Kentucky Tomato Soup

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 2 1/2 cups chopped fresh tomatoes
• 1 (8 ounce) can tomato sauce
• 3/4 cup strong brewed coffee
• 1/4 cup water
• 1 teaspoon white sugar
• 1 teaspoon salt
• ground black pepper to taste
• 1/3 cup heavy cream

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• melt the butter in a stock pot over medium heat. stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. bring the soup to a boil and simmer for 20 to 25 minutes.
• pour the hot soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. stir in the cream and heat until warm. do not boil.