Kentucky Tomato Soup

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.

Ingredients

• 3 tablespoons butter
• 1 cup chopped onion
• 0.5 cup chopped carrots
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 0.25 cup chopped fresh flat-leaf parsley
• 2 ½ cups chopped fresh tomatoes
• 1 (8 ounce) can tomato sauce
• 0.75 cup strong brewed coffee
• 0.25 cup water
• 1 teaspoon white sugar
• 1 teaspoon salt
• ground black pepper to taste
• 0.3333333333333333 cup heavy cream

Steps

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.
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.