Creamy Tomato and Roasted Pepper Soup Recipe – Sunset Magazine

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