Creamy Tomato And Roasted Pepper Soup

By Sunset
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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

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