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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 3tablespoons butter
- 1cup chopped onion
- ½cup chopped carrots
- 2stalks celery, chopped
- 2cloves garlic, minced
- ¼cup chopped fresh flat-leaf parsley
- 2½ cups chopped fresh tomatoes
- 1(8 ounce) can tomato sauce
- ¾cup strong brewed coffee
- ¼cup water
- 1teaspoon white sugar
- 1teaspoon salt
- ground black pepper to taste
- ⅓cup heavy cream
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.