Melt butter in a large dutch oven or lg. pot over low heat, and add olive oil. Stir in carrots, celery, onion, and tomatoes. Cook, stirring occasionally, until vegetables begin to brown.
Add peppercorns, parsley, toast crumbs, and boiling water. Cover dutch oven or lg. pot. Simmer until vegetables are very tender, about 30 minutes. Remove cover, and quickly reduce the remaining liquid, while stirring until it is almost absorbed.
Remove parsley sprigs. Puree mixture in blender or food processor. Return vegetable puree to dutch oven. Add chicken broth, and tomato juice. Add salt to taste.
Heat soup slowly until mixture is creamy - about 10 - 15 minutes. Serve with a dollop of sour cream or plain yogurt. Sprinkle with chopped chives or parsley if desired