In a Dutch oven place the olive oil, onions, and garlic. Cook over medium heat, stirring frequently, until the onions are softened and garlic cloves are lightly browned (9 to 11 minutes). Add the roasted peppers, sun-dried tomatoes, diced tomatoes, and tomato puree. Continue cooking until tomato mixture comes to a boil; lower the heat to medium low and cook for 5 minutes. Remove the mixture from the heat. Strain the mixture, in batches, catching the tomato liquid in a 4-cup glass measure. Discard the solids. Pour the reserved tomato liquid back into the Dutch oven. Stir in the vegetable juice, red wine vinegar, salt, sugar, and pepper. Bring to a boil; heat for 8 to 10 minutes or until hot and heated through. Ladle the soup into soup bowls and garnish with a dollop of sour cream. Serve immediately.