Combine 1/4 cup water and chopped green onions in a blender and blend until smooth.

Heat olive oil in a large stockpot over medium heat.

Add the blended green onions to the pot and cook for 1 minute until fragrant.

Combine 1/4 cup water and diced green tomatoes in a blender and blend until smooth.

Pour 7 cups of blended green tomatoes into the stockpot.

Stir in chicken soup base, salt, pepper, and granulated garlic.

Add Chardonnay wine to the stockpot.

Heat remaining 1/2 cup water and cream in a saucepan over medium heat for about 5 minutes.

Add instant mashed potatoes to the saucepan and cook, stirring constantly, until smooth and creamy.

Stir the potato mixture into the stockpot with the tomato mixture.

Cover the soup and simmer, stirring occasionally, for about 45 minutes, until the flavors have combined.