In a 3 qt saucepan over medium-low heat, saute the shallots and garlic in the oil for 5 minutes, or until tender. Stir in the flour and mix well.

Add the tomatoes, broth, basil and pepper. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Take off heat and allow to cool slightly before moving to the next step. Once soup is cooled off and almost at a warm temperature, start to puree some of it. Working in small batches, process in a blender until most of the soup is smooth. (I usually puree about 3/4 of the soup and leave the other 1/4 alone to leave some texture). Once all soup is returned back to the pan, whisk in sour cream; heat again very briefly, but do not allow to boil. Ladle into individual bowls and sprinkle with fresh parsley.