Volume 14 Number 215
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
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Creamy Tomato and Roasted Pepper Soup
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
• 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.
• 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.
Makes 8 servings.
Nutritional Information
Amount per serving
Calories: 202
Calories from fat: 71%
Protein: 3.3g
Fat: 16g
Saturated fat: 9.5g
Carbohydrate: 15g
Fiber: 1.9g
Sodium: 483mg
Cholesterol: 47mg
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