Yield
Makes 8 servings

How to Make It

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.

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