1 stick butter
1/2 c. flour
4 c. milk
2 1/2 lbs. canned diced tomatoes
1 1/2 c. tomato juice
1 1/2 c. prepared bloody mary mix
2 1/2 tsp. salt
2 tsp. pepper
1/2 c. sugar
2 c. heavy cream

Make a roux in large pot using butter and flour, careful not to brown. Add remaining ingredients; simmer 15 minutes. Garnish each serving with a dollop of sour cream and green chopped onions. Serves 10.