Creamy Tomato and Roasted Pepper Soup

Yields
Makes 8 servings

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

Step 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

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

Ladle into bowls. Garnish each with a spoonful of sour cream, chopped fresh tomato, and parsley.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 202Calories from Fat 71

% Daily Value *
Total Fat 16g25%

Saturated Fat 9.5g48%
Cholesterol 47mg16%
Sodium 483mg21%
Total Carbohydrate 15g5%

Dietary Fiber 1.9g8%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Creamy Tomato and Roasted Pepper Soup