Tomato-Dill Soup

1 can tomatoes (28 oz)
1 small can tomato paste
2 Tbsp sugar
4 Tbsp butter melted
2 Tbsp minced green onion, saute in butter
2 Tbsp chopped parsley
2 Tbsp dill weed
Salt and pepper to taste (very spicy with optional spices, didn't add pepper)

Optional spices:
1 tsp minced garlic
1 tsp basil
1 tsp chili seasoning
1/4 to 1/2 tsp cayenne

Cover above and cook for 10 minutes on medium heat. Add 4 cups chicken stock. Simmer 30 minutes

Whip 4 cups milk with 4 Tbsp flour. Slowly add to soup and simmer. Add 1 cup sour cream.