Drop tomatoes in boiling water for 30 seconds to remove skins, remove from water and quarter. Place in sauce pan with chicken stock and Garlic Mashed Potato Seasoning and bring to a boil. Lower heat and simmer until tomato breaks down. Add the paste, vinegar, salt, pepper and oil (if used), simmering for several minutes more. Remove from heat and mash tomatoes. Serve warm; soup should be chunky. CROUTONS: Cut Italian Dinner Rolls in thirds and base with olive oil; sprinkle with rosemary, lemon oregano, basil, parmesan cheese and sea salt. Brown on cookie sheet in oven; place on top of soup and add fresh basil to garnish. SOUR CREAM MIXTURE: Mix 1 tbsp freshly chopped parsley and white pepper to taste with sour cream. Dollop by tablespoon on soup.