Creamy Tomato and Roasted Pepper Soup

Ingredients

• 2 tablespoons butter 
• 42 ounces canned tomatoes diced canned (one 28-oz. can and one 14-oz. can)
• 0.1 teaspoon cayenne 
• 1 teaspoon tarragon dried
• 2 tablespoons flour all-purpose
• 1 clove garlic pressed peeled
• 2 tablespoons parsley chopped
• 1 cup roasted peppers red canned drained chopped
• 8 servings salt and pepper 
• 0.5 cup cup heavy whipping cream sour
• 1 teaspoon sugar 
• 6 oz firm-ripe tomato cored rinsed finely chopped
• 11.5 oz sacremento tomato juice canned
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• ladle
• whisk

Directions

1. In a 3- to 4-quart pan over medium heat, melt butter.
2. Add flour and stir for about 30 seconds.
3. Whisk in tomato juice and cream until smooth.
4. Add canned tomatoes (including juice), roasted peppers, garlic, sugar, tarragon, and cayenne. Stir often until soup just begins to simmer, about 10 minutes.
5. Add salt and pepper to taste.
6. Ladle into bowls.
7. Garnish each with a spoonful of sour cream, chopped fresh tomato, and parsley.