Kentucky Tomato Soup

This creamy tomato soup has a delicious twist - the addition of strong, black coffee. This is the perfect summer dish for using freshly picked tomatoes from the garden.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 142 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons butter
• 1 teaspoon white sugar
• 1 cup chopped onion
• 1 (8 ounce) can tomato sauce
• ground black pepper to taste
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 0.33333334326744 cup heavy cream
• 0.25 cup water
• 0.25 cup chopped fresh flat-leaf parsley
• 0.5 cup chopped carrots
• 2.5 cups chopped fresh tomatoes
• 0.75 cup strong brewed coffee

Recipe Instructions

Step 1

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.

Step 2

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.