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A very easy-to-make soup that goes well with Coeur d'Alene Cellars Chenin Blanc.

2 tablespoons butter
2 tablespoons flour
1 can (11.5 oz.)tomato juice
1 cup whipping cream
42 ounces canned diced tomatoes
1 clove garlic, peeled and pressed

1 cup drained canned roasted red peppers, chopped
1 teaspoon sugar
1/8 teaspoon cayenne or to taste
salt and pepper
2 tablespoons chopped parsley

Melt butter in large pan.  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 and garnish with parsley.

Serves 8.  

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