Makes 4 servings. Difficulty
1 Tablespoon unsalted butter 1 Tablespoon gf flour 1/2 cup tomato juice 1/2 cup heavy cream 2-1/2 cups canned diced tomatoes 1/2 cup drained, chopped roasted red peppers (canned or fresh-roasted) 1 garlic clove, roasted 1/2 teaspoon sugar 1/2 teaspoon dried tarragon dash of cayenne pepper 1 cup gf chicken stock Salt and freshly ground black pepper 1/4 cup sour cream 1 small ripe tomato, finely chopped 1 Tablespoon fresh Italian parsley for garnish
Melt the butter in a medium saucepan over medium heat. Add the gf flour and stir for a few seconds until combined. Add the tomato juice and the 1/2 cup cream until blended and smooth.
Add the canned diced tomatoes, roasted peppers, roasted garlic, sugar, tarragon, cayenne pepper, and gf chicken stock. Bring the soup to a boil. Reduce heat and simmer for 15 minutes, stirring frequently. Adjust the seasonings to taste with salt and freshly ground black pepper.
To serve, ladle into warmed soup bowls, garnish with a dollop of sour cream, diced fresh tomatoes and Italian parsley.