Creamy Tomato and Roasted Pepper Soup
How to Make It
Step 1
1
In a 3- to 4-quart pan over medium heat, melt butter. Add flour and stir for about 30 seconds. Whisk in tomato juice and cream until smooth.
Step 2
2
Add canned tomatoes (including juice), roasted peppers, garlic, sugar, tarragon, and cayenne. Stir often until soup just begins to simmer, about 10 minutes. Add salt and pepper to taste.
Step 3
3
Ladle into bowls. Garnish each with a spoonful of sour cream, chopped fresh tomato, and parsley.
Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 can (11.5 oz.) tomato juice
1 cup whipping cream
42 ounces (one 28-oz. can and one 14-oz. can) canned diced tomatoes
1 cup drained canned roasted red peppers, chopped
1 clove garlic, peeled and pressed
1 teaspoon sugar
1 teaspoon dried tarragon
1/8 teaspoon cayenne
Salt and pepper
1/2 cup sour cream
1 firm-ripe tomato (6 oz.), rinsed, cored, and finely chopped
2 tablespoons chopped parsley
Directions
Step 1
1
In a 3- to 4-quart pan over medium heat, melt butter. Add flour and stir for about 30 seconds. Whisk in tomato juice and cream until smooth.
Step 2
2
Add canned tomatoes (including juice), roasted peppers, garlic, sugar, tarragon, and cayenne. Stir often until soup just begins to simmer, about 10 minutes. Add salt and pepper to taste.
Step 3
3
Ladle into bowls. Garnish each with a spoonful of sour cream, chopped fresh tomato, and parsley.
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