Por A recent and very delicious addition to our grocer’s shelves, flavorful roasted red peppers from the Balkan lands are now readily available to harried American cooks.They are at their best in this easy soup that may be a little on the “too rich” side.
Makes 8 Servings
2 tablespoons butter
2 tablespoons all-purpose flour
1 11½-ounce can tomato juice
1 cup whipping cream
42 ounces diced tomatoes (one 28-ounce can, plus one 14-ounce can), do not drain
1 cup canned roasted red peppers, drained and chopped
1 garlic clove, peeled and mashed
1 teaspoon granulated sugar
1 teaspoon dried tarragon
¼ teaspoon cayenne
Salt and freshly ground black pepper to taste
½ cup low fat sour cream
1 ripe tomato, rinsed, cored, and chopped finely
2 tablespoons fresh parsley, chopped
In a 3 to 4-quart pan over medium heat, melt butter. Add flour; stir until mixed. Gradually whisk in tomato juice and cream until smooth. Add canned tomatoes, red peppers, garlic, sugar, tarragon, and cayenne; stir often until soup begins to simmer, about 10 minutes. Add salt and pepper to taste. Pour into bowls. Garnish each with a mspoonful of sour cream, fresh tomato, and parsley.