KENTUCKY TOMATO SOUP

Kentucky Tomato Soup image

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

Provided by LAGIRL

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 cup chopped onion
½ cup chopped carrots
2 stalks celery, chopped
2 cloves garlic, minced
¼ cup chopped fresh flat-leaf parsley
2 ½ cups chopped fresh tomatoes
1 (8 ounce) can tomato sauce
¾ cup strong brewed coffee
¼ cup water
1 teaspoon white sugar
1 teaspoon salt
ground black pepper to taste
⅓ cup heavy cream

Steps:

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.

Nutrition Facts : Calories 142 calories, Carbohydrate 10.5 g, Cholesterol 33.4 mg, Fat 11 g, Fiber 2.5 g, Protein 2.2 g, SaturatedFat 6.7 g, Sodium 654.2 mg, Sugar 6 g