Creamy Tomato and Roasted Pepper Soup

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 71%
  • Protein: 3.3g
  • Fat: 16g
  • Saturated fat: 9.5g
  • Carbohydrate: 15g
  • Fiber: 1.9g
  • Sodium: 483mg
  • Cholesterol: 47mg


  • 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


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