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Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

202 calories; calories from fat 71%; protein 3.3g; fat 16g; saturated fat 9.5g; carbohydrates 15g; fiber 1.9g; sodium 483mg; cholesterol 47mg.
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