat and add shrimp. Simmer 5 minutes. Fold in cream and 1 tablespoon dill weed. Season to taste using salt and white pepper. When ready to serve, garnish center of soup in bowls with chopped tomatoes and fresh basil. Garnish rim of bowl with a sprinkle of dill weed.

Makes 12 1 1/2-cup servings.

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