Creamy Tomato and Roasted Pepper Soup

Name: Creamy Tomato and Roasted Pepper Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 kilograms (one 28-oz. can and one 14-oz. can) canned diced tomatoes; 0 teaspoons cayenne; 1 teaspoon dried tarragon; 2 Tbsps all-purpose flour; 1 clove garlic, peeled and pressed; 2 Tbsps chopped parsley; 237 milliliters drained canned roasted red peppers, chopped; 8 servings Salt and pepper; 118 milliliters sour cream; 1 teaspoon sugar; 170 grams firm-ripe tomato , rinsed, cored, and finely chopped; 326 grams can tomato juice; 237 milliliters whipping cream

Creamy Tomato and Roasted Pepper Soup is a vegetarian recipe with 8 servings. This soup has 228 calories, 4g of protein, and 17g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up flour, cream, firm-ripe tomato, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a 3- to 4-quart pan over medium heat, melt butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add flour and stir for about 30 seconds.

Ingredients you will need

All Purpose Flour

Whisk in tomato juice and cream until smooth.

Ingredients you will need

Tomato Juice

Cream

Equipment you will use

Whisk

Add canned tomatoes (including juice), roasted peppers, garlic, sugar, tarragon, and cayenne. Stir often until soup just begins to simmer, about 10 minutes.

Ingredients you will need

Canned Tomatoes