Kentucky Tomato Soup recipe

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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

Nutrition Info

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
servingSize: -
sodium: 654.2 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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